Step 1

Soak dried fruit in 1/4 cup rum and 1/4 cup hot water at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, 8 hours or overnight.

Step 2

Add the flour, eggs, water, starter, sugar, salt, vanilla and 12 tbsp butter to the bowl of a stand mixer with the dough hook attached.

Step 3

Knead until smooth and elastic

Step 4

Rise until doubled 6-8 hours (maybe more) or up to two days in the fridge

Step 5

Turn the dough onto a floured workspace and roll it into a 12 by 15 rectangle.

Step 6

Spread the drained fruit and candied orange peel evenly over the top. Gently press the fruit into the dough.

Step 7

Shape the panettone by folding two ends of the rectangle to the middle. Repeat for the other ends.

Step 8

Pull each side into the middle to form a ball. Gently add tension to the ball by maneuvering it against the counter in a few circular motions.

Step 9

Add the shaped dough to a panettone mold and allow it to rise until just above the mold.

Step 10

Score a shallow X across the top and add one tablespoon of butter.

Step 11

Place on a baking sheet and bake for 1 hour at 350, or until cooked through and golden on top