Preparation:
In a small bowl, stir together the yeast and milk and let stand a few minutes. In a large bowl, blend together the flour, butter and salt using a mixer or your fingertips. Add the sugar, egg yolks, eggs and dissolved yeast to the flour mixture and beat vigorously for about 2 minutes by machine or 4 minutes by hand. The batter should be stiff and heavy. Add the dark and golden raisins, orange peel or citron, and orange and lemon zests. Beat vigorously to mix. Cover loosely and let rise until doubled in bulk, about 2 hours. Generously butter 2 panettone molds (you can use two food cans, 6-7 inches high and 5 inches wide). Beat the batter to deflate it. Divide it between the molds, filling them by less than half. Let rise until doubled in bulk, about 1 hour. Preheat the oven to 375F. and place a rack in the lower level of the oven. Bake the panettone until puffy and browned, about 45 minutes. Cool 15 minutes, then remove from the molds and cool upright on a wire rack. |
