A light superb yeast cake that comes from Milano, where one can actually buy it from street vendors.
Different cities in Italy have different versions of panettone; some use pignolia nuts, pistachio nuts or fennel seeds; some use no fruit or raisins at all.

This is the real Milanese version, and here it is. Yield 2 breads. Can be frozen.

1 package yeast
1/2 cup lukewarm water
1 tsp. sugar
1 cup flour

1 cup butter, melted and cooled
3/4 cup sugar
1/2 tsp. salt
2 eggs
6 egg yolks
4 cups flour
1 cup light colored raisins
1/2 cup diced candied lemon peel
1/2 cup candied orange peel
Grated rind of 1 lemon
Confectioners' sugar to sprinkle on top

Preheat the oven to 375 degrees F.

Proof the yeast in the lukewarm water with the spoonful of sugar. Stir in the cup of flour. Cover with a towel and let rise in a warm place for about 1 hour or until doubled in bulk.

Add the melted and cooled butter, sugar, salt, the 2 eggs and 6 egg yolks. Stir in the flour, the raisins, the diced lemon and orange peel and grated lemon rind.

Mix well and place on a lightly floured work surface. Knead until shiny and smooth.

Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise for 1 1/2 to 2 hours.

Knead the dough again on the work surface and divide into 2 equal pieces. Form these into 2 balls, place on a buttered baking sheet, cover with a towel and let stand in a warm place for 2 hours.

With a razor blade cut a cross on top of each bread. Place in the oven and bake for 1 hour or until the breads are light brown and your cake tester comes out clean.

Cool wrapped in a towel and dust with confectioners' sugar after the breads are cooled.