In a small bowl, dissolve the dry yeast in warm water (not too hot, around 110°F or 45°C). Add 1 teaspoon of sugar from the measured amount to help activate the yeast.
Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
2. Prepare the Dough
In a large mixing bowl, beat the eggs and sugar together until smooth and slightly frothy.
Add the melted butter, panettone essence (or vanilla extract), and a pinch of salt. Mix well.
Gradually add the sifted flour, alternating with the yeast mixture. Combine until a sticky dough forms.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour while kneading, but avoid overflouring to keep the bread light.
4. Incorporate the Add-Ins
Flatten the dough slightly and sprinkle the raisins and candied fruit over it.
Gently knead the dough to evenly distribute the add-ins.
5. First Proofing
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.
6. Prepare for Baking
Once the dough has risen, punch it down to release air.
Shape it into a smooth ball and place it into a prepared panettone mold or a tall, round baking pan lined with parchment paper.
Cover loosely and let it proof again for about 30-45 minutes, until it rises slightly above the mold.
7. Bake the Panettone
Preheat your oven to 350°F (175°C).
Brush the top of the dough with a little melted butter for a golden crust.
Bake for 35-40 minutes. Check at the 25-minute mark—if the top is browning too quickly, tent it with foil.
The panettone is done when a skewer inserted into the center comes out clean.
8. Cool and Serve
Let the panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired, or wrap it tightly to preserve freshness.
