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1
In a medium bowl, sprinkle 1 envelope yeast over the warm water.
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2
Stir with a fork until yeast has dissolved, and let stand until foamy, 5 to 10 minutes.
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3
Stir in 1/2 cup flour, and cover the bowl with plastic wrap.
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4
Let rise in a warm place until doubled in bulk, about 30 minutes.
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5
Pour warm milk into a small bowl, and sprinkle with remaining envelope yeast.
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6
Stir with a fork until yeast has dissolved, and let stand until foamy, 5 to 10 minutes.
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7
Meanwhile, in a medium bowl, whisk together sugar, whole eggs, 2 egg yolks, and vanilla.
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8
Whisk in milk-yeast mixture.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, salt, and remaining 3 1/2 cups flour on low speed until mixture is crumbly.
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10
With mixer on low speed, slowly add egg mixture, and beat on medium speed until smooth.
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11
Add the water-yeast mixture; beat on high speed until dough is sticky and elastic, and forms long strands when stretched, about 9 minutes.
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12
Beat in dried fruits and zests.
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13
Transfer dough to a buttered bowl, and cover with buttered plastic wrap.
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14
Let rise in a warm place until doubled in bulk, about 2 hours.
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15
Generously butter two panettone molds; set aside.
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16
Turn out dough onto a lightly floured surface; knead a few times, turning each time, until smooth.
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17
Divide dough in half, and knead into balls.
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18
Drop balls into prepared molds.
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19
Place on a rimmed baking sheet; cover loosely with buttered plastic wrap.
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20
Let rise in a warm place until dough reaches just above the top of the mold, 45 to 60 minutes.
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21
Meanwhile, preheat the oven to 400F, with a rack in the lower third.
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22
In a small bowl, whisk together remaining yolk and the cream.
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23
Brush tops of dough with egg wash.
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24
Using kitchen scissors, cut an X in the top of each ball of dough.
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25
Bake 15 minutes.
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26
Reduce oven temperature to 350F; continue baking, rotating sheet halfway through, until panettones are deep golden brown and an instant-read thermometer inserted in the centers registers 190F, about 45 minutes.
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27
(If the tops brown too quickly, tent with aluminum foil.)
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28
Transfer baking sheet to a wire rack to cool 15 to 20 minutes.
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29
Turn out loaves onto rack to cool completely.
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30
Loaves can be wrapped in plastic and kept at room temperature for up to 3 days.
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31
The fruit-studded dough is placed in the mold to rise.
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32
When it has risen just barely above the edge of the pan, it has proofed sufficiently and is ready to bake.
