Ingredients

1. With an electric mixer and dough hook, prepare the sponge by mixing flour, yeast and cold water on low speed for 3 minutes. The sponge should be firm, dry and cool (24°C) to the touch. Ferment the sponge for 4-5 hours in an airtight container at about 27°C.
2. When the sponge is ready, prepare the dough. Place the remaining dry ingredients into the mixer with eggs, sugar syrup and flavouring. Immediately cut the sponge into a few pieces and add to the above mixture over 2 minutes on low speed.
3. Increase speed to medium and mix for 2 minutes. Add butter and mix for another 7-10 minutes until dough is fully developed. Mix in raisins and glazed cherries on low speed for 1 minute until well blended.
4. Round up the dough and leave for 10 minutes. Divide the dough into 120g pieces and mould into balls. Leave to rest for another 10 minutes. Round up the dough pieces again and piece in special panettone paper cups about 5cm deep and 5cm wide.
5. Prove the dough for 1 hour in a warm place. Brush with beaten egg and cut a cross on the surface with scissors and sprinkle sugar. Bake in a preheated oven at 190°C for 20-25 minutes.

Ingredients

1. With an electric mixer and dough hook, prepare the sponge by mixing the three ingredients on low speed for 3 minutes. The sponge should be firm, dry and cool (24°C) to the touch. Leave the sponge for 4-5 hours in an airtight container at about 27°C.
2. When the sponge is ready, prepare the dough. Place the remaining dry ingredients into the mixer and add egg, egg yolk and water. Mix on low speed. Immediately cut sponge into a few pieces and add to the mixture over 1 minute.
3. Increase speed to medium and mix for 2 minutes. Add butter and mix for 2 minutes. Add butter and mix for another 7-10 minutes until dough is fully developed. Round up the dough and rest it for 10 minutes. Divide the dough into 55g pieces and round up again.
4. After another 10 minutes, flatten dough with the palm of your hand and wrap a piece of firm butter (10g) inside.
5. Prove dough for 45 minutes in a warm place until the dough is almost double in size. Pipe the Mexico bun topping (see recipe) in a continuous concentric circle, starting from the centre, over the top of the bun until the surface is fully covered. Sprinkle chocolate chips over it.
6. Bake in a preheated oven at 220°C for 12-15 minutes until the buns turn slightly brown.

Ingredients

1. With a paddle, blend butter and sugar on medium speed for 3 minutes until fluffy. Add egg slowly and continue mixing on medium speed for another 3 minutes. Fold in flour and vanilla flavouring on low speed until well blended.
2. Leave the batter in the refrigerator until the buns are fully proved. Pipe approximately 45g of topping over the each proved bun.

Ingredients

1. With an electric mixer and dough hook at low speed, blend the dry ingredients together for 1 minute. Add egg and water and mix on low speed for another minute. Put in shortening and mix on medium speed for 12-15 minutes until the dough is fully developed.
2. Transfer the dough onto a flour-dusted work surface and round up the dough with both hands. Place the dough into an airtight container and let it rise in a warm place for 1 hour until the dough doubles in size.
3. Divide the dough into 3 pieces, each weighing 300g. Round up and rest the dough pieces for 15 minutes. Press down and roll the dough out with a rolling pin. Gently with the tips of your fingers, mould tightly by bringing the dough form the edges to the centre. This will create an oval shaped dough with the ends tapering, resembling a lemon.
4. Prove the dough for 1 hour in a warm, draught-free room until the dough doubles in size. Make 2 cuts on the surface to allow full expansion during baking.
5. Preheat the oven to 230°C. Bake with a tray of water to generate steam for 10-12 minutes. Open the door of the oven to release the steam and remove any water remaining. Continue to bake for another 10 minutes until the bread is golden brown. Cool on a wire rack.