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Mix all the ingredients for the aromatic mix and let them soak in the fridge overnight.
For the first dough, mix water and sugar, add stiff starter and flour. Add butter, knead until well incorporated, slowly add egg yolks. Total mixing time about 20-25 min. First dough should triple in volume in about 12 hours.
For the second dough, mix flour and malt, add the first dough, knead well, add sugar, egg yolks, salt, and flavorings, incorporate butter. Total mixing time 45-55 min. Divide according to the size of your mold. Let it proof for 6-8 hours at 28-30C/ 82-86 F. Bake at 350F for 25-35 minutes depending on the weight of panettone. Hang them upside down for about 12 hours to stabilize the crumb.