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1
Combine half of the yeast (2 1/2 teaspoons of the active dry yeast or 18 grams if using fresh yeast) with 1/3 cup warm water and 1/2 cup (70 grams) flour in a small bowl. Combine until it comes together into a soft ball of dough. Place back in the bowl, cover with plastic and let rise in a warm place, 20 to 30 minutes.
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2
In a separate bowl, combine the rest of the yeast and 3 tablespoons water. Add the first ball of dough to this mixture and beat together in a mixer or with hands until well combined. Add 2 eggs, 1 1/4 cups (180 grams) flour, and 1/4 cup (50 grams) sugar to combine using a mixer or beating it in with a wooden spoon. Combine 1/4 cup (55 grams) butter until well incorporated. Shape into a ball and cover the dough with plastic wrap and let rise until doubled, at least 1 hour.
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3
Add to the dough the rest of the eggs, the two yolks, the rest of the sugar, honey, and vanilla essence. Mix well using in a mixer with the paddle attachment or beat with a wooden spoon by hand. Add the butter and continue stirring until smooth. Add flour and combine until smooth and thick, a bit like soft cookie dough. Transfer the dough to a well-floured surface and knead until the dough holds its shape -- you may need to add up to 3/4 cup flour to the dough to get this consistency.
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4
Place the dough in a lightly greased bowl, cover tightly with plastic, let rise till tripled, 2 1/2 to 4 hours in a warm place or overnight in a cool place such as the fridge (if doing this, the next day you will need to bring the dough back to room temperature by leaving it out of the fridge for about an hour before continuing).
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5
Meanwhile, prepare four 28-ounce (800 gram) food cans by greasing well with butter and lining with baking paper circles on the bottom (trace the bottoms of the cans on the baking paper and cut out) and baking paper on sides.
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6
30 minutes before the end of the first rise, soak the dates and figs (or other dried fruit, if using) in warm water for 10 to 15 minutes. Drain. In a separate bowl, combine all the filling ingredients. Stir through 2 tablespoons flour to coat the filling lightly. Add filling to the dough and knead it through the mixture lightly until evenly distributed.
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7
Divide dough into four even pieces (weigh them if you want to be precise). Shape into balls and, seam side-down, slip into the greased and lined cans.
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8
Lightly score an 'X' in the top of each loaf. Cover the cans with a tea towel and let rise in warm place until doubled, about 2 hours.
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9
Heat oven to 400u00b0 F (200u00b0 C), place panettoni in the oven, and immediately reduce heat to 350u00b0 F (180u00b0 C). Bake 30 minutes or until the tops are risen, well browned, and a skewer inserted inside comes out clean.
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10
Remove from oven and let cool in cans for 30 minutes, then carefully remove the panettoni and place them on a rack padded with a few tea towels and lay them on their sides to cool. Once cool, store in an airtight container or wrapped well in plastic. They keep very well for a week or more, but if you ask me is best eaten on the first day.
