Panettone

Step 1: In a medium bowl, combine 1/2 cup milk and sugar till sugar is dissolved.

Step 2: Sprinkle yeast over the top and leave to bloom for 10 minutes, or more if necessary.

Step 3: Whisk in egg, sour cream, 1 tablespoon cream or milk, vanilla, orange zest, and salt. Incorporate thoroughly.

Step 4: Stir in flour 1/2 cup at a time until dough forms into a manageable ball.

Step 5: Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky.

Step 6: Place dough in a large, lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Step 7: Preheat oven to 350 degrees F (175 degrees C) and grease a round 8-inch cake pan with non-stick spray.

Step 8: Note: If you have a tall cake pan, that would be even better to use for the final shape of the panettone.

Step 9: In a small bowl, toss dried fruit with confectioners' sugar.

Step 10: Punch down dough in bowl, transfer to floured surface, and knead in the fruit.

Step 11: Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf *might* rise above the pan sides.)

Step 12: Brush with melted butter and sprinkle sugar on top, if desired.

Step 13: Bake for 35-45 minutes until loaf is golden brown and a toothpick inserted in the center comes out clean.