looking for good pannetone recipe

Found this at Epicurious.com and looks like a good one to work with.

For dough

• 1 cup golden raisins (5 oz)
• 1/2 cup sweet Marsala
• 1/2 cup warm milk (105–115°F)
• 2/3 cup plus 2 teaspoons sugar
• 4 teaspoons active dry yeast (from two 1/4-oz packages)
• 3 1/4 cups unbleached all-purpose flour
• 3 large eggs at room temperature for 30 minutes
• 1 large egg yolk
• 1 tablespoon finely grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened, plus additional for buttering cans
• 1 cup diced fine-quality candied citron (not a supermarket brand; 6 oz)

For egg wash

• 1 large egg yolk
• 1 tablespoon water

• Special equipment: a stand mixer fitted with paddle attachment; 2 (10- to 15-oz) clean coffee cans (paper or plastic labels removed); parchment paper

We need to get a holiday bread section up because these questions are coming up a lot right now! Wait wait...I'm barely ready for Thanksgiving! ;)

Here's a few panettonne threads that have been posted here:

http://www.thefreshloaf.com/node/10218/panettone-and-quotboy-am-i-spoiled-nowquot

http://www.thefreshloaf.com/node/14070/panettone-traditional-sweet-bread-symbol-linked-christmas

http://www.thefreshloaf.com/node/5232/panettone

http://www.thefreshloaf.com/node/1613/first-try-panettone

http://www.thefreshloaf.com/node/14302/pr039s-panettone

and I'm sure there are a bunch more! These discussions keep coming up, so hopefully you will find a good starting point from some of those! Good luck! and please come share your results :)

Our kids love Panettone - we call it "Mickey cake" here (From the Children's book "In the Night Kitchen" by Maurice Sendak), because it's the one time the kids get to have it for breakfast, and they like to recite the line "And that is why, thanks to Mickey We have cake every morning."

By far the best pannetone I've had was from Advanced Bread and Pastry by Michel Suas, page 381-3.