Panettone is a sweet bread from Italy, traditionally served around Christmas. It is enriched with eggs and butter and contains raisins and candied citron.
This is candied citron from Italy. The flavor is superior to the diced candied citron sold in supermarkets.
If using large pieces of citron, cut them into batons approximately 1/4 inch on a side.
After cutting batons of citron, or if using citron that is already diced, slice the citron into thin slices.
Beat salt, sugar, eggs and egg yolks together. Reserve.
Use a mixer with a dough hook. Put 1200 g flour in the bowl of the mixer. Add yeast and begin to mix. Add warm water and mix. Add egg mixture and mix. Slowly with the mixer running, add 225 grams of melted butter and orange oil or zest. Knead for approximately 10 minutes, scraping the side of the bowl a few times. Add citron and raisins and continue mixing till incorporated. The dough will be sticky.
Butter the inside of a large bowl with 2 tablespoons of the softened butter. Place dough in the buttered bowl and be sure to butter the top with some of the melted butter. Cover dough with waxed paper and place a kitchen towel on top. Refrigerate overnight. It should have at least doubled by morning. In place of a large bowl, you can use a food-service container of approximately 7 quarts with a tight-fitting lid.
Punch the dough down by hand. Cover again with waxed paper and towels and allow to rise at room temperature until doubled in bulk.
Butter 3 cylindrical baking pans, approximately 7 inches in diameter, using 3 tablespoons of softened butter. Set the pans aside.
Knead the dough by hand until smooth and the air bubbles have been worked out. Form into 3 balls and place each into one of the baking pans. Butter the tops with the remaining 1 tablespoon of butter.
Cover with waxed paper and a towel. Allow to rise at room temperature until doubled (or a little more), approximately 45-60 minutes.
Cut a deep cross in the top of each loaf. Bake at 350° F for 55-65 minutes. Use a cake tester to be sure that none of the dough clings to tester.
Place on a cooling rack. Cool slightly and remove from the pans. Cool completely on the rack. Wrap tightly until ready to use.