Stella di panettone

Method

Dissolve fresh yeast in warm milk and leave for 10 minutes. Combine flour, sugar and salt in a large bowl, then add yeast mixture and eggs, mixing until a dough forms. Knead for 10 minutes, then gradually incorporate softened butter in stages, ensuring each addition is fully incorporated before adding more. Continue kneading until smooth and elastic, approximately 15 minutes total. Fold in candied peel, sultanas, honey, vanilla and aniseed. Place in an oiled bowl, cover and prove for 4-5 hours at room temperature until doubled. Shape the dough into a ball, place in a tall, buttered cylindrical panettone mould, cover and prove for 2 hours. Brush with beaten egg yolk and bake at 190°C for 50-60 minutes until golden and a skewer inserted comes out clean. Cool in the mould for 10 minutes, then turn out onto a wire rack to cool completely.