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How to Make Panettone. In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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Whisk the salt into the flour and set aside. In the bowl of a stand mixer, proof the 2 1/4 teaspoons of yeast with the 1/4 cup of warm (115º degrees F) water for about 5-10 minutes until frothy on top. Add the eggs, vanilla, sugar, and orange and lemon zest, to the yeast mixture and whisk together.

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Place into the prepared panettone mold. Cover and allow the dough to rise until its highest point has just crested over the rim of the baking mold, about 1 hour. Preheat the oven to 400 degrees. Bake the bread for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 10 minutes.

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In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, beat the eggs with sugar until creamy. Add in the yeast mixture, butter, vanilla extract, lemon zest, and orange zest. Mix well.

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How to bake the panettone: Preheat the oven to 350F (175C). Wait for the panettone to rise until the dough is half an inch from the top edge of the mold. Careful not to deflate the dough, score an X across the top of the panettone using a sharp blade (or knife). And place a small cube of butter in the middle.

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Bake. Bake the cake in a preheated 375°F oven for 10 minutes; then reduce the heat to 350°F and bake for about 30-35 minutes, tenting with aluminum foil if the top of the panettone appears to be browning too fast. When finished baking, the Panettone bread or cake should be a deep brown color.

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Shape the dough into a ball and place it in a panettone pan or a straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it just crests over the rim of the pan. This should take about 1 hour. Bake in a preheated 400°F oven for 10 minutes.

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Make the panettone starter by stirring bread flour, yeast and cool water until combined. Cover and refrigerate overnight. Soak the raisins with dried apricot pieces in rum. Cover and leave at room temperature overnight. The following morning, take out the risen starter and leave it at room temperature for an hour before using it.

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In the bowl of a stand mixer with the paddle attached, add sifted flour, in the center add yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the remaining water and salt. Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.

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Combine wet ingredients. Cream the eggs, yeast, sugar, vanilla extract, and honey in an electric bowl with the paddle attachment on medium speed. Ensure everything is well combined and almost light and foamy for about 3 to 5 minutes. Add the dry ingredients. Switch to the hook attachment on your mixer.

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Pat the square to a thickness of about 1 1/2 inches. Bring the corners in toward the center to form a ball, and pinch the loose ends together. Cup your hands around the dough to round the ball. Place the dough with the seam side down inside the panettone mold. ( I used a 7-inch wide by 4-inches high paper panettone mold from Sur La Table.

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For the Panettone: 2 1/2 cups (350 g) all-purpose flour; 3 teaspoons active dry yeast (9 g) 1/2 teaspoons (2 g) salt; 1/2 cup (100 g) granulated sugar; 1/2 cup (130 ml) milk , at room temperature (do NOT use cold milk) 5 large egg yolks , at room temperature (do NOT use cold eggs) prepared starter (see above)

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Remove milk and add yeast and sugar. Remove two tablespoons of milk from the ¾ cups that this recipe calls for, and then put it in the fridge to use later. Then, microwave the remaining five.