Panettone is a sweet bread with with candied fruit and traditionally eaten by Christmas and New year. It is typical from the Milan region but also eaten in many other countries where Italian
- Prepare the yeast by adding the powder to 1/4 cup of warmed water (about 110° F / 43°C). Add a pinch of sugar and allow to stand about 5 minutes, looking for bubbles.
- Beat three of the eggs then add 1/2 cup flour, blending for about two minutes. Stir in the raisins, citron, pine nuts and anise seeds.
- Knead the dough on a floured wooden board for several minutes, then let it rest, covered with a moist cloth, to rise for an hour. Punch down the dough and then divide into three ropes of 9-12 inches in length. Braid and pinch at the ends.
- Grease a baking sheet, transfer the dough onto it and allow to rise for another hour. Then brush on the remaining egg and bake at 350°F / 175°C for about 35 minutes. Monitor to ensure it's golden brown, but not singed on the ends. Once complete, remove and allow to cool on a wire rack.
The estimated preparation time does not take into account any rising or resting time.