Panettone (simplified home version).

Soak raisins in warm water 30 minutes; drain, pat dry, and mix with candied orange and 1 tbsp flour to coat.

• Soaking plumps the raisins so they don't steal water from the dough.
• Pat them properly dry. Wet fruit will leak.
• The flour coating stops the fruit from sinking during proof.

Warm milk to 30°C; whisk in yeast and honey and let sit 10 minutes until foamy.

• 30°C only. Hotter and you'll kill the yeast.
• Honey gives a head start and a subtle background flavour.
• Foam on the surface = yeast is alive and ready.

Combine flour, sugar, salt, zest, and vanilla. Add yeast-milk and yolks; mix until a rough dough forms.

• Whisk dries together first, then add wets.
• Mix until a rough, sticky dough forms, no need to knead yet.
• The dough will be very yellow from the yolks.

Knead until the dough is smooth, elastic, and evenly mixed.

• Knead until strong, then add soft butter a tablespoon at a time.
• Each addition should fully incorporate before the next.
• Finish when the dough is silky and pulls away from the bowl.

Fold in the coated fruit by hand until evenly distributed.

• Do this by hand. A mixer will shred the fruit.
• Flatten the dough, scatter fruit, fold and press in.
• Aim for even distribution, not perfection.

Proof until the dough is visibly risen, relaxed, and ready for shaping.

• Panettone prefers a warm proof (26-28°C).
• Cover and leave until tripled, this can take 4-6 hours.
• Warm oven with light on, or a proofing box, works well.

Shape into a tight ball and place in a 750g panettone paper mold.

• Degas gently, then fold into a tight ball.
• Drop seam-side down into the paper mold.
• Don't oil the mold. The paper grips the dough as it climbs.

Final proof 4-6 hours at 26-28°C until the dough crowns 1cm above the mold rim.

• Keep the temperature stable. Panettone hates drafts.
• Ready when the dough is 1cm above the top of the mold.
• Patience pays off: underproofed panettone will collapse in the oven.

Score a cross on top with a razor; place a knob of butter in the centre.

• A single decisive cross, not deep cuts.
• The butter knob melts into the scored opening while baking.
• This is called the scarpatura, the signature panettone opening.

Bake at 170°C for 50 min until the internal temperature reaches 94°C. Tent with foil after 20 min if browning too fast.

• Bake on the lowest rack so the top doesn't scorch.
• A probe thermometer in the middle is the only real done test.
• Expect dramatic oven spring. That's what the scoring is for.

Immediately skewer across the base and hang upside down to cool. This prevents collapse. Cool at least 2 hours.

• Pierce two long skewers through the base just after the oven.
• Suspend upside down between two chairs or sturdy glasses.
• Gravity stops the tall, soft crumb from collapsing under its own weight.