PREFERMENT
For this we put the yeast in the container. This time I'm going to use dry yeast. You can also use fresh yeast. For this we put the yeast in the container. This time I'm going to use dry yeast. You can also use fresh yeast. We add the warm water. And we stir. We sift the flour. And we stir very well. We leave the preferment to rest to activate, about 30 - 60 minutes.

MASS 1
In a bowl we put the soft butter, without salt.
We add the sugar. And with the help of a wooden spoon, beat the butter with sugar for a couple of minutes. You can also use the mixer. We add the eggs. And we beat the eggs with the butter.

We cover the container and let the dough rise by tripling - by four times its size. You can let it rise at room temperature for 3 to 5 hours, or you can store it in the fridge for 10 to 12 hours.

You can make it at night and keep it in the fridge until the morning of the next day. And that's what I'm going to do. So that the raisins that we are going to put in the panettone do not steal the moisture from the crumb, we are going to hydrate them a little.

MASS 2
Cut the frosted orange into small squares. My orange is homemade, I made it on my own. Here I show how to do it. We make the zest of the citrus fruits. I am going to add the zest of a lime or green lemon and an orange to my panettone. You can use only the orange zest or the lemon and orange zest... put the zest of the citrus that you like the most.

In 6th speed we beat all of them for 1 minute. We add the first mass. In 5th speed we beat until the mixture is uniform. Couple of minutes. Now we remove the whisk rod

In the bowl of the mixer we put the soft butter, without salt.
We add the sugar. In 6th speed, beat the butter with sugar for 3 minutes. We add the egg and the yolks. In 5th or 6th speed, beat the mixture for another 3 minutes. We add the vanilla seeds or vanilla essence. We add the zest of the citrus fruits. And we add the honey.

We sift the flour. We add the salt. We put the dough hook.

In 2nd speed we knead 10 minutes. Let the dough rest for 5 minutes. In 3rd speed we knead 10 minutes. We let the dough rest for another 5 minutes. In 2nd or 3rd speed we knead the dough for another 10 minutes. We add the candied orange. And the hydrated raisins. In 2nd speed we integrate the fruit into the dough for 5 minutes. We spread the bowl with a small amount of oil. We put the dough inside. We dip our hands in water and fold the dough into an envelope.

We close the container and let the dough rise doubling its size. Folks, my bowl underneath has a gel that microwaves and helps the dough rise faster.When the dough has risen the lid begins to bulge. It's that.
My dough took 2 hours and 20 minutes to rise. Depending on the temperature you have at home, yours may take longer to rise or less.

We spread the table with oil. We dump the dough on the table. We divide the dough into 2 pieces of the same weight. We form the dough into a ball. And we put it in the mold. To make the panettones easy to transport later, we place them directly on the oven rack. And we let them rise doubling their size or to the edge of the mold. I'm going to cover them with a plastic bag so they don't dry out on the outside.

With the help of a razor blade or a very sharp knife, we make cross-shaped cuts in the panettones. We wet our fingers in the water and separate the tips of the cut a little. In the center of each panettone we put a pie

After 1 hour we remove the plastic. 20 minutes before the end of the rising we turn the oven to 170ºC with heat only from below. At 24ºC my panettones have taken 2 hours and 20 minutes to rise. But you already know that at higher temperatures they will rise earlier and vice versa.

After 5 minutes we put the heat from above and below and bake 30 - 35 minutes more or until they are as you like. Now that they have taken color I am going to turn them 180º so that they brown equally. We take 2 skewers and pierce the panettones. And we hang them.

I have hung them between two chairs because it is the only place where I have to hang them. And we let them cool down in this position for about 5 - 6 hours. We cool them upside down because the panettone dough is very delicate, like a soufflé, and if not, we hang them upside down.

And done!! Now enjoy your panetonnes!!!