• Mix flour, yeast, sugar, eggs, egg yolks, milk, honey and vanilla. • Knead until a smooth dough begins to develop. • Add softened butter gradually while kneading. • Add salt and continue kneading until the dough becomes elastic and passes the windowpane test. • Add orange zest, lemon zest, raisins and candied peel. Mix gently. • Cover and ferment until doubled in size, approximately 2–3 hours depending on dough temperature. • Transfer into a greased panettone mould. • Proof until the dough reaches just below the top of the mould, approximately 2–4 hours. • Score the top with a cross and place a small piece of butter in the centre. • Bake at 170°C for 40–50 minutes, until the centre reaches approximately 92–94°C. • Immediately invert the panettone using skewers through its base. • Hang upside down until completely cool to prevent collapsing. 5. Chef Tips • Use strong bread flour for better gluten development. • Butter should be soft, not melted. • Avoid adding too much flour during kneading. • Proper fermentation is essential for a light texture. • Inverting while hot helps prevent the delicate crumb from collapsing. 6. Best Uses • Christmas bakery displays • Breakfast and brunch • French toast • Bread pudding • Toasted panettone with mascarpone cream 7. Storage • Cool completely before packaging. • Store airtight at room temperature for 3–5 days. • Freeze well-wrapped portions for up to 2 months. Chef note: This is a simplified one-stage panettone recipe. Traditional artisan panettone uses a mature lievito madre (stiff sourdough starter) and a longer two-stage fermentation. - @chefslt