How long should I let the panettone rise?

The first rise takes about 2 hours until it doubles in size, while the second rise should take about 1 hour or until it reaches the top of the mold.

Can I use a different mold for panettone?

Yes, while traditional panettone molds are ideal, you can use a round cake pan or any other deep, high-sided baking dish.

Store leftover panettone in a cool, dry place, well-wrapped in plastic or aluminum foil to maintain its freshness.

Absolutely! Wrap your panettone tightly in plastic and foil, then freeze it. Allow it to thaw at room temperature when you're ready to enjoy it.

Consider adding spices such as cinnamon or nutmeg, and try different variations of candied fruit, dried fruits, or chocolate for a unique twist.

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Combine warm milk and active dry yeast in a bowl. Let sit for about 10 minutes until frothy.
In a large mixing bowl, add flour, sugar, and salt. Make a well and add the yeast mixture, beaten eggs, softened butter, vanilla extract, lemon zest, and orange zest. Mix and knead for about 10 minutes until smooth.
Fold in the candied citrus peel and raisins gently.
Allow the dough to rise in a greased bowl for about 2 hours until doubled in size.
Punch down the dough, shape it into a ball, and place it in a panettone mold. Let it rise again for about 1 hour.
Preheat the oven to 350°F (175°C). Bake for 30-40 minutes until golden brown.
Cool completely before slicing.

Store in a cool, dry place, wrapped to keep it fresh for days. You can also freeze it by wrapping tightly in plastic and foil.