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1
In a medium bowl, mix the dark and golden raisins and candied orange peel with the brandy.
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2
Cover and let stand for 1 hour.
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3
To make the sponge, in another medium bowl, mix the milk and yeast to combine (no need to dissolve the yeast).
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4
Add the flour and stir for 100 strokes to make a thick batter.
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5
Cover tightly with plastic wrap and let stand in a warm place until the sponge is bubbly, about 1 hour.
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6
To make the dough, drain the fruit, reserving the brandy.
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7
Pat the fruit dry with paper towels and set aside.
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8
In a large bowl using a handheld electric mixer or in the bowl of a heavy-duty standing mixer fitted with the paddle blade, beat the butter on high speed until creamy, about 1 minute.
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9
Add the sugar and beat until light in color and texture, about 2 minutes.
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10
Beat in the eggs and yolk, one at a time.
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11
Beat in the reserved brandy, vanilla, orange zest, and salt.
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12
On low speed, beat in the sponge.
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13
Gradually beat enough of the flour to form a soft, shaggy dough that just clears the sides of the bowl.
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14
If using a handheld mixer, switch to a wooden spoon when necessary.
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15
Turn out the dough onto a lightly floured work surface and knead until supple but still slightly sticky, about 5 minutes.
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16
If the dough holds its shape when formed into a ball, it has been kneaded enough.
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17
Do not add too much flour.
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18
Gradually knead in the fruit.
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19
If kneading by machine, switch from the paddle blade to the dough hook and knead on medium-low speed until the dough is supple but still slightly sticky, about 5 minutes.
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20
Gradually add the fruit and knead until incorporated.
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21
If you like you can transfer the dough to a floured surface and knead briefly by hand to check the consistency.
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22
Shape the dough into a ball.
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23
Place into a buttered large bowl and turn to lightly coat the underside with butter.
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24
Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours.
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25
Position a rack in the center of the oven and preheat to 350F.
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26
Lightly butter an 8 1/2-inch springform pan with 3-inch sides.
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27
Turn out the dough onto the work surface and knead briefly.
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28
Shape into a flat disk and transfer to the prepared pan, stretching the dough to fill the pan.
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29
Cover loosely with plastic wrap and let stand in a warm place until the dough barely reaches the top of the pan, about 45 minutes.
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30
Brush the top of the bread lightly with egg white and sprinkle with the almonds.
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31
Bake for 40 minutes.
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32
Loosely cover the top of the bread with aluminum foil, and continue baking until the top is golden brown and a thin knife inserted in the center comes out clean, about 35 minutes.
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33
Do not overbake.
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34
Cool in the pan on a wire rack for 15 minutes.
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35
Remove the sides and bottom of the pan and cool completely on the rack.
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36
(The panettone can be stored, wrapped well in plastic, for up to 5 days.
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37
Stale panettone is excellent toasted.)
