Prepare the Mold: Cut a piece of parchment paper into a large rectangle. Fold and secure the edges to create a sturdy mold shape.

Soak Raisins: In a small bowl, soak the raisins in lukewarm water for 20 minutes, then drain well and set aside.

Activate Yeast: In a mixing bowl, dissolve honey in lukewarm water, sprinkle active dry yeast on top, and let it sit for 10 minutes until frothy.

Combine Ingredients: Mix the activated yeast solution with sugar, egg yolks, melted butter, vanilla extract, and orange zest until smooth.

Add Flour: Gradually mix in the strong bread flour until a sticky dough forms.

Incorporate Fruits: Gently fold soaked raisins and candied fruits into the dough.

First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 30 minutes.

Folding Technique: Wet hands and gently fold the dough over itself four times at 30-minute intervals for the next 2 hours.

Shape the Dough: Turn the dough out onto a floured surface, shape it into a ball and place it in your prepared mold, then cover it and allow it to rise overnight.

Baking Prep: After rising, let the dough sit at room temperature for 1-3 hours, then score a cross on top.

Bake: Preheat oven to 160°C (320°F) and bake for about 50 minutes, covering top with foil after 25 minutes.

Cooling: If using a traditional mold, skewer the panettone and cool upside down, or let it cool in the mold.