Measure the flour properly (spoon and swoop) into a medium-size bowl. Whisk the salt into the flour and set aside.In the bowl of a stand mixer, proof the 2 1/4 teaspoons of yeast with the 1/4 cup of warm (115º degrees F) water about 5-10 minutes until frothy on top.Add the eggs, vanilla, sugar, and orange and lemon zest, to the yeast mixture and whisk together. 1/4 cup water, 2 1/4 teaspoons dry active yeast, 3 large eggs, 1/2 cup granulated sugar, 1 1/2 teaspoon vanilla, 1 tablespoon orange zest, 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon lemon zest
Add the starter and flour, attach the dough hook and mix until it comes together and starts pulling away from the bowl slightly. Turn the mixer to medium speed and knead for 10-15 minutes or until smooth and elastic. You may need to stop the mixer and scrape down the sides a few times.
all the starter from above
Add the butter and knead for about 10-15 minutes more or until it's fully incorporated. Again you may need to scrape down the sides of the bowl. The dough should be smooth and elastic but will still be sticky.
6 tablespoons unsalted butter
Scrape the dough out onto a lightly floured surface and knead JUST ENOUGH flour into it until it's not EXTREMELY sticky and slightly easier to handle. The less flour you can use the lighter and fluffier your panettone will be once baked.
Place the dough in a large oiled bowl. Oil the top of the dough, cover with plastic wrap and allow to rise 3 to 4 hours or until tripled in size. Once tripled in size gently punch the dough down, remove the dough from the bowl to a very lightly floured surface. Again only knead in enough flour to help you handle the dough a little easier. Place it in a one-gallon zip-top bag or another bowl covered with plastic. Place in the refrigerator overnight.
In a medium-size bowl marinate the dried golden raisins, dark raisins, and candied orange peel with the orange liqueur. Cover with plastic wrap set aside and stir occasionally.
1/2 cup golden raisins, 1/2 cup dark raisins, 1/3 cup candied orange peel, 1/4 cup orange liqueur