We started a tradition when my son discovered Panettone as a teenager and make one or two for Christmas every year together. I like the leftover Panettone dipped in egg and milk and fried like French toast for breakfast. Yum!
Butter and flour an 8-inch round deep cake pan or Panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.
2Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well.
Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.
3Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.
4If you don't have a Panettone mold paper molds are available a Sur La Table on line for $1.00 each. I use them as I can't convince myself to buy a pan that I may only use once or twice a year.