Overview of day 1: prepare aromatic mixture (will sit for 24 hours until day 2), soak raisins (soaks for 1.5 hours), refresh levain/starter 3 times throughout morning and afternoon (example, 8AM, noon, and 3PM), and then make first dough in evening (45 mins to 1 hour active time)

To begin, mix ingredients for aromatic blend in a small bowl, cover and let sit for 24 hours

Rehydrate raisons by soaking them in bowl of hot water for 30 minutes, rinse well and then soak again in warm water for 1 hours. Drain, squeeze out all water, and then place on cloth lined baking sheet and cover with clean dry cloth, and let sit overnight. Make sure to re-weigh raisins once hydrated because you will need less as they will weight more.

Ensure that your levain (liquid or stiff) has been refreshed enough times so that it is very active (suggestion is at least 3 refreshers the day that you are making first dough) (eg, refresh at 8AM, noon, 3PM, and then use some to make first dough at 7PM)

When ready to mix the first dough, add the levain to the bowl of a standing mixer, along with flour and water.

Mix for 10 to 15 minutes, then add sugar and then softened butter in several pieces.

Only after butter is completely blended, add the egg yolks in several stages.

Ensure that the dough temperature stays under 26 degrees C (78F). If it goes higher, place dough in freezer for 10 minutes (remember this for second dough too)

Mix for 25 minutes until you get a silky smooth elastic dough. Test dough for windowpaning.

Overview: Make dough two (45 mins), form loaves/rest dough (1 hour), let loaves rise (6 to 9 hours), and bake (35 mins to 1 hour, depending on liner size, see note)

To begin, consider placing dough/bowl/hook in refrigerator while measuring ingredients for dough two

Slowly incorporate sugar

Afterwards, add half the egg yolks, salt, and aromatic blend.

Knead until smooth and homogenous

Add 70 grams of the softened butter, mix well, and then the rest of the yolks.

Knead until smooth and then add the remaining butter, the raisins, and the candied fruit.

Remove from machine and let stand in covered bowl for 30 minutes

Remove dough from bowl and let sit uncovered on counter for 15 minutes

Divide dough and form into balls sized according to size of the containers/pans/liners you are using (see notes)

In the meantime, before baking, pre-heat the oven to 165 C (330 F) and allow panettone to form skin by uncovering for 15 to 20 minutes prior to baking

Cut a cross on top of panettone prior to baking and add a chunk of butter to the center (see photo collage) If you want shiny loaves, consider brushing top with egg wash

Center should read 94 C (201 F) when done (takes about 50 to 55 minutes for 1 kg dough; see note for baking according to size)

After completely baked, place the loaves in plastic/cellophane bags. Before wrapping in plastic, you must wait 10 to 12 hours for loaves to completely cool. (to reduce risk of mold, consider spraying inside of bags with pure food grade alcohol and dry out completely before using)