Method

1. Soak the Raisins: Begin by soaking the raisins in lukewarm water for 10-15 minutes to plump them up.

2. Prepare the Yeast Mixture: In a bowl, mix ¾ cup lukewarm water, honey, and yeast. Set aside for 10 minutes to activate the yeast.

3. Mix the Dough: To the yeast mixture, add sugar and turmeric powder for color. Turmeric gives the Italian Christmas bread its beautiful yellow hue, mimicking the traditional color achieved with egg yolks. Stir well.

4. Knead the Dough: Gradually add the flour and remaining water. Knead for 10 minutes until a smooth, soft dough forms.

5. Add Olive Oil: Add 3 tbsp of olive oil and knead for another 5 minutes until well incorporated.

6. Add Raisins and Candied Orange: Drain the soaked raisins and add them along with the candied orange. Mix well.

7. Rest the Dough: Grease a bowl with olive oil and place the dough in it. Grease the top to prevent drying. Cover and let it rise for at least 1 hour until doubled in size.

8. Shape the Dough: Once risen, knead briefly. Divide the dough into lemon-sized balls and place them into Panettone muffin papers. Cover and let the dough rise to the edge of the paper.

9. Bake: Preheat the oven to 420°F (220°C). Bake for 20 minutes.

10. Finish: Once baked, brush the Panettone with olive oil. Cover with a moist cloth and let it rest for 20 minutes to keep the bread soft and fresh.

Recipe Notes:

For a more festive touch, you can substitute the candied orange with dried cranberries or apricots, making this Christmas special cake even more versatile.