There is nothing nicer than home made panettone and it is well worth the effort.Panettone is one of the things that I make every December and this year I have slightly amended my recipe, omitting rum and including some orange flower water.
There is nothing nicer than the smell of freshly baked panettone and as French boyfriend was devouring his panettone fresh from the oven, he said that it is a shame I only make it at Christmas.

Mini Panettone
INGREDIENTS3/4 cup (180 ml) milk3 egg yolks2 eggs1 orange, the finely grated zest only1 lemon, the finely grated zest only2 tsp (10 ml) vanilla extract3 1/4 cups (490 g) unbleached all-purpose flour1/2 cup (105 g) sugar1 tbsp instant dry yeast1 tsp salt1/2 cup (115 g) unsalted butter, softened1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, cherries)1 Tablespoon Fleur d'oranger (orange flower water) **
PREPARATIONIn a bowl, whisk together the milk, egg yolks, eggs, zests, fleur d'oranger and vanilla.In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.In another bowl, soak the dried fruit in the hot water*, stirring several times, while the dough is rising (at least 1 hour).Fold the fruit mixture into the dough unt...