Classic Sourdough Panettone Easter Bread

In a mixing bowl, combine the *flour*, *sugar*, and *salt*. Mix well until the dry ingredients are evenly distributed.

In a separate bowl, whisk together the *eggs* and *milk*. Gradually incorporate this liquid mixture into the dry ingredients along with the *sourdough starter*. Mix until a sticky dough forms.

Add the softened *butter* to the dough. Knead for approximately 10 minutes until the dough is smooth and elastic. The butter should be thoroughly incorporated.

Gently fold in the *raisins*, *candied orange peel*, and *lemon zest* into the dough. Ensure that the add-ins are evenly distributed throughout the dough for a consistent flavor in every bite.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for approximately 4-6 hours or until doubled in size. The rise time may vary depending on the activity of your sourdough starter and the ambient temperature.

Once the dough has risen, gently deflate it by pressing down. Shape it into a ball and place it in a prepared panettone mold or a high-sided baking tin.

Cover with a cloth and allow it to proof for another 2-3 hours until it crests above the top of the mold.

Preheat your oven to *180°C (350°F)*. Bake the panettone for approximately 40-50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

If the top browns too quickly, cover it with aluminum foil to prevent burning.

Allow the panettone to cool completely on a wire rack before slicing. This cooling step ensures the bread sets properly and holds its structure.

Enjoy your homemade sourdough panettone with a spread of butter or a dusting of powdered sugar to enhance its delightful flavor!