Christmas Pannetone

Ingredients

• 0.3 oz active yeast dry
• 0.7 cup apricots dried diced
• 0.3 cup bourbon 
• 12 servings mascarpone cream 
• 0.7 cup currants 
• 4 large eggs lightly beaten
• 1 cup flour all-purpose
• 3 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.5 cup warm milk (100° to 110°)
• 3 tablespoons orange rind grated
• 0.7 cup raisins 
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted softened
• 2 tablespoons butter unsalted melted
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• plastic wrap
• hand mixer
• aluminum foil
• springform pan

Directions

1. Combine currants, apricots, raisins, and bourbon in a small bowl.
2. Let stand 1 hour or up to 4 hours.
3. Combine yeast and milk in a medium bowl; whisk until smooth. Stir in 1 cup flour until well blended; cover and let rise 30 minutes.
4. Combine 1/2 cup butter, sugar, and salt in a bowl; beat at medium speed with an electric mixer 3 to 5 minutes or until light and fluffy.
5. Add orange rind and vanilla; beat 2 minutes.
6. Add 3 cups flour alternately with eggs, beginning and ending with flour. Stir in yeast mixture. Turn out dough onto a floured surface, and knead until smooth while gradually folding in fruit mixture (8 to 10 minutes).
7. Place dough in a buttered bowl, turning to butter the top. Cover with plastic wrap, and let rise in warm place (85), free from drafts, 1 1/2 hours or until doubled in bulk.
8. Butter a 10" springform pan.
9. Place dough in pan, pressing to evenly fill pan. Cover with plastic wrap, and let rise 1 hour, or until dough reaches top of pan.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean, shielding with foil after 30 minutes to prevent excessive browning.
11. Remove from oven, and brush with 2 tablespoons melted butter. Cool in pan on a wire rack 5 minutes.
12. Remove sides of pan, and allow bread to cool. Dust with powdered sugar, if desired.
13. Serve with Mascarpone Cream.