Panettone
Step by step recipe:
- 5 min.
Prepare the aromatic mixture
The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin.
Cover with plastic film and leave overnight. - 5 min.
- 25 min.
Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C).
Note: For the best way to knead, see: A few tips for effective kneading at home. - 12 hours
Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume. - 30 min.
Knock back the dough by lifting it and thumping it back down onto the worktop.
Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes. - 5 min.
Second dough mixing
Add 60 g flour and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed. - 10 min.
Knead until fully absorbed (about 10 minutes).
Add 5 g fine (or table) salt and continue kneading until this is mixed in. - 7 min.
Add 60 g caster sugar a little at a time and knead until completely mixed in. - 12 min.
Add 80 g egg yolk two at a time and mix in. - 7 min.
Add 90 g butter and mix in. 
The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).- 5 min.
Add the fruit
Finish by adding the rehydrated 120 g raisins and 120 g candied fruit (mixed citrus peel is best)... 
...and mix well.- 15 min.
Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes. - 5 min.
Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet. - 8 hours
Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould.
Leave to rest for 8 hours. - 3 min.
Cooking and resting
Preheat the oven to 340°F (170°C).
Score the top of the dough in a cross pattern... 
...and slip small knobs of butter into the cross cuts.- 1 hour
Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer. - 5 min.
When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base... - 2 hours
...and hang it upside down from them like this.
Leave to rest in this position for at least 2 hours. 
Your panettone is ready and now you can enjoy a well-deserved treat!
Remarks:
As with any emblematic dish, you will find one or more recipes described as "the real Italian recipe", each claiming to be authentic. I would take my hat off to anyone who could sort the "right" one out from among them. That said, the Italian lady from whom I learned this recipe assured me that, whatever else might be in it, there is no yeast in a panettone, just leaven - always.Source:
Eva and claudioGrade this recipe
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