Soak raisins in rum (soaks for 1.5 hours at least or overnight for best results), refresh pasta madre 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

When you are ready to mix the first dough, add the stiff starter 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 Window pane.

Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.

Overview: Make the second dough (45 mins), form loaves/rest dough (1 hour), let loaves rise (4 to 6 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.

When ready to proceed, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes.

Slowly incorporate sugar.

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

Knead until smooth and homogenous.

Add 75 grams of the softened butter, mix well, and then the rest of the yolks.

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)

Allow loaves to rise in liners placed on a baking sheet, covered by plastic wrap at a temp of 28 to 30 C (82 F to 86F) for 4 to 6 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.

You need to take the cover of the dough for the last two hours of dough rising as it will create a thin film on the top.

The dough should rise within 1 inch of the top of mold. If it rises more than that, you risk getting a mushroom shaped panettone, which is not considered ideal.

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! Top with pearl sugar.

Bake loaves.

Center should read 94° C (201 °F) when done (takes about 50-60 minutes for 1 kg dough; see note for baking according to size)

Invert and cooling of loaves

To cool, immediately invert loaves by inserting wooden skewers across bottom and hang upside down on top of deep pot (NOTE: you should use very pointy skewers, or it may be difficult to pierce the panettone liners

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)

Panettone is best eaten at least 5 days after baking as the flavors continue to develop after baked.