Classic Panettone

Method

1. Prepare the water roux: mix 125 g warm water and 25 g Manitoba flour in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens and reaches 65°C. Let cool completely.
2. In a bowl, combine 100 g warm water, 8 g yeast, and 10 g sugar. Stir in 100 g Manitoba flour. Cover and let rest until doubled in volume.
3. Add orange zest, lemon zest, vanilla bean, 1 tablespoon rum, honey, 440 g Manitoba flour, 60 g icing sugar, 60 g granulated sugar, 5 egg yolks, and 6 g salt. Mix well. Let rest for 10 minutes.
4. Gradually incorporate 140 g soft butter, a little at a time, kneading well until fully absorbed. The dough will be very sticky; do not add more flour. Let rest for 20 minutes.
5. Transfer the dough to a buttered bowl. Cover and let rest at room temperature for 1 hour, then refrigerate for 10 hours.
6. Remove from fridge and let rest at room temperature for 1 hour.
7. Add 100 g soaked and dried raisins and 60 g candied fruits. Knead gently to distribute.
8. Place the dough into a 1 kg panettone mold. Cover and let rise until the dough reaches 1 cm from the edge of the mold.
9. Brush the top with butter. Bake in a static oven preheated to 170°C for about 55 minutes. If the surface browns too quickly, cover loosely with aluminum foil.
10. After baking, pierce the panettone with special panettone skewers or wooden skewers. Invert the panettone and let it cool completely upside down.