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• In a stand mixer, cream the butter and honey.
• Slowly add eggs, egg yolks, and vanilla. Mix until
mostly combined (the eggs and butter won't fully
incorporate at this stage).
• Add sponge to the egg/butter mix. The dough will
look broken, mix until uniform in texture, then
add flour. Mix until it all comes together, about 3
minutes. Switch to your dough hook.
• Add the fruits and zest into the dough and mix
with dough hook on low for 8 minutes to develop
gluten.
• Cover the bowl and let dough rise for 30 minutes
at room temp.
• If you are using the mini panettone papers,
portion your dough into about 3 oz balls and place
into papers.
• Cover lightly and let proof in the papers for about
30 min or until size doubles. If your dough is cold
from fermenting in the fridge, this could take
longer.
• Brush the tops of the doughs with an egg wash.
Place panettone evenly spaced on a sheet pan,
into a 375-degree oven for approximately 25
minutes or until golden brown.
