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1
Line a standard-size cupcake pan with parchment paper.
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2
Cut the parchment paper to measure 1 inch above the sides of the pan to form a collar.
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3
Set aside.
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4
In a small bowl, sprinkle the yeast over the lukewarm water.
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5
Set aside.
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6
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the butter, 4 of the eggs, the sugar, and the zest.
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7
Mix until well blended.
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8
Gradually add 4 cups of the flour and the salt.
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9
Stir in the cranberries and almonds.
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10
Turn the dough out onto a generously floured surface.
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11
Knead the dough, adding the remaining 1 to 1 1/2 cups flour as needed to make a soft, but not sticky dough.
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12
Place the dough into a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours.
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13
(I use the top of the stove for this when the oven is on.)
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14
Turn the dough out onto a lightly floured surface.
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15
Knead into 12 smooth balls.
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16
Place the dough balls into the lined cupcake pan.
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17
Cover with plastic wrap and let rise in the pan until doubled in bulk, 25 to 35 minutes.
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18
Preheat the oven to 400F.
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19
Using a sharp knife or scissors, cut a cross on top of each panettone.
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20
In a small bowl, beat the remaining 1 egg.
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21
Brush the tops of the panettone with the beaten egg.
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22
Bake the panettone for 25 to 30 minutes.
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23
or until golden brown and firm.
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24
Cool the panettone in the pan.
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25
Remove from the pan and remove and discard the parchment paper liners.
