Method

Day 1, first dough: mix flour, sourdough starter, sugar, yolks and milk. Develop gluten (15 min in stand mixer on medium). Add soft butter in 4 additions over 20 minutes. The dough will be very glossy and elastic — it should window-pane. Ferment 12 hours at 26°C until tripled.
About 5 min
Day 2, second dough: add remaining flour, egg yolks, honey, vanilla, orange zest, salt to the first dough. Develop fully (20 min). Add butter gradually. Fold in raisins and citrus peel.
About 11 min
Shape into a tight round. Place into a paper panettone mould (1kg size). Prove at 28°C for 6–8 hours until the dome rises 2 cm above the mould rim.
About 11 min
Score a cross on top. Place a small cube of butter in the centre of the cross.
About 11 min
Bake at 175°C/350°F for 45–50 minutes until deeply golden and the internal temperature reaches 94°C/201°F.
About 11 min
Immediately skewer the bottom of the panettone with two metal skewers or knitting needles. Hang upside down between two pots or chairs to cool overnight. This prevents the delicate dome from collapsing under its own weight. Do not skip this step.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs