Christmas Panettone Recipe

Step 1

In a small bowl, stir together milk and dry yeast. Cover with plastic wrap. Let sit 5 minutes.

Step 2

In a bowl, add raisins and enough hot water to cover them. Let soak 15 minutes, drain and pat dry. In a separate bowl, mix flour and salt.

Step 3

In stand mixer, mix 3 eggs, sugar, vanilla, lemon juice, brandy, lemon zest and orange zest. Add milk yeast mixture. Swap out mixer paddle with dough hook attachment. Add flour mixture, ½ cup at a time. Mix 5 minutes.

Step 4

Add 6 tablespoons melted butter; mix until well combined. Add raisins and mix. Transfer dough to floured surface and, with greased hands, shape into a ball.

Step 5

Grease bowl with oil, add dough and cover lightly with plastic wrap. Let rise 1 to 1.5 hours in a warm place. Dough should double in size.

Step 6

Transfer dough into a lightly greased 6.5” mold. Brush with remaining melted butter. Cover with plastic wrap and let rise one more hour, until dough doubles in size again.

Step 7

Preheat oven to 350°F. Place mold on a baking sheet.

Step 8

In a small bowl, combine remaining egg and water to make egg wash. Brush top with egg wash; bake 45-50 minutes, until top is golden brown and a toothpick inserted comes out clean. Cover Panettone with foil while baking if top gets too dark.

Step 9

Transfer to rack and let cool completely.