Panettone Recipe

How to make it

---

• To make the starter dough, or sponge, dissolve the yeast in 1/4 cup warm water in a bowl.
• Add 1/2 cup flour and stir to make a very loose dough.
• Cover the bowl with a towel or plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
• In another bowl, combine the raisins and grappa, and let them soak for at least 6 hours, or overnight.
• In a large bowl, combine the butter, eggs, yolks, sugar, 1/4 cup warm water, and vanilla.
• Drain the soaked raisins in a strainer set over a bowl and press on the raisins with a spoon to extract as much liquid as possible. Set the raisins aside.
• Add the liquid to the egg mixture.
• Add the starter dough and mix well.
• Gradually add the flour, mixing with your hands until a soft dough forms.
• Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed.
• Butter a large bowl, place the dough in, and turn it once to coat both sides.
• Cover with a towel and let rise for 6 hours in a warm place.
• Butter and flour a panettone mold or other deep mold that is about 6 inches tall and 8 inches wide.
• Punch down the dough and transfer it onto a lightly floured surface.
• With your hands, flatten the dough into a large surface.
• Evenly distribute the orange and lemon zests, raisins, and citron over the dough.
• Fold the dough in half to enclose the fruit and knead to distribute the fruit throughout the dough.
• Place the dough in the mold, cover with a towel, and let rise for 45 minutes in a warm place.
• Preheat the oven to 375 degrees F.
• Cut an X in the top of the bread with a sharp knife.
• Bake for 15 minutes.
• Reduce the heat to 350 degrees F. and continue to bake for 30-35 minutes or until a skewer inserted in the middle of the bread comes out clean. Remove from oven.
• Place the bread on a rack to cool for 30 minutes before removing it from the mold.
• Be sure the bread has cooled completely before wrapping for storage.