Panettone Siciliano

Method

Dissolve fresh yeast in warm milk with a pinch of sugar, then combine with flour, eggs, egg yolks, and remaining sugar to form a rough dough. Knead for 10 minutes, then gradually incorporate softened butter and salt until the dough becomes smooth and elastic, approximately 15 minutes. Fold in candied peels, sultanas, almonds, vanilla extract, and orange zest, ensuring even distribution throughout. Place in an oiled panettone mould or deep round tin, cover with a damp cloth, and prove for 6-8 hours at warm room temperature until doubled in volume. Bake at 180°C for 50-60 minutes until golden and a skewer inserted in the centre comes out clean, covering loosely with foil if browning too quickly. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely. Dust generously with icing sugar before serving.