Italian Panettone

For the Biga (Starter)

1. In a medium bowl, combine biga flour, water, and yeast. Knead until a smooth and sticky dough forms. Cover the biga and let stand in a warm place for 12 hours (overnight).

For the Soaked Fruit

1. Mix dried fruit, water, brandy, orange and lemon zest, and vanilla in a medium bowl. Cover and let stand on the counter overnight, for the fruit to plump.

For the Dough

1. Drain the soaked fruit, reserving any excess liquid. Pour the liquid into a liquid measuring cup and add water to reach ¾ c.
2. In the bowl of your stand mixer, mix 3 c flour, 1 Tbsp yeast, egg yolks, ¾ c raisin liquid and water mixture, and all of the biga. Mix with a dough hook on medium-low speed until a smooth dough has formed, 4-5 min.
3. Add sugar and salt. Mix until combined, 4-5 min.
4. Add the butter, and mix until all the butter has been incorporated and the dough does not feel greasy, 8-10 min.
5. Cover the dough in the mixer with a lightly damp towel and let it rest for 1 hour.
6. Prepare your mold while the dough is resting. Butter the mold and line the sides and bottom with buttered parchment paper. (We used a coffee can with a 6” diameter bottom and 7 inch high sides.)
7. After the dough has rested for 1 hour, add the drained fruit and mix on medium-low speed until it is incorporated, 3-4 minutes. Shape the dough into a ball (it will be sticky) and place it into the prepared mold. The dough should only fill the mold ¼-1/3 of the way.
8. Cover the mold with a damp tea towel and let the bread rise until it fills the mold ? of the way, roughly 2 ½ -3 hours.
9. After 2 hours of rising time, place your oven rack in its lowest position and preheat your oven to 375F.
10. When the dough has risen to 2/3 of the way up the can, remove the towel and brush the top of the dough with lightly beaten egg whites. Bake the bread for 60-70 minutes until deeply golden brown and a long wooden skewer inserted into the center comes out clean.
11. If you can, invert the loaf to cool by placing a wooden skewer through the side of the bread, near the bottom and hanging it, upside down, propped by pint glasses or cans. If that doesn’t seem practical, lay the can on its side to cool the bread, turning it occasionally. Let the bread cool completely, roughly 2 hours before removing it from the can/mold.
12. Slice into wedges to serve.
13. The bread will keep in a sealed container on the counter for up to 2 weeks.