Committing to making this sweet, yeasted Italian holiday bread is truly a labor of love. To make the process more manageable, this recipe utilizes an overnight rise so you’re not spending an entire day in the kitchen. To start, make a sponge (or starter) with yeast, water, and flour and let it rise. Then, to make the dough, mix the sponge with lots of butter and eggs, plus a few more ingredients. Refrigerate it overnight to slowly rise, divide it into 2 loaves, and fill them with candied fruit and raisins. Bake in the classic paper molds until the loaves have a beautiful golden brown crust and a moist, rich interior. Serve a slice topped with a dollop of Tuaca-Mascarpone Cream.
What to buy: You’ll need 2 (6-inch) panettone molds for this recipe. You can find them in well-stocked kitchenware stores or online.
For best results, make sure to buy quality candied zest, not artificially dyed candied fruit. You can find candied zest in the dried fruit section at most well-stocked grocery stores, especially around the holidays.
For the first dough:
For the second dough: