For the starter:

For the dough:

For brushing:


For the Starter:

In a bowl mix all the ingredients, cover with plastic foil and a towel and let it rise in a warm place for 2 hours. 

For the dough:

In a  bowl mix the egg yolks, the grated lemon and orange zest, vanilla, orange blossom water, malt extract, almond extract, lemon juice and honey.

In another bowl,  place the butter with the flour, powder milk, salt and sugar. beat until combined.

Add the egg yolk mixture and mix until getting an uniform dough.

Add the starter to the dough and knead until fully incorporated. Keep kneading the dough until getting a soft and smooth dough.

Place in a bowl. Cover with kitchen foil and a towel and let it rise in a warm place for 3 hours.

Place the dough in a floured working surface. Roll it out, make a large rectangle around 1 cm thick.

Add the almonds, golden raisins, walnuts, pistachios, dried currants, sultana raisins, black corinth and the mixed fruits all around the rectangle surface.

Roll the rectangle and  then  from the tube obtained, cut 3 equal portions.

Place over each other and make a ball from it (this is just for making easier the distribution of the fruits and nuts).

Divide the dough into 2 equal portions. Place on the panettone moulds.

Cover and let it rise in a warm place for 3 hours.

Brush the top of each panettone with beaten egg yolk and make a cut in ( X ) shape on top.

Bake on a previously pre-heated oven at 180°C  for 45 minutes to 1 hour or until golden brown.

As fast as ready brush with the melted butter, let it cool down and dust with powder sugar.