1. Prepare the Yeast Mixture 

In a small bowl, combine the lukewarm milk and a pinch of sugar. Stir in the instant yeast and let it sit for about 5 minutes, until it becomes frothy.

2. Mix the Dough  

In the bowl of a stand mixer, combine both flours and the salt. Add the eggs, honey, and vanilla extract, followed by the yeast mixture. Start kneading on a low speed, using the dough hook attachment, until the dough forms a smooth consistency. This will take about 10 minutes.

3. Add Butter and Flavorings 

Gradually add the softened butter, one piece at a time, until it’s completely incorporated into the dough. Then, mix in the orange zest. Continue kneading until the dough becomes silky and smooth.

4. First Rise  

Cover the dough with a clean kitchen towel and place it in a warm area to rise for about 1 to 2 hours, or until it doubles in size. Alternatively, you can let it rise in the fridge overnight for a slower fermentation, which enhances the flavor.

5. Add Fruit and Chocolate  

Once the dough has risen, gently punch it down to release the air. Then, fold in the raisins, candied fruit peel, and chocolate chips (if using). Mix until they are evenly distributed.

6. Shape and Second Rise  

Shape the dough into a ball and place it into a panettone mold (preferably a high-sided, round panettone pan). Let the dough rise for an additional 1 to 1 ½ hours, or until it reaches the top of the pan. The dough should feel light and airy.

7. Prepare the Glaze  

While the dough is rising, prepare the glaze. In a small saucepan, heat the milk and sugar over low heat until the sugar dissolves. Remove from the heat and stir in the egg yolk. Optionally, mix in almond flour for an added nutty touch. Brush this glaze over the top of the panettone just before baking.

8. Bake the Panettone  

Preheat your oven to 325°F (160°C). Bake the panettone for 45 to 60 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, you can cover it loosely with aluminum foil.

9. Cool the Panettone  

Once the panettone is done, remove it from the oven and let it cool completely in the mold. After cooling, gently remove it from the mold. To preserve its fresh texture, slice only when you’re ready to serve.

10. Enjoy!  

Your homemade panettone is now ready to be enjoyed! Slice it and pair it with coffee or a glass of Italian wine for a truly delightful experience. It’s perfect for holiday breakfasts, festive dinners, or as a sweet gift for loved ones.