Braided Panettone

Ingredients

• 1 package active yeast dry
• 0.3 cup almonds sliced
• 0.3 lb butter 
• 2 large egg yolks 
• 2 large eggs 
• 2.5 cups flour all-purpose
• 0.3 cup golden raisins 
• 1 tablespoon lemon zest grated
• 2 tablespoons orange peel grated
• 0.5 teaspoon salt 
• 3 tablespoons sugar 
• 1.5 teaspoons vanilla 
• 0.3 cup water 

Equipment

• oven
• plastic wrap

Directions

1. Process ingredients on dough cycle, according to manufacturer's directions.
2. Add raisins and almonds when fruit and nut signal sounds (or 5 minutes before end of last kneading).
3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces.
4. Roll each piece to form a rope about 12 inches long.
5. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes.
6. Remove plastic wrap.
7. Beat 1 large egg yolk to blend with 1 tablespoon water.
8. Brush braid with egg mixture.
9. Bake braid in a 350 oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing.
10. Serve hot, warm, or cool.