Panettone

Soak the Raisins in a small bowl with the Rum and a splash of Water for at least 30 minutes (or up to a few hours) so they plump and absorb flavor; drain before adding to the dough.

Activate and refresh the Lievito madre (sourdough starter) by mixing it with a portion of the Strong bread flour and a little lukewarm water (from the Water amount). Cover and let it become bubbly and active for about 1–2 hours.

Make the first dough: in a large bowl or the bowl of a stand mixer combine the active starter with more Strong bread flour, and a portion of the Sugar. Knead until a smooth, tacky dough forms, then incorporate half of the Egg yolks and continue kneading until elastic. Cover and let rest for 30–45 minutes.

Enrich the dough by gradually adding the remaining Egg yolks and the softened Unsalted butter in small pieces, mixing thoroughly between additions so the dough stays cohesive. Once fully incorporated, add the Honey and a pinch of Salt to balance the sweetness.

Add flavor: grate the zest of the Orange and the Lemon into the dough, along with the Vanilla extract. Knead gently just to distribute the aromatics throughout the dough.

Fold in the drained, soaked raisins and the chopped Candied orange peel and Candied citron peel until evenly dispersed—do this by hand if the dough is very soft to avoid overworking it.

Transfer the dough to a lightly greased bowl, cover, and allow a slow bulk rise at room temperature until noticeably puffy (this can take several hours depending on starter activity). For best flavor, a long, cool rise in the refrigerator overnight is ideal.

Shape the dough into a smooth ball and place it into a tall panettone mold (or a high-sided cake pan lined with parchment). Cover and proof until the dough reaches about 3/4–1 inch above the rim of the mold and springs back slowly when touched.

Preheat the oven to 170°C (340°F). Bake the panettone for 45–60 minutes, rotating once if your oven is uneven, until the top is deep golden and an inserted skewer comes out clean or the internal temperature reaches about 95°C (203°F). If the top browns too quickly, cover loosely with foil.

Cool the panettone upside down to preserve the tall dome: insert skewers through the base and suspend it over the edge of a work surface (or prop on bottles) until completely cool. This final step helps prevent the crumb from collapsing and yields the classic airy texture.