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1
Place the water in a medium bowl and sprinkle the yeast over top.
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2
Set aside until the mixture bubbles, about 10 minutes.
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3
Stir in the flour, cover tightly with plastic wrap, and set aside until doubled in size, about 30 minutes.
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4
Place the water in the bowl of a stand mixer fitted with a paddle attachment and sprinkle the yeast on top.
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5
Set aside until the mixture bubbles, about 10 minutes.
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6
Add the sponge, eggs, flour, and sugar and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes.
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7
Increase the speed to medium, add the butter 1 piece at a timeletting each piece incorporate before adding the nextand mix until the dough forms a sticky ball on the paddle, about 4 minutes total.
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8
Stop the mixer, scrape down the paddle with a rubber spatula, and cover the bowl tightly with plastic wrap.
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9
Let the dough rest in a warm place until doubled in size, about 1 hour.
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10
Wash and dry the paddle attachment and fit it back onto the mixer.
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11
Fit the bowl with the first dough onto the stand mixer.
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12
Add the eggs, yolks, sugar, honey, vanilla, and salt and mix on low speed until combined, about 1 minute.
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13
Increase the speed to medium high, add the butter pieces, and mix until smooth, about 2 to 4 minutes.
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14
Decrease the speed to low, gradually add the flour, and mix until smooth, about 2 minutes.
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15
Stop the mixer and, using a rubber spatula or rubber bowl scraper, scrape down the sides of the bowl and the paddle.
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16
Remove the paddle attachment and attach the dough hook.
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17
Mix on medium speed for 10 minutes.
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18
(The dough will be very soft.)
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19
Coat a large bowl with a thin layer of vegetable oil and scrape the dough into it.
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20
Tightly cover the bowl with plastic wrap and let the dough rise in the refrigerator for at least 12 hours and up to 24 hours.
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21
Remove the dough from the refrigerator and transfer it to a work surface.
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22
Using a sharp knife or pastry scraper, divide the dough into 2 equal pieces and form each into a ball.
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23
Cover with plastic wrap and let sit at room temperature for 1 1/2 hours.
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24
Meanwhile, prepare the molds and filling.
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25
Generously coat 2 (6-by-4-inch) panettone molds with butter.
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26
Place the molds on a baking sheet and set them aside.
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27
Place the raisins in a medium bowl, cover them with water, and let them soak for 30 minutes.
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28
Drain the raisins, wipe the bowl dry, pat the raisins dry, and return them to the bowl.
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29
Add the candied zest, lemon zest, orange zest, and 3 tablespoons of the flour and toss to evenly coat; set aside.
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30
When the dough balls are ready, place the remaining 3/4 cup of flour in a small bowl to use while finishing and shaping the dough (you may not use all of the flour).
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31
Generously dust the work surface with flour, place the dough balls on it, and dust the tops with more flour.
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32
Using floured hands, pat each ball into an oval measuring 13 1/2 by 12 inches (about 1/4 inch thick), flouring the dough as needed.
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33
Evenly sprinkle a quarter of the fruit mixture over each oval and gently press it into the dough.
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34
Starting at a shorter end, roll each oval into a log.
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35
Using floured hands and flouring the dough as needed, pat each log into an oval measuring 16 by 7 inches (about 1/2 inch thick).
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36
Divide the remaining fruit mixture in half.
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37
Evenly sprinkle half over 1 oval and the remaining half over the other oval and gently press the fruit into the dough.
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38
Starting at a shorter end, roll each oval into a log and arrange them seam-side down.
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39
Tuck the ends of each log under itself and shape each into a ball, pushing any fruit pieces back in that fall out.
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40
Using a sharp knife or razor blade, cut a shallow 4-inch X into the top of each ball and place them in the prepared molds.
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41
Cover the molds with plastic wrap and let the panettone rise on the baking sheet in a warm place until increased in size by half, about 2 hours.
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42
Meanwhile, heat the oven to 400 degrees F and arrange a rack in the bottom third.
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43
Using the sharp knife or razor blade, retrace the X in each loaf.
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44
Cut the tablespoon of butter in half and tuck 1 portion into the center of each X.
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45
Place the baking sheet with the panettone in the oven and bake for 10 minutes.
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46
Reduce the oven temperature to 375 degrees F and bake for 10 minutes more.
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47
Reduce the heat to 350 degrees F and bake until the tops of the panettone are golden brown and a wooden skewer inserted into the center comes out clean, about 35 to 40 minutes more.
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48
Meanwhile, twist 2 clean, dry kitchen towels into ropes and arrange them in a small circle.
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49
Repeat with 2 more towels.
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50
Remove each panettone from the oven and arrange it on its side cradled in a towel circle.
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51
(If you cool the panettone upright, theyll collapse.)
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52
Let them cool completely before slicing, at least 1 1/2 hours.
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53
Remove the panettone from the molds, slice with a serrated knife, and serve.
