Paneton

HEAT evaporated milk in small saucepan over low heat until warm (about 110° F).

REMOVE from heat; stir in yeast and ¾ cup flour. Stir gently until well mixed. Cover with plastic wrap; set aside for 15 minutes.

COMBINE sugar, salt, 3 whole eggs, egg yolks, vanilla extract, orange juice and ¾ cup butter in a large mixer bowl. Mix with hook attachment until well combined but chunky.

ADD yeast mixture; mix at low speed. Add remaining 3 ¾ cups flour, 1 cup at a time. Continue mixing until dough starts to come together. Mixture should be sticky and wet.

PLACE dough on a floured surface. Add grated orange peel, grated lemon peel, raisins, nuts and cherries.

FOLD and knead dough, using a dough scraper or large spatula and adding a little extra flour if necessary. Dough will be well mixed and smooth but still sticky.

SHAPE dough into a ball using floured hands. Place dough inside a 9-inch diameter paneton mold or mold with tall sides (such as a springform pan).

BRUSH top of dough with melted butter; cover with plastic wrap and place in a warm place to rise for 2 ½ to 3 hours or until almost doubled in size. Remove plastic wrap.

BEAT remaining egg; brush egg over dough.

PREHEAT oven to 350° F.

BAKE for 60 to 65 minutes or until golden brown and wooden pick inserted in center comes out clean. Let cool completely.

Top with a sweet glaze. Whisk together 1 cup powdered sugar and 2 tablespoons evaporated milk in a medium bowl until completely smooth. Drizzle over paneton and let set for 10 minutes before slicing and serving.

HEAT evaporated milk in small saucepan over low heat until warm (about 110° F).

REMOVE from heat; stir in yeast and ¾ cup flour. Stir gently until well mixed. Cover with plastic wrap; set aside for 15 minutes.

COMBINE sugar, salt, 3 whole eggs, egg yolks, vanilla extract, orange juice and ¾ cup butter in a large mixer bowl. Mix with hook attachment until well combined but chunky.

ADD yeast mixture; mix at low speed. Add remaining 3 ¾ cups flour, 1 cup at a time. Continue mixing until dough starts to come together. Mixture should be sticky and wet.

PLACE dough on a floured surface. Add grated orange peel, grated lemon peel, raisins, nuts and cherries.

FOLD and knead dough, using a dough scraper or large spatula and adding a little extra flour if necessary. Dough will be well mixed and smooth but still sticky.

SHAPE dough into a ball using floured hands. Place dough inside a 9-inch diameter paneton mold or mold with tall sides (such as a springform pan).

BRUSH top of dough with melted butter; cover with plastic wrap and place in a warm place to rise for 2 ½ to 3 hours or until almost doubled in size. Remove plastic wrap.

BEAT remaining egg; brush egg over dough.

PREHEAT oven to 350° F.

BAKE for 60 to 65 minutes or until golden brown and wooden pick inserted in center comes out clean. Let cool completely.

Top with a sweet glaze. Whisk together 1 cup powdered sugar and 2 tablespoons evaporated milk in a medium bowl until completely smooth. Drizzle over paneton and let set for 10 minutes before slicing and serving.