Christmas Panettone

In a bowl, mix all-purpose flour with milk, honey, and yeast. Stir until well combined. Cover the bowl with a cloth and let it rest in a warm place for about 30 minutes, or until it has doubled in size.

In a large mixing bowl, combine eggs, honey, sugar, vanilla extract, and lemon zest. Mix well.

Add the pre-dough to this mixture along with yeast, all-purpose flour, and salt. Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.

Gradually incorporate softened butter into the dough, kneading until fully absorbed.

If using, add orange blossom water and knead again until combined.

In a separate bowl, combine dried fruits, candied fruits, rum, and raisins. Mix well.

Gently fold the fruit mixture into the dough until evenly distributed.

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once risen, punch down the dough to release air. Shape it into a ball and place it in a panettone mold or a high-sided baking pan lined with parchment paper.

Cover the dough again and let it rise for another 1-2 hours, or until it has risen to the top of the mold. Brush with egg yolk.

Preheat the oven to 180°C (350°F). Bake the panettone for about 40-50 minutes, or until golden brown and a skewer inserted in the center comes out clean.

Allow the panettone to cool completely on a wire rack. Once cooled, cover the top with icing and decorate with dried fruits, candied fruits, and maraschino cherries.