Panettone di Natale

Method

Dissolve fresh yeast in warm water with a pinch of sugar and let stand for 10 minutes until foamy. Mix flour, sugar and salt, then create a well and add yeast mixture and eggs, combining into a soft dough. Knead for 15 minutes until smooth and elastic, then gradually incorporate butter in small pieces, continuing to knead until fully incorporated and dough is silky. Fold in dried fruits, peel, vanilla and aniseed seeds until evenly distributed. Place in a buttered dome-shaped panettone mould, cover with a damp cloth and prove for 8-12 hours at room temperature until dough rises to the top of the mould. Bake at 190 degrees Celsius for 50-60 minutes until golden and a skewer inserted comes out clean, covering with foil if browning too quickly. Cool in the mould for 10 minutes, then turn out onto a wire rack to cool completely before dusting with icing sugar.