Sift four in a large bowl. Mix the yeast with the flour, milk and little sugar. Let stand for 15 minutes.
Add melted butter, egg yolks, spices, lemon zest and flour. Knead
nead for 5 to 10 minutes, until the dough is smooth and elastic. Let rise in a warm place for 30 minutes.
Add raisins, lemon and orange peel.
Place dough in the mold, cover with a clean cloth
and let rise for 30 minutes.
Preheat oven to 200 C (392 F).
Butter and flour a panettone mold or other high-sided mold, at least 7 inches tall and 8 inches wide.
Cut a cross on top of the cake with a sharp knife and bake for 1 ½ hours. Cool on wire rack.
