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The night before making the dough, mix all the ingredients for the aromatic mix and let them soak in the fridge overnight.
For the first dough, mix water and sugar, then add the stiff starter and flour. Add the butter and slowly incorporate the egg yolks. Knead for approximately 20-25 minutes.
Let the first dough triple in volume in about 12 hours.
For the second dough, mix the flour and malt, then add the first dough and knead well. Add the sugar, egg yolks, salt, and flavorings. Incorporate the butter. Knead for approximately 45-55 minutes.
Shape the dough and let it proof for 6-8 hours at 28-30C/82-86F.
Bake at 350F for 25-35 minutes, depending on the weight of the panettone. Hang the panettone upside down for about 12 hours to stabilize the crumb.