Dissolve yeast in lukewarm water. Add flour a spoon at a time. Mix well with a fork and once the flour is well incorporated transfer the dough into a clean bowl and cover with a plastic wrap.
Leave at room temperature for a few hours, then put it in the fridge overnight.
Panettone Dough (Part 1):
In the morning remove the starter dough from the fridge 1-2 hours before proceeding with the next step.
In a mixer bowl add lukewarm water and yeast, wait for a minute or two until yeast is completely dissolved.
Add sugar and flour. Knead on medium speed until combined. Add butter and egg yolks. Knead for 5 minutes until the dough becomes smooth and elastic.
Transfer it to a clean bowl, cover with a plastic wrap and let rise in warm dark place for 10-12 hours. In my case - the whole day.
In the evening the dough should almost triple in size.
Panettone Dough (Part 2):
Put the raisins to soak in lukewarm water for about 30 minutes, then dry that with a paper towel.
In a mixer bowl add sugar, flour and the dough you already have. Mix on medium speed for a few minutes.
Add butter and egg yolks, continue kneading for another 5 minutes.
Add honey, vanilla powder, orange and lemon jam. Mix until combined.
Lastly add raisins and candied oranges and lemons. Mix for a few seconds just until incorporated into the dough.
Divide the dough in 4 equal parts forming a ball shape. Place each in paper mini panettone mold. Place all the molds on a baking sheet, cover with a large bowl or lightly floured paper towel and let rise for another 6-8 hours in a turned off oven or other warm and dark place.
In the morning, preheat the oven to 375F.
(If you kept panettone in the oven, don’t forget to remove it before preheating the oven).
Place a small dollop on butter on top of each panettone and bake them in a preheated to 375F oven for 30-35 minutes until lightly brown.