• Prepare the Zest: Use a fine grater or microplane to zest the orange and lemon, ensuring you only take the coloured part of the skin and avoid the bitter white pith.
• Add the zest directly to the measured sugar in your recipe. Use your fingers to rub the zest into the sugar until it’s well combined. This releases the citrus oils and infuses the sugar with a bright, aromatic flavour.
• Soak the dry fruits in the orange juice for one hour.
• Beat the eggs with vanilla extract and keep it aside.

Prepare the Starter

• In a bowl, combine the warm milk, yeast, and flour for the starter.
• Mix well, cover with plastic wrap, and let it sit for 30 minutes until bubbly.

Make the Dough

• In a large mixing bowl, combine the flour, sugar, and salt, prepared starter, eggs with vanilla extract.
• Note: Add 300 grams of flour to your mixing bowl as the base. This will be the starting point for your dough.
• As you mix your dough, the amount of flour required may vary. Add the remaining flour 1 tablespoon at a time, incorporating it fully before adding more. Continue until the dough reaches the desired consistency. The dough should be slightly tacky but not overly sticky.
• Knead for about 8–10 minutes until the dough is smooth and elastic (or 5–6 minutes in a stand mixer with a dough hook).
• Add the softened butter and knead until incorporated.
• Mix in the drained, soaked dry fruits and combine until evenly distributed.
• Avoid over-kneading the dough after adding the dry fruits, as it can break the fruits and affect the texture of the bread.
• Cover and let the dough rise in a warm place for 2 hours or until doubled in size.

Shape and Second Rise

• Transfer the dough to a floured surface.
• The dough will be sticky, use a scraper to handle it.
• Cut the dough into two portions, ensuring each weighs as close to 585 grams as possible.
• Shape each portion into a smooth ball. This helps it rise evenly in the mould.
• Place each dough ball into a 13cm diameter and 9.5cm tall panettone mould.
• Cover and let the dough rise in the moulds until it reaches about 1–2 cm below the top edge of the mould. This ensures a nice dome shape after baking.

Bake the Panettone

• Preheat the oven to 170°C.
• In a small bowl, whisk together one egg with a splash of milk or water for a glossy finish.
• Using a pastry brush, gently brush the egg evenly over the surface of the panettone. Be careful not to deflate the dough.
• Take a sharp knife or a razor blade and make a shallow cross-shaped incision on the top of the panettone. This allows it to expand evenly while baking.
• Optional Butter Touch: For a traditional look, place a small piece of butter in the centre of the cross before baking. This adds flavour and keeps the top moist.
• Bake for 45–50 minutes, until golden brown and a skewer comes out clean. If the top browns too quickly, cover loosely with foil.
• The internal temperature of baked panettone should reach around 93 - 95°C when it is fully cooked. At this temperature, the bread should be moist and fully cooked without being too dry.

Steps to Cool Panettone Upside Down

• Use a panettone mould that has a sturdy base.
• Ensure you have skewers or long wooden sticks ready.

Insert Skewers

• As soon as you remove the panettone from the oven, carefully insert two long skewers through the base of the paper mould. Position them horizontally, ensuring they come out evenly on both sides.

Set Up a Cooling Station

• Place two tall objects, like large cans or boxes, on your counter.
• Rest the skewers on these supports so that the panettone hangs upside down in the air.

Let It Cool Completely

• Leave the panettone to cool upside down for at least 6-8 hours or overnight. This ensures the structure is set properly.
• Be gentle when handling the hot panettone to avoid damaging its delicate structure.
• Ensure your skewers are long enough to balance the weight and prevent tipping.

Serve

• Let the panettone cool completely before slicing.
• Store in an airtight container to keep it soft for a few days.