Panettone - cooking recipe

Ingredients

3/4 cup warm milk
1 pkg (1/4 oz) active dry yeast
1/4 cup sugar
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup candied pineapple, finely chopped
1/4 cup rum
2 tbsp candied citrus peel
5 cups flour
4 tbsp (1/2 stick) butter, softened
2 None eggs, lightly beaten
2 None egg yolks, lightly beaten
2 tsp vegetable oil
1 None lemon, peel finely grated
None None FOR THE GLAZE
1 tsp unflavored gelatin
2 tbsp sugar

Preparation

Mix milk, yeast and 1 tsp of the sugar in a small bowl. Let stand in a warm place for 8-10 mins, until mixture is frothy. Mix raisins, dried cranberries, pineapple, rum and citrus peel in a medium bowl.
Meanwhile, sift flour into a large bowl. Stir in remaining sugar. Stir in butter, eggs, yolks, oil, lemon peel, yeast mixture and fruit mixture. Mix to form a soft dough.
Turn out onto a lightly floured surface. Knead the dough for about 10 mins, until smooth. Place dough in a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for about 40 mins, until doubled in size.
Meanwhile, preheat the oven to 350\u00b0F. Grease twelve 5 x 3 inch mini loaf pans.
Punch dough down once with fist to release gas. Knead lightly. Divide dough into 12 equal pieces. Place into prepared pans. Cover and let stand for 20 mins, until doubled in size.
Bake for 20-25 mins, until golden.
Meanwhile, for the glaze, whisk gelatin briskly into 1 tbsp hot water with a fork until dissolved. Cool slightly.
Place panettone on a wire rack. Brush tops with gelatin mixture and sprinkle with sugar. Cool completely