Milanese Christmas Bread with Raisins and Candied Citrus Peel

What you need

• 365 g (3 cups) bread flour, 120 g for the first dough, the rest for the final dough
• 1 1/2 tsp active dry yeast
• 80 ml (1/3 cup) water, lukewarm
• 100 g (1/2 cup) sugar, 1 tsp for the first dough, the rest for the final dough
• 3 large eggs, room temperature
• 2 egg yolks, room temperature
• 80 g (5 tbsp) unsalted butter, softened, plus extra for the mold and for brushing
• 1 tsp vanilla extract
• 1 orange, zest only
• 1 lemon, zest only
• 1 tsp salt
• 130 g (3/4 cup) raisins
• 60 g (1/3 cup) candied orange peel, finely chopped
• 30 g (3 tbsp) candied citron peel, finely chopped

Method

Restated from the original video

1. 1

   Cover the raisins with warm water and soak for 15 min, then drain and pat very dry.

2. 2

   Mix 120 g of the flour, the yeast, the 1 tsp sugar and the water into a smooth dough. Cover and leave in a warm place until doubled, about 2 h.

3. 3

   Put the first dough in a mixer bowl with the eggs, yolks and half the remaining sugar. Add the remaining flour and beat with the paddle until smooth, a few minutes.

4. 4

   Add the rest of the sugar, the vanilla, the orange zest and the lemon zest. Beat until the dough turns elastic and strings from the paddle, 8 min.

5. 5

   Add the butter in 3 portions, beating until each is absorbed before adding the next. Beat in the salt and continue until the dough is smooth and glossy.

6. 6

   Mix in the raisins, the orange peel and the citron peel.

7. 7

   Shape the dough into a ball, cover and rest on a lightly floured surface for 30 min.

8. 8

   Set a 1 kg (2 lb) paper panettone mold on a baking tray. With buttered hands, roll the dough into a tight ball and drop it in.

9. 9

   Cover and leave in a warm place until the dough comes to just below the rim of the mold, 4-5 h.

10. 10

    Heat the oven to 175 °C (350 °F). Uncover the dough and cut a cross in the top with a buttered knife. Place a small knob of butter in the cut.

11. 11

    Bake for 45-50 min, covering the top with foil after 25 min, until a skewer in the center comes out dry.

12. 12

    Push two long metal skewers through the base of the hot panettone, about 2 cm (1 in) up from the bottom, and hang it upside down between two chairs. Cool for at least 3 h so it does not collapse.

13. 13

    Wrap tightly once cold. The crumb is at its best after a day or two.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.