Panettone Genovese

Ingredients

• Raisins (100 grams)
• Candied orange peel (100 grams)
• Vanilla extract (1 teaspoon)
• Salt (1 teaspoon)
• Warm water (60 ml)
• Active dry yeast (14 grams)
• Eggs (3 large)
• Unsalted butter (200 grams, at room temperature)
• Sugar (150 grams)
• Bread flour (500 grams)

Instructions

1. In a small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until it becomes frothy.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the yeast mixture, eggs, butter, and vanilla extract to the flour mixture. Mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
5. Add the candied orange peel and raisins to the dough and knead until they are evenly distributed.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, until it has doubled in size.
7. Preheat the oven to 180°C (350°F).
8. Shape the dough into a ball and place it in a panettone mold or a deep cake tin.
9. Bake the panettone for about 1 hour, until it is golden brown and a skewer inserted into the center comes out clean.
10. Let the panettone cool in the tin for 10 minutes, then remove it from the tin and let it cool completely on a wire rack.