PANETTONE

1 package (1 tablespoon) dry yeast
1 teaspoon sugar
1/4 cup water
1 pound all-purpose flour
6 ounces unsalted butter, softened
6 eggs
4 ounces sugar
1/4 cup lemon peel, diced
1/4 cup orange peel, diced
1 cup raisins

In a small mixing bowl, dissolve yeast and sugar in water. Stir well and allow to raise in a warm place.

In the mixing bowl of an electric mixer, combine flour, yeast mixture, butter, eggs, and sugar. Mix dough at low speed until it becomes elastic and smooth and does not stick to sides of bowl.

Shape dough into a ball. Cover with plastic wrap and let rise at room temperature until triple in volume.

Punch the dough. Again shape into a ball. Cover and refrigerate overnight.

To bake the panettone, use an empty 2 pound coffee can lined with buttered foil.

On a floured surface, work the lemon and orange peel and raisins into the dough. Drop dough in the prepared mold.

Let dough rise at room temperature until triples in volume.

Preheat oven at 350 degrees.

Brush dough with warm milk. Bake about 55 minutes to 1 hour.

Servings: 10 to 12