Method

• 1.
  Soak cherries in Marsala for 30 minutes, then drain, reserving 1 tbs liquid.
• 2.
  Combine yeast, 1 tsp brown sugar and 1 1/3 cups (330ml) lukewarm water in a jug. Cover and set aside in a warm place for 10 minutes or until frothy.
• 3.
  Meanwhile, combine the mixed peel and 1 tbs flour in a bowl.
• 4.
  Combine yeast mixture and remaining flour in the bowl of a stand mixer fitted with the dough hook. Knead on low speed until just combined. Add eggs, one at a time, then add remaining sugar.
• 5.
  Add the butter, one piece at a time, kneading well until combined. Knead for a further 8-10 minutes until dough is smooth, soft and slightly sticky. Add peel mixture, cherries, reserved cherry liquid and zest, and knead gently until combined.
• 6.
  Turn out onto a floured work surface and shape into a ball. Place in a greased bowl, cover and set aside in a warm place for 1 hour or until doubled in size.
• 7.
  Stretch dough to a rectangle about 5cm high, fold one short end over to overlap two-thirds of dough, then fold over other end to cover remaining dough.
• 8.
  Shape back into a ball. Return dough to bowl, cover and set aside in a warm place for 30 minutes or until risen slightly. Repeat folding process and return to bowl. Cover and set aside in a warm place for a final 1 hour or until doubled in size.
• 9.
  Grease and line sides of two 6-hole Texas muffin pans with baking paper, leaving 8cm paper rising above pans.
• 10.
  Turn out dough onto a floured work surface and divide into 12 equal pieces. Roll each piece into a ball and place in prepared muffin pans. Set aside uncovered for 20 minutes (this will help create a crusty top).
• 11.
  Preheat the oven to 180ºC. Top each panettone with a little extra butter. Bake for 30-40 minutes until evenly risen and dark golden and a skewer inserted into the centre comes out with a few crumbs attached, but not doughy.
• 12.
  If browning too quickly, cover with baking paper. Serve dusted with icing sugar.