Rich Panettone

¼ cup milk

¼ cup heavy cream

¼ cup dark rum

¼ teaspoon vanilla extract

⅓ cup butter, softened

2 eggs

¼ cup white sugar

¾ teaspoon salt

1 ½ teaspoons lemon zest

3 cups flour

1 tablespoon yeast

½ cup candied fruit

½ cup golden raisins

¼ cup chopped almonds

1 egg white, room temperature

2 tablespoons water

¼ cup white sugar

½ cup sliced almonds

Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.

Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.

Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.