Step-by-Step Method:

Make the First Dough (Biga)

Combine Ingredients: In a bowl, dissolve the yeast in warm water. Add the flour and mix to form a thick paste. Cover with plastic wrap and let it sit for 12-16 hours (overnight) at room temperature to ferment. This step is crucial for developing the flavor and texture of the dough.

Tip: Don’t skip the long fermentation time; it really enhances the bread’s flavor.

Prepare the Second Dough:

Mix the Dry Ingredients: In a large bowl or mixer, combine the flour, sugar, and salt.

Add the Eggs: Beat the eggs and add them to the dry mixture. Mix until smooth.

Add the First Dough (Biga): Add the fermented biga to the egg-flour mixture. Begin mixing on low speed (if using a mixer) or stir with a spoon.

Incorporate the Butter and Milk: Gradually add the softened butter and milk, continuing to mix until the dough comes together. The dough will be sticky but smooth. If using a stand mixer, knead for about 10-15 minutes, adding the butter a little at a time. Alternatively, use your hands if mixing by hand.

Tip: If the dough is too sticky, lightly flour your hands or work surface, but be careful not to add too much flour.

First Rise:

Once the dough is well mixed, cover the bowl with a damp cloth and let it rise for 2-3 hours or until it doubles in size. Ensure the room is warm to help the dough rise.

Tip: This step is essential for creating that light and airy texture inside the Panettone.

Shape the Dough:

Once the dough has risen, gently punch it down and transfer it to a lightly floured surface.

Add Fruit and Chocolate (Optional): Add your candied fruit, raisins, and any optional dark chocolate chunks to the dough. Knead them in gently until evenly distributed.

Shape the Panettone: Divide the dough into two or three equal portions and shape each one into a round ball. Place each ball of dough into your panettone mold.

Second Rise:

Cover the molds with a damp cloth and let them rise again for 4-6 hours, or until the dough rises above the edge of the mold.

Tip: Don’t rush this step – let the dough rise slowly at room temperature. If you’re in a rush, you can also place it in a warm oven with the light on to speed up the process.

Bake:

Preheat your oven to 160°C (325°F). Place the panettone molds in the oven and bake for 45-60 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.

Tip: You may need to cover the top of the panettone with foil halfway through baking if it browns too quickly.

Note: Baking times can vary depending on the size of your panettone, so start checking around 45 minutes.

Cool and Enjoy:

Allow the panettone to cool completely before serving. The texture should be light and airy with a rich, buttery flavor.

Tip: If you want to store your panettone, wrap it tightly in plastic wrap and keep it in a cool, dry place for up to a week. The flavor actually improves after a day or two!

Variations, Tips, and Substitutions:

For a Healthier Option: You can reduce the sugar by half and use whole wheat flour in place of all-purpose flour. However, keep in mind that this may change the texture and flavor slightly.

Gluten-Free Option: Use a gluten-free flour blend to make this recipe gluten-free. Be sure to add xanthan gum or another binder to help with the dough's elasticity.

Vegan Option: Use plant-based butter and substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water for each egg). You can also try coconut milk in place of regular milk.