Ingredients

• 1 package - active dry yeast
• 1/4 cup - warm water (110 to 115 degrees)
• 5 tbsp - butter, softened
• 2 - large eggs
• 4 - large egg yolks
• 3/4 cup - sugar
• 1 tbsp - vanilla extract
• 1/2 cup - warm water
• 4.5 to 5 cups - flour, or more
• 2/3 cup - raisins
• 1 tbsp - finely grated orange peel
• 2 tsp - finely grated lemon peel
• 1/2 cup - chopped citron

How to Make Panettone

• Dissolve the yeast in the 1/4 cup warm water in a small bowl.
• Let yeast stand for 10 minutes.
• In a large bowl, beat the butter, 2 whole eggs and 4 egg yolks, sugar, vanilla and 1/2 cup water together.
• Add yeast mixture to the egg mixture and mix well with wooden spoon.
• Working with spoon then hands, add the flour about 1 to 1.5 cups at a time and mix until a ball of dough is formed, adding as much flour as necessary to make an easy to handle dough.
• Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, until the dough is smooth and elastic, adding more flour as needed.
• Place the dough in a lightly buttered bowl; turn to coat completely with butter.
• Cover with a clean cloth and let it rise for 6 hours.
• Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan.
• In a small bowl, toss dried fruit and peel with confectioners' sugar.
• Punch down the dough, transfer to floured surface, and knead in the fruit.
• Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes.
• Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the centre comes out clean.