Golden Orange Panettone

This week I'm baking a Italian Panettone ,This has 3 stages , it has a Biga a Dough Starter (Sponge) and also a finely Dough mix  and Candied Orange Peel, Golden Raisins..

The Panettone was all most 5 1/2 inches high.....

I bought these golden raisins and Candied orange peels and soaked in triple Sec liquor , next time I will try the orange peels from scratch..

Mix the flour, yeast, and water. Cover and let marinate at room temperature for 6 hours or so until double in size....

 6 1/2 hours later....

 The biga then went to rest for 3 days in the fridge, after made the dough (sponge)....

add the dry ingredients to the biga mix it up and forgot to take a picture  , then added the egg yolks ...

Here it is with lots of bubbles and more yolks, liquid from golden raisins, orange peel, golden syrup.

 Mix on low speed for a minute, then on medium speed for 5 minutes.   

after adding butter and mix on medium speed for 5 more mins and it was ready...

Added the Golden raisins and candied orange peel to therectangle dough..

kneaded the dough

But the dough in a 3 litter bowl and cover it with plastic wrap and a class with hot water and steam thing..

 2 hours later and then in the refrigerate for an hour, And then another hour.

Add some flour on the counter with the dough.......

Patting  the dough down into a rectangle, the first letter fold..

the second letter fold...

put some oil all over the dough and in a big freezer bag and in to the fridge over night .....

while I had some time l made an extra extension aluminum flashing  I bought for 6.00 plus the tax and I cut  to"4 1/2 high by" 20 inches long. It was time to talk  out the next day and shape the dough into a ball and place in the 6 by 2" 3/4 inch spring form pan .....

into the steam again for 4 hours because the dough was cold and needed a little more time....

after 4 hrs it was ready to be baked..

over all it was very delicious and it didn't need chocolate on top, it was good with out it....

I have made panettone  before.