Panettone

Soak the raisins in warm water (or rum) for 30 minutes, then drain well. In a stand mixer, combine the biga, warm water, yeast, sugar, egg yolks, vanilla, salt, and the remaining 3 cups of bread flour. Knead with the dough hook for 5-8 minutes until a strong dough forms.

With the mixer running, incorporate the softened butter one tablespoon at a time until the dough is silky, shiny, and passes the windowpane test. Turn the mixer to low and gently fold in the soaked raisins and candied citrus peel.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 2-3 hours until tripled in size.

Turn the dough out, form it into a tight, smooth ball, and place it seam-side down into a paper panettone mold (6-inch wide, 4-inch high). Cover loosely and let proof in a warm place for 2-4 hours until the dough rises just over the top of the mold.

Preheat the oven to 350°F (175°C). Use a sharp blade or lame to score a shallow "X" on top of the dome. Place a small pat of butter in the center of the X. Bake for 45-55 minutes until a skewer comes out clean (internal temp 190°F). Immediately pierce the bottom of the panettone with two long skewers and hang it upside down in a large pot to cool completely (overnight) to prevent it from collapsing.