Traditional Italian Panettone

Ingredients

• All-purpose flour (4 cups, plus extra for dusting)
• Powdered sugar (for dusting)
• Active dry yeast (2 1/4 teaspoons)
• Warm milk (1 cup (110°f or 43°c))
• Granulated sugar (1/2 cup, divided)
• Unsalted butter (1/2 cup, melted)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• Salt (1/2 teaspoon)
• Chopped nuts (such as almonds or hazelnuts) (1 cup)
• Dried fruits (such as raisins, candied orange peel, and dried cherries) (1 cup, mixed)

Instructions

1. In a small bowl, dissolve the yeast and 1 tablespoon of granulated sugar in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, melted butter, eggs, vanilla extract, and salt. Mix well to incorporate all ingredients.
3. Add the yeast mixture to the flour mixture and stir until a sticky dough forms.
4. Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 2 hours, or until it has doubled in size.
6. Once risen, punch down the dough and knead in the dried fruits and chopped nuts until evenly distributed.
7. Shape the dough into a round loaf and place it in a panettone mold or a greased high-sided cake pan.
8. Cover the pan again with a kitchen towel and let it rise for another hour, or until it has doubled in size.
9. Preheat the oven to 350°F (175°C).
10. Bake the panettone for 40-45 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
11. Remove the panettone from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
12. Before serving, dust the top of the panettone with powdered sugar for a festive touch.