Slightly adapted from: Baking Bites
2 1/4 cups all purpose flour
1/3 cup sugar
2 1/2 tsp active dry yeast
1/2 teaspoon salt
1/2 cup milk (low fat is fine), warm (110F)
1/4 cup butter, very soft
3 large eggs, room temperature
2/3 cup raisins
1/3 cup diced dried apricots
1/3 cup candied orange peel
Grease a 10 or 12-cup bundt pan well with butter or cooking spray.
In the bowl of an electric stand mixer, combine 3/4 cup flour, sugar, yeast and salt. Whisk together to combine.
Add in the milk and very soft butter; beat mixture for two minutes at medium speed. Mixture should be smooth. Add in eggs, one at a time, waiting until each has been fully incorporated to add the next. Add in an additional 1/2 cup of flour and beat for three more minutes at medium-high speed. Beat in the remaining flour creating a thick batter. Cover the bowl and let rest for 10 minutes.
Stir in raisins, apricots and candied orange peel. Spoon in evenly around prepared bundt pan and level it out with a spatula. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Meanwhile, preheat the oven to 350F.
Bake panettone for 30-35 minutes, until an internal read thermometer inserted into the center of the bread reads about 200F. Bread will be golden and should spring back when lightly touched.
Let stand for 15 minutes, then remove bread from pan and cool completely on a wire rack. Sift a bit of powdered sugar over the panettone before serving, if desired.
buon appetito and happy baking!