How to make
Mix the yeast with 1 teaspoon sugar, a pinch of salt, some milk and flour to form a thick paste. Beat the eggs with the sugar, milk and oil. Allow the yeast to double in size and add it to the egg mixture.
Start adding a little flour at a time - first with the mixing spoon, and when it becomes denser, use a spoon to help you or knead with your hands. Smear the dough lightly with oil and place it in a large bowl, wrap it with foil and a towel and let stand for an hour to rise.
Then knead again and divide it into balls the size of an orange. Flour the counter and start to roll them out to a thickness of about 1/4. Cut them radially into 8 or 16 parts, depending on the desired size of the rolls. At the wide end, put the marmalade, or Turkish delight, and roll them up toward the other end.
Arrange the ready panettone buns on a tray covered with baking paper or a greased tray. There needs to be 1″ (2.5 cm) distance between the buns. Smear them with the beaten egg yolk with milk and sprinkle with sugar if desired. Put them to bake at 390°F (200 °C) until browned.
