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Milan's iconic tall, dome-shaped Christmas bread studded with candied fruits and raisins is Italy's holiday symbol. This beloved mediterranean cake brings families together every December.
1. In a small bowl, sprinkle the active dry yeast over warm milk (about 100°F) and let it stand for 8 minutes until foamy.
2. In a large mixing bowl, combine flour, granulated sugar, salt, and lemon zest. Make a well in the center and add the eggs, yeast mixture, and vanilla extract.
3. Mix briefly, then knead in softened butter gradually. Knead for 10–12 minutes until dough is silky and elastic. Cover and let rise in a warm area for 1.5 hours or until doubled in volume.
4. Gently deflate the dough. Fold in raisins, candied orange peel, and candied lemon peel. Shape into a smooth ball and place into a high-sided, parchment-lined panettone mold.
5. Let dough rise again in a draft-free spot for 1 hour. Preheat oven to 350°F. Bake for 40–45 minutes, covering the top with foil halfway if browning too quickly. Cool completely before slicing.
