Step 1: Activate the Yeast

In a small bowl, mix the warm milk with the yeast and a tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.

Step 2: Prepare the Dough

In a stand mixer bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, vanilla extract, lemon, and orange zest. Mix on low speed until a dough forms. Gradually add the softened butter, a tablespoon at a time, until fully incorporated. Knead on medium speed for about 10 minutes until smooth and elastic.

Tip: If the dough feels too sticky, sprinkle in a little more flour, but don’t overdo it! Panettone dough should be soft and slightly sticky.

Step 3: First Rise

Transfer the dough to a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 6-8 hours or overnight until it doubles in size. From my own personal experience, letting it rise overnight ensures a richer flavor.

Step 4: Add the Fillings

Once risen, gently deflate the dough and knead in the raisins, candied orange peel, dried apricots, and almonds. Make sure the fruits are evenly distributed throughout the dough.

Step 5: Shape the Dough

Line a Panettone mold or a deep round baking pan with parchment paper. Shape the dough into a ball and place it in the mold. Cover and let it rise again for another 3-4 hours, until the dough reaches just above the rim of the mold.

Troubleshooting Tip: If the dough isn’t rising well, make sure your kitchen is warm enough (ideally around 75-80°F). You can also place it in the oven with the light on to create a warm environment.

Step 6: Bake the Panettone

Preheat your oven to 350°F (180°C). Just before baking, score an “X” on the top of the dough and add a small knob of butter in the center. Bake for 40-50 minutes until golden brown and a skewer inserted into the middle comes out clean.

Note: If the top starts to brown too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.

Step 7: Cool and Serve

Let the Panettone cool in its mold for about 5 minutes, then transfer it to a wire rack to cool completely before slicing. Dust with powdered sugar, if desired.

Variations and Substitutions

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Vegan Version: Use plant-based butter and substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg).

Nut-Free: Skip the almonds if you’re allergic or don’t like them.

Chocolate Twist: Replace the dried fruits with chocolate chips for a more decadent version!