Fruit

• 300gr mixed dried fruits (currants, raisins, cranberries, candied lemon and orange peel, dried cherries, or any combination)
• 6 tablespoons brandy

Dough

• 1 1/2 tbsp rapid-rise yeast
• 5 ounces 98°F milk
• 50gr (1/4 cup) sugar
• 1 tsp vanilla extract
• 1 tsp Fiori Di Sicilia extract
• 500gr (4 cups) bread flour
• 5gr salt
• 5 large eggs
• 255gr unsalted butter, at room temperature

Place dried fruits in bowl, add liquor, cover and keep at room temp overnight.

Mix sugar with barely warm milk. Add yeast and set aside.

Mix flour and salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and mix to combine.

Add the eggs. Mix on medium speed until the dough begins to smooth out.

Cut the softened butter into 1 tbsp chunks and add the butter a few pieces at a time, mixing it in fully before adding more. Total mixing time will be about 10 minutes – maybe a bit more. It should be glossy and satiny. It will be sticky.

Butter a large bowl and scrape dough into it. Cover and refrigerate overnight.

The following morning, strain the soaking fruit.

Place dough on a lightly floured counter and spread out into a rectangular shape.

Place half of the fruit onto half of the spread-out dough. Fold the dough over the fruit and fold over, again. Pat out, again, add the remaining fruit, fold several times and then form into a ball.

Butter a 7″ panettone mold or paper.

Add the dough ball, lightly cover, and allow to rise for about 3 hours – or until the dough is rising above the rim.

Preheat the oven to 350°F.

Bake in the middle of the oven for 20 minutes. Lower the heat to 300° F and bake for an additional 45 to 55 minutes.

Cool completely before slicing.