**Panettone

Ingredients:

For the Starter (Biga):

– 1/2 cup warm water
– 1 teaspoon active dry yeast
– 1/2 cup all-purpose flour

For the Dough:

– 4 cups all-purpose flour
– 1/2 cup sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest
– 1 teaspoon orange zest
– 1/2 cup warm milk
– 1 teaspoon salt
– 1/2 cup raisins
– 1/2 cup candied fruit peel (or a mix of candied fruits)
– 1/4 cup rum (optional, for soaking the raisins)

For the Topping (Optional):

– 1 egg yolk
– 1 tablespoon milk
– 2 tablespoons pearl sugar or coarse sugar

Instructions:

Prepare the Starter (Biga):*

1. **In a small bowl**, mix the warm water and yeast together and let it sit for about 5 minutes until foamy.
2. **Add the flour** and mix to combine. Cover the bowl with plastic wrap and let it sit at room temperature for at least 4 hours or overnight.

Prepare the Dough:

1. **If using rum**, soak the raisins in it for about 30 minutes, then drain.
2. **In a large mixing bowl**, combine the flour, sugar, and salt. Make a well in the center and add the starter (biga), eggs, butter, vanilla extract, lemon zest, orange zest, and warm milk.
3. **Mix until a soft dough forms**. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.
4. **Add the raisins and candied fruit** to the dough and knead until they are evenly distributed.
5. **Place the dough in a lightly greased bowl**, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Shape and Bake:

1. **Punch down the dough** and shape it into a ball. Place it in a panettone mold or a high-sided, greased cake pan.
2. **Cover and let rise** again for 1 hour or until the dough has risen just above the edge of the mold.
3. **Preheat the oven** to 350°F (175°C).
4. **For the topping (optional)**, mix the egg yolk and milk together and brush it over the top of the dough. Sprinkle with pearl sugar if desired.
5. **Bake** for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
6. **Cool completely** before slicing and serving.

Panettone is best enjoyed fresh, but it also makes a wonderful French toast or bread pudding if you have leftovers.

Let me know if you’d like any more recipes or tips!