Panettone

Thoroughly combine flour, salt and sugar in a large mixing bowl.

Stir lukewarm milk with vanilla sugar and finely grated orange zest, then dissolve the fresh yeast into it while stirring.

Add the milk mixture, softened butter and egg(s) to the flour and knead everything with the dough hooks into a smooth, elastic dough.

Cover the yeast dough and let it rise in a warm place for about 50 minutes.

Preheat the oven: fan 150 °C (conventional 175 °C).

Wash the raisins and pat them dry. Mix the candied citron, candied orange peel and raisins, then combine with the orange juice.

Grease a panettone mold or springform pan and dust with flour.

Knead the dough again well, incorporating the fruit mix evenly; add a little flour if needed.

Place the dough into the prepared pan and smooth the top.

Bake on the lower rack for 50–60 minutes and, after about 30 minutes, cover if necessary so the surface does not darken too much.

Remove the panettone from the oven, take it out of the pan and let it cool completely on a wire rack.

Before serving, dust with powdered sugar.