Panettone Milanese

Make the orange paste.

First dough: mix room temperature water with chilled egg yolks; combine strong flour and sugar in a mixing bowl.

Pour in the liquid slowly, then add lievito madre refreshed twice.

Mix on low speed a full 20 minutes, scraping the bowl and dough hook periodically, until the dough gathers into a smooth, elastic ball at about 23C.

Add pliable, unmelted butter and mix on low 15 minutes until fully incorporated and the windowpane test passes.

Bulk ferment 12 to 14 hours at 26 to 28C until tripled in volume.

Second dough: put the fermented first dough in the mixer bowl with the new bread flour and mix on low 4 minutes.

Add sugar and vanilla, then the orange paste and honey mixture; mix another 4 minutes.

Add the salt and the chilled egg yolks gradually; just before the last yolks are absorbed, start adding the room temperature butter gradually, then mix 15 minutes on low until smooth, elastic and pulling cleanly from the bowl.

Add diced candied orange and citron peel and rum-marinated raisins; mix 2 minutes.

Rest 1 hour at 26 to 28C, then divide into 1 kilo (2.2 pound) portions.

Shape each portion gently into a round without degassing; after 30 minutes rest, reshape and place in a panettone paper mold.

Proof at 26 to 28C about 4 hours until the dome nearly reaches the mold's edges, then rest 1 hour at room temperature so a skin forms for scoring.

Bake at 330F / 160C for about an hour, until the internal temperature reaches 203F / 95C.

Insert stainless steel skewers at the base of the hot panettone and hang upside down 12 hours so it does not deflate.