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.