Mini Christmas Panettone

Line a standard-size cupcake pan with parchment paper. Cut the parchment paper to measure 1 inch above the sides of the pan to form a collar. Set aside.

In a small bowl, sprinkle the yeast over the lukewarm water. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the butter, 4 of the eggs, the sugar, and the zest. Mix until well blended. Gradually add 4 cups of the flour and the salt. Stir in the cranberries and almonds.

Turn the dough out onto a generously floured surface. Knead the dough, adding the remaining 1 to 1 1/2 cups flour as needed to make a soft, but not sticky dough.

Place the dough into a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, 1 to 1 1/2 hours. (I use the top of the stove for this when the oven is on.)

Turn the dough out onto a lightly floured surface. Knead into 12 smooth balls.

Place the dough balls into the lined cupcake pan. Cover with plastic wrap and let rise in the pan until doubled in bulk, 25 to 35 minutes.

Preheat the oven to 400°F.

Using a sharp knife or scissors, cut a cross on top of each panettone.

. In a small bowl, beat the remaining 1 egg. Brush the tops of the panettone with the beaten egg. Bake the panettone for 25 to 30 minutes. or until golden brown and firm.

. Cool the panettone in the pan.

. Remove from the pan and remove and discard the parchment paper liners.