Mix the raisins and apricot with the rum 24h prior baking. Shaking the container once in a while to make sure the liquid is distributed evenly.

Mix the flour and the vital gluten

Dissolve the yeast in the water and let it sit for 10 minutes

Whisk the eggs into the yeast solution and mix very well

Add the flour mixture and mix until there are no dry particles

Let rise until it triples or quadruples its size

Mix the flour and the vital gluten

Whisk the egg yolks until they thicken up a bit

Add the honey and orange syrup and mix them very well

Add the citrus zest

Add preferment 1 and mix very well until there are no big lumps

Let rise until it triples its size

Deflate the preferment 2 and add the sugar, vanilla extract. Mix everything very well

Mix the flour and the vital gluten

Add the flour mixture to the preferment 2 and mix thoroughly until you don't see dry flour particles and let it rest 20 mins

Start kneading. About 20 mins on speed 3 with the paddle attachment of your stand mixer and later use the hook or by hand until the dough gets some consistency. I took 20-25 more minutes

Add the butter little by little and keep kneading until its elastic

Add the fruits and knead just enough to integrate them into the dough.

Place the dough in an oiled container and let ferment until it doubles in size (you can do this step overnight in the fridge)

Deflate the dough and separate it into 2 equal pieces

Preshape the pieces into balls and place them in the molds

Preheat your oven at 350 F

Cover the panettones with an oiled plastic wrap and let rise until it reaches the top of the mold

Make a cut on the panettones and add a little chunk of butter

Put the panettones in the oven and lower the temperature to 325F

Bake for about 55 minutes or until they're brown outside and completely cooked inside.

Right after baking insert a skewer through each panettone and turn upside down. Let them cool down completely