Italian Easter panettone

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 in three of the eggs and the milk, then add 1/2 cup flour, blending for about two minutes. Add the rest of the flour, 1/2 cup at a time.

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 shape it into two balls. Place the balls into greased panettone molds. Grease a baking sheet, transfer the dough still inside the molds to the baking sheet and allow to rise for another hour.

Heat the oven to 350°F / 175°C. Then brush on the remaining egg on top of the panettone and bake for about 35 minutes or until done. Monitor to ensure it's golden brown, but not singed on the ends.

Once complete, remove the bead from the molds and allow to cool on a wire rack.