Late in the morning or early afternoon, prepare stiff sourdough levain (70% hydration). See notes if unsure how to make it. Leave the levain to at least double in size, which will take 5-7 hours.

Once the starter is active and bubbling, mix water and sugar in a bowl of your stand mixer. Add stiff levain and flour and get your mixer fitted with a dough hook attachment running on slow speed, for about 10 minutes.

Once incorporated, increase the speed. Start adding butter one bit at a time, and carry on kneading until completely incorporated, for about 10 minutes. Then one-by-one add the egg yolks knead until well incorporated, again for 10 minutes.

Scoop the dough into a bowl (ideally a narrow, high-rimmed dish) and leave it to triple in size, for 8-12 hours (overnight) at room temperature (ideally 22-25°C). Be patient and go by the volume more than the time, you really want the dough to give time to rise.

Mix all the ingredients for the honey mix and leave them in the fridge covered overnight.

In the morning, mix strong flour and the first dough that should have tripled in size overnight. Knead well in a stand mixer for about 10 minutes. Then add sugar, honey mix, salt and butter and keep on kneading until fully incorporated, for about 10 minutes. One by one start adding the egg yolks, mixing to fully incorporate the yolks into the dough before adding another one. Finally, reduce the speed to the mininmum and mix in orange and lemon peel as well as raisins.

Insert 2 bamboo skewers (see photos above) into each panettone paper mould (we used 2x500ml moulds). You will use the skewers to hand the panettone upside down to stabilise after baking. Divide the dough into the prepared moulds and let it prove for 10-12 hours in a warm spot (around 25-27°C is ideal for a second proof). It is important to note that it's advisable to go by the size of the panettone. Proof it until it just about doubles in size, so if you are proofing at lower temperatures (20-22°C), it may take 18-24 hours in some instances for it to double in size. Just be patient with it - it will pay off!

Bake at 180°C for 35-42 minutes ( adjust cooking time based on the size of panettone. When cooked, a skewer inserted into the middle should come out clean. We baked ours for 40 minutes ((2x500ml moulds)). When baked, hang them upside down for about 12 hours to stabilize the crumb (see photos above).