Prepare aromatic mix the night before by mixing honey, vanilla pod seeds, orange zest, and lemon zest. Let it soak in the fridge overnight.

Prepare the biga the night before by dissolving yeast in water, then adding flour. Knead the dough until lumpy, then form a ball and let it ferment in a covered bowl for 12-14 hours at 72-74°F.

The next morning, mix the biga with yolks, sugar, and soft butter to create the first dough. Knead until the dough wraps around the paddle.

Let the first dough ferment for 3-4 hours at 28-30°C, until it rises three times in volume.

Transfer the first dough to the fridge for 30 minutes to chill, then prepare the second dough by mixing the first dough with flour, sugar, yolks, aromatic mixture, salt, soft butter, and yeast solution.

Knead the second dough until all the ingredients are well incorporated.

Add inclusions such as candied orange peel, raisins, and chocolate chips to the second dough and mix until they are evenly distributed.

Preshape each piece of dough, then shape the panettone by rounding and tucking all edges under.

Let the shaped panettone proof at 28-30°C for 3-4 hours, until the dough reaches 2cm from the top of the mold.

Prepare the glaze by mixing almond flour, sugar, and egg whites.

Preheat the oven to 350°F.

Pipe the glaze on top of the panettone and bake for 33-35 minutes, or until the internal temperature reaches 92°C.

Remove the panettone from the oven, turn it upside down, and let it hang upside down for 10-12 hours to stabilize.