Ingredients
Method
Step 1 – Activate the Yeast:
- Mix warm milk, yeast, and 1 teaspoon of sugar in a small bowl. Let it sit for 10 minutes, until foamy.
Step 2 – Make the Dough:
- In a large bowl, combine flour, sugar, salt, vanilla, and citrus zest. Add yeast mixture and eggs. Mix until it starts to form a dough.
Step 3 – Add the Butter:
- Add softened butter one tablespoon at a time, kneading until smooth and elastic. It should be soft but not sticky.
Step 4 – First Rise:
- Place dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1½ to 2 hours, until doubled.
Step 5 – Prepare the Fruit:
- Soak raisins, orange peel, and apricots in rum or warm water for 20 minutes. Drain well.
Step 6 – Add the Fruit:
- Gently fold the fruit into the risen dough until evenly spread.
Step 7 – Shape the Bread:
- Form dough into a ball and place it in a Panettone mold (or tall parchment-lined cake pan).
Step 8 – Second Rise:
- Cover and let it rise for another 1 hour, or until doubled again.
Step 9 – Bake:
- Preheat oven to 350°F (175°C). Bake for 40–45 minutes until golden brown. Tent with foil if it browns too quickly.
Step 10 – Cool and Finish:
- Brush the top with melted butter, let it cool completely, and dust with powdered sugar before slicing.
Notes
- Use good quality butter—it makes a big difference in flavor.
- Don’t rush the rising time; that’s what gives Panettone its soft, light texture.
- You can swap raisins with chocolate chips or cranberries if you like.
- Store leftovers in an airtight container or freeze slices for up to 3 months.