Chocolate Cherry Panettone

Directions

1. In a medium bowl, combine the yeast, cream, warm water, and 1/2 teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
2. Meanwhile, in a large bowl mix together the flour, salt, and remaining 4 tablespoons sugar. 
3. In a medium bowl, whisk together the eggs, butter, and additional sweetener.
4. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. 
5. Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary. Knead the chocolate chips and rehydrated cherries into the dough after initial 5 minutes.
6. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours. 
7. Punch the dough down after it has risen. Transfer the loaf to the panettone mold (or a tall cake pan) and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.
8. Preheat the oven to 375°F. 
9. Brush the loaf lightly with the egg wash. Bake until the loaf is golden brown and has an internal temperature of 190°F; begin checking for doneness at 30 minutes.
10. Remove the loaf from the oven, and cool it on a rack before slicing.

Chocolate Shortbread Cookie Houses (Optional)