Step 1

Add 3/4 cup warm milk, 1/2 cup unsalted butter, 3 large eggs, 1 tsp vanilla extract, 1 tsp lemon extract, 3 ¼ cups bread flour, 4 tbsp sugar, 1 ½ tsp salt, 2 tbsp dry milk powder and 2 ½ tsp yeast to the bread maker pan in this order. For non-Cuisinart machines, check your brand's manual for the correct order to add ingredients. If it differs, add them in the order that your manual states. Follow the directions below for your preferred method of baking.

Step 2

Select the dough setting. Choose the 2 lb loaf size. Select the mix-in option and press start. Watch the dough knead for the first 10-15 minutes and add more flour 1 tbsp at a time if the dough is too wet. Panettone dough should be more wet than other bread doughs but should still form a ball as it kneads.

Step 3

When the mix-in chime signals, add 1 cup candied orange peel, 1 cup candied lemon peel and 1/2 cup currants.

Step 4

Once the dough cycle has finished, remove the dough ball from the pan and punch down a few times. Shape into a ball or other desired shape and place into the panettone mold. Slice a few slits into the top of the ball. Cover with a heavy towel and let rise for 60 minutes in a warm place.

Step 5

Preheat the oven to 350℉. Carefully brush the top with egg white or milk. Bake for 50-60 minutes, or until top is golden brown and inside center reaches 200℉.

Step 6

Remove from the oven and immediately push the 2 bamboo skewers through the bottom of the mold on each side of the bread. Using the tall pot to hold the bread, hang upside with the skewers resting on the top of the pot so the bread does not touch the bottom. Cool for 1½ to 2 hours upside down.

Step 7

Once cooled, remove the skewers, slice and serve. Or follow the storage tips in the notes for storing/gifting.