Ingredients

Method

Place the warm water in a small bowl and sprinkle the active dry yeast over it. Allow it to sit until frothy, about 10 minutes.

In a large bowl, whisk together the flour, sugar, and salt.

In another bowl, beat the eggs, then add the frothy yeast mixture, softened butter, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, and mix until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Incorporate the raisins, candied orange peel, and candied citron into the dough by kneading gently.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 2 hours.

Punch down the risen dough and shape it into a round loaf. Place it into a panettone mold or a deep, round cake pan.

Let the dough rise again until it peaks over the top of the mold, about 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

If using the glaze, whisk together the egg yolk and sugar and brush it gently over the top of the dough.

Bake the panettone in the preheated oven until golden brown, about 40 to 50 minutes.

Allow the panettone to cool slightly before removing it from the mold.

Serve warm or at room temperature.