Ingredients:
650 g (1.4 lb) all-purpose flour
50 g (1.7 oz) baker’s yeast
150 g (5 oz) sugar
¼ l (8.5 fl oz; 1 cup) warm milk
200 g 200 g (7 oz) butter
5 egg yolks
1 teaspoon salt
pinch of nutmeg
zest of 1 lemon
100 g (3.5 oz) candied lemon peel, diced
50 g (1.7 oz) candied orange peel, diced
150 g (5 oz) raisins

Preparation:

1. Sift four in a large bowl. Mix the yeast with the flour, milk and little sugar. Let stand for 15 minutes.
2. 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.
3. Add raisins, lemon and orange peel. Place dough in the mold, cover with a clean cloth and let rise for 30 minutes.
4. 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.
5. Cut a cross on top of the cake with a sharp knife and bake for 1 ½ hours. Cool on wire rack.

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