Italian Panettone

Place yeast and warm water in a large bowl to dissolve; let rest for 5 minutes. Spoon 1 1/4 cups flour into a measuring cup; level with a knife. Gradually, add to the yeast mixture, whisking to combine. Cover; place in a warm spot, free from drafts for 1 hour.

In a large bowl, combine sugar, butter, orange rind, and salt; beat with a heavy duty mixer on medium speed until mixture is light and fluffy. Add eggs and beat well; beat in yeast mixture. Gradually add 4 cups flour to yeast mixture, beating until smooth. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic (about 5 minutes); add remaining flour; 1 tablespoon at a time, to prevent dough from sticking to hands. Knead in raisins and ginger.

Coat a large bowl with cooking spray and place dough inside, turning to coat evenly. Cover and let rise in a warm spot, free from drafts for 1 hour or until the dough has doubled in size.

Coat muffin tins with cooking spray. Cut 18 strips (2 1/2 x 6-inches) of non-stick baking parchment paper, and line the muffin cups so that the paper extends 3 inches above the tops of the muffin cups. Divide dough between the 18 muffin cups. Once again, let rise in a warm spot for 1 hour or until double in size.

Meanwhile, preheat oven to 375º F. Once the panettone have doubled in size, bake for 20 minutes, or until tops are lightly browned.