Panettone (Italian Christmas Bread)

• Marinated fruit:
• 1/3 cup golden raisins
• 1/3 cup chopped dried apricots
• 1/3 cup dried tart cherries
• 1/4 cup triple sec (orange-flavored liqueur) or orange juice
• Dough:
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 teaspoon granulated sugar
• 1/4 cup warm water (100u0b0 to 110u0b0)
• 3 3/4 cups all-purpose flour, divided
• 6 tablespoons butter or stick margarine, melted
• 1/4 cup fat-free milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 2 tablespoons pine nuts
• Cooking spray
• 1 teaspoon butter or stick margarine, melted
• 2 teaspoons turbinado or granulated sugar

1. To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
2. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
5. Preheat oven to 375u0b0.
6. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375u0b0 for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.

golden raisins, apricots, cherries, triple, yeast, granulated sugar, warm water, flour, butter, milk, granulated sugar, salt, egg, egg yolk, nuts, cooking spray, butter, turbinado

Taken from www.myrecipes.com/recipe/panettone-italian-christmas-bread (may not work)