Panettone Genovese

Ingredients

• Raisins (1 cup, soaked in warm water)
• Candied orange peel (1/2 cup, finely chopped)
• Vanilla extract (1 teaspoon)
• Salt (1 teaspoon)
• Warm water (1/2 cup)
• Active dry yeast (2 teaspoons)
• Eggs (3 large, at room temperature)
• Unsalted butter (1/4 cup, softened)
• Sugar (1/4 cup)
• Bread flour (3 cups, plus extra for kneading)

Instructions

1. In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the bread flour, sugar, and salt. Make a well in the center.
3. Add the yeast mixture, eggs, softened butter, and vanilla extract into the well. Mix until a dough starts to form.
4. Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
5. Incorporate the soaked raisins and candied orange peel into the dough, kneading 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, or until it has doubled in size.
7. Preheat the oven to 180°C (350°F).
8. Shape the risen dough into a ball and place it in a panettone mold or a deep cake tin lined with parchment paper.
9. Bake in the preheated oven for about 1 hour, or until the top is golden brown and a skewer inserted into the center comes out clean.
10. Let the panettone cool in the mold for about 10 minutes before carefully removing it and allowing it to cool completely on a wire rack.