1.5 kg all-purpose flour, sifted

20 g dry yeast

250 ml lukewarm water

7 tbsp melted butter, plus extra for brushing

200 g white sugar

3 tbsp honey

1 tsp salt

4 egg yolks, at room temperature

1 whole egg

½ cup candied citron peel, finely diced

½ cup seedless raisins

½ cup pine nuts

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Combine yeast with 1 cup of water and 1 cup of flour in a bowl, mixing until smooth. Knead for 10 minutes, form into a ball, and let rise covered for 1 hour.
Add 1 cup flour and ½ cup lukewarm water to the dough. Knead until smooth and let rise again for 2 hours.
Repeat by adding 1½ cups flour and ½ cup water, knead for 10 minutes, then let rise 2 more hours until airy.
Mix melted butter and salt in a large bowl. Add egg yolks and the risen dough, mixing until smooth.
In another bowl, combine sugar, honey, and 3 tbsp lukewarm water. Add this to the dough, then knead with half of the remaining flour for 2–3 minutes. Add the rest and knead 20–25 minutes until elastic.
Incorporate raisins, pine nuts, and candied citron peel. Knead gently to distribute evenly, then divide the dough in half and shape into two balls.
Place dough balls into two buttered, wax-paper-lined tall baking pans. Cover and let rise in a warm place for about 6 hours, until doubled in size.
Preheat oven to 180°C (350°F). Score a cross on each loaf and bake for 10 minutes. Open the cross slightly, drizzle with melted butter, and continue baking 20–25 minutes more. Reduce heat to 160°C (320°F) and bake another 40 minutes, until golden and a skewer inserted in the center comes out clean.
Cool completely on a wire rack before slicing and serving.

Soak raisins in warm water or orange juice for extra softness.

Replace citron with candied orange peel or chocolate chips for variety.

Use chopped almonds or hazelnuts instead of pine nuts.

Brush baked panettone with butter and dust with powdered sugar for a festive touch.

Store tightly wrapped at room temperature up to 5 days or freeze for up to 2 months.