How to cook
All the products, which you intend to use to make the panettone should be very fresh in order to get a truly good one. They must be at room temperature. Dissolve the yeast with a little of the warm milk, a little sugar and flour to get a thick paste.
The yeast must almost immediately begin to bubble, which means that it is good and fresh. Beat the eggs (without the 2 yolks), sugar and remaining warm milk. Add all the other products, excluding the butter, and start kneading. Knead, then smash the dough on the counter, add oil and flour, knead, hit it and repeat until you get at least 100 strikes on the counter.
Cover the dough with a towel in a container and allow it to rise for 1 night. The marmalade must be very thick. Optionally, you can also add pieces of Turkish delight. This dose is enough to prepare 2 large loaves, or more smaller ones. Make them in the shape of a braid, twisting 3 oblong pieces together, between which you put marmalade, Turkish delight and crushed walnuts.
You could shape round ones the same way. The finished panettones are allowed to rise again. Finally, smear them with a brush with the beaten egg yolks with a little milk, oil or cream. Optionally, sprinkle with brown or crystallized sugar on top.
Put to bake at 374°F (190 °C) until ready. In the oven, you can place a glass of water to moisten the air. If the panettone starts to burn on top, cover it with aluminum foil and bake until finished.