This beautiful citrus-infused jeweled panettone has been serving as a good breakfast option at my home during the break. I turned it into a wonderful brunch option as french toast and as bread pudding served along with fresh fruits and whipped cream, orange custard sauce, and of course, coffee.

Festive Panettone Brioche from MEK

For starter:
¼ cup warm water
2 tsp active yeast
1 tsp honey
¾ cup all-purpose flour, 90 G

Combine all the starter ingredients in ajar. Mix them and let them ferment overnight.

For the dough:
Entire starter
1 ¼ cups, 10 Oz, warm water
6 cups, 750 g all-purpose flour
2 tsp salt
8 tbsp, 1 stick butter- soft
2 whole eggs and 3 yolks
⅔ cup sugar
1 whole orange zested
½ cup dried cherries
½ cup raising
2 tbsp citrons
2 tbsp sliced almonds

Combine eggs and yolk, sugar, and water with the starter and stir it well to combine. Now add the flour to it slowly and knead it for 5 minutes. Then cover it and let it rest for 30 minutes. After that time, add salt and butter to the dough and knead it again till all the butter is absorbed and the dough is smooth.
Cover the dough bowl and let it rise in a warm place till it doubles in size. Punch it down and spread it over a clean surface for laminating. Sprinkle all the derided fruits over it and start laminating it like I did in the video. Once all the dough is gathered up, roll it into a log and divide it into two equal loaves.
Roll the two loves in tight balls and transfer them to the baking molds you are using. A tube pan works too. Let the shaped dough balls rise in molds.
After the rise, cut two half-inch deep, crosswise slits over the top. Bake in a 375 F preheated oven for 32 minutes. Then remove from molds and let it cool before slicing. Enjoy it as is or another yummy brunch option.

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