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Place into the prepared panettone mold. Cover and allow the dough to rise until its highest point has just crested over the rim of the baking mold, about 1 hour. Preheat the oven to 400 degrees. Bake the bread for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 10 minutes.

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour. Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then.

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Remove milk and add yeast and sugar. Remove two tablespoons of milk from the ¾ cups that this recipe calls for, and then put it in the fridge to use later. Then, microwave the remaining five.

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Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

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How to bake the panettone: Preheat the oven to 350F (175C). Wait for the panettone to rise until the dough is half an inch from the top edge of the mold. Careful not to deflate the dough, score an X across the top of the panettone using a sharp blade (or knife). And place a small cube of butter in the middle.

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How to Make Panettone. In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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Pat the square to a thickness of about 1 1/2 inches. Bring the corners in toward the center to form a ball, and pinch the loose ends together. Cup your hands around the dough to round the ball. Place the dough with the seam side down inside the panettone mold. ( I used a 7-inch wide by 4-inches high paper panettone mold from Sur La Table.

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Shape the dough into a ball and place it in a panettone pan or a straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it just crests over the rim of the pan. This should take about 1 hour. Bake in a preheated 400°F oven for 10 minutes.

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In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, beat the eggs with sugar until creamy. Add in the yeast mixture, butter, vanilla extract, lemon zest, and orange zest. Mix well.

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For the Panettone: 2 1/2 cups (350 g) all-purpose flour; 3 teaspoons active dry yeast (9 g) 1/2 teaspoons (2 g) salt; 1/2 cup (100 g) granulated sugar; 1/2 cup (130 ml) milk , at room temperature (do NOT use cold milk) 5 large egg yolks , at room temperature (do NOT use cold eggs) prepared starter (see above)

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In the bowl of a stand mixer with the paddle attached, add sifted flour, in the center add yeast, sugar, butter, eggs, yolk, zest, vanilla and half the water. Mix 20 seconds, then change to the dough hook and add the remaining water and salt. Mix for 15- 20 minutes, stopping after 10 minutes to scrape the hook and bowl.

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Whisk the salt into the flour and set aside. In the bowl of a stand mixer, proof the 2 1/4 teaspoons of yeast with the 1/4 cup of warm (115º degrees F) water for about 5-10 minutes until frothy on top. Add the eggs, vanilla, sugar, and orange and lemon zest, to the yeast mixture and whisk together.

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Prepare the Dough. In the bowl of the stand mixer, mix the flour, sugar, salt, yeast, lemon zest, and vanilla bean at low speed. In a small bowl, whisk together the eggs, ⅔ cup lukewarm water, and honey. While the mixer runs at low speed, pour the egg mixture into the dry ingredients. Increase speed to medium-low and continue mixing.

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Transfer to a baking sheet. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 2 hours. Preheat oven to 350 degrees. Lightly beat remaining egg. Brush egg wash onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.

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