Mix all the base ingredients together at low speed for 8 minutes and then switch to high speed for 3 minutes until you get a stretchy dough (dough temperature: 30-32°C).

Add the raisins (should be soaked in the rum) and the orange dices and mix at low speed for 1 minute.

Allow the dough to rest for 10 minutes in warm room temperature.

Cut the dough into 450 g portions or depending on the size of the molds you will use.

Round up the dough and place into Panettone molds.

Proof (±35°C/75% moistness) for about 2 hours until the dough rises to the maximum Hight of the mold.

Coat with egg wash or Ovex Powder-ZK (egg wash replacer) or with a preferable glaze after baking.

Bake at 165-170°C without steam for 35-40 minutes. Make sure to keep the damper open.