Ginger-Scented Panettone from The Modern Baker by Nick Malgieri

Ingredients

• 3¼ cups unbleached all-purpose flour
• ¾ cup crystallized ginger, cut into ⅜-inch (1-cm) dice
• 3 large egg yolks
• ¾ cup golden raisins
• 3 tablespoons unsalted butter, melted, for brushing the panettone when it comes out of the oven
• ¾ cup unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
• 10 tablespoons (1¼ sticks) unsalted butter, softened
• Confectioners’ sugar for sprinkling
• ½ teaspoon salt
• ⅓ cup sugar
• One 9-inch (23-cm) springform pan, buttered and lined with a disk of parchment or buttered wax paper cut to fit
• 2 teaspoons finely grated lemon zest
• ½ cup warm water, about 110°F (45°C)
• 4 teaspoons (about 1½ envelopes) active dry yeast
• 2 tablespoons finely grated or chopped ginger, see Note
• 2 teaspoons vanilla extract
• 3 large eggs