Panettone with a yeasted starter

Starter: combine water and yeast, then add flour and salt. Mix 3 minutes on low and 5 minutes on medium.

Form a ball, cover and rise at room temperature until very puffy, about 3 hours.

Punch down and refrigerate overnight, at least 10 hours.

Take the starter out and let it sit on the counter 2 hours before making the dough.

Five minutes before mixing, mix yeast and warm milk.

Mix the dry ingredients: flour, salt, sugar and vanilla. Add the activated yeast, chilled egg yolks and milk; mix on low 3 minutes until homogenized.

Add the starter and mix 5 minutes on low, scraping down the bowl as often as needed to stop the dough overheating.

Mix 10 minutes on medium.

Add the softened butter and mix on low 10 minutes, until completely smooth and no longer sticking.

Add the marinated fruit mixture. Cover the bowl with a wet kitchen towel and rise 3 hours, until tripled.

Deflate without extra flour and divide into three 800 g (1.7 lb) panettone or 30 individual cakes. Shape into balls and place in greased paper molds.

Proof about two hours.

Optionally brush with egg wash for a glossy finish; bake at 350F / 180C about 35 minutes.