For the starter dough, mix 90 g flour with a pinch of dry yeast and 75 g cold water in a bowl. Cover with plastic wrap and leave to stand overnight at room temperature.
Mix the flour, yeast, powdered sugar and salt in a large bowl, then knead in the starter dough, water, eggs and soft butter one after the other until you have a soft, smooth dough. This is best done in a food processor.
Place the dough in a lightly buttered bowl, cover and leave to rise for one and a half to two hours. It should double in volume.
In the meantime, mix the ingredients for the flavor mix and leave to infuse.
Soak the raisins in water.
Place the dough on a well-floured work surface and carefully shape by hand into a rectangular shape (approx. 50 x 35 cm).
Spread 50 g of the soft butter evenly over the pastry. Then brush everything evenly with egg yolk. Drain the raisins and spread over the pastry together with the candied oranges and the flavor mix.
Knead everything well until the ingredients are well incorporated into the dough.
Divide the dough into 10 pieces of 130 g each. Shape the pieces into balls and place in lightly greased panettone molds. Place the moulds on a baking tray with a little space between them and cover and leave to rise in a warm place for 30 minutes.
Preheat the oven to 200° C fan. Then place the panettoni in the oven and bake for 10 minutes. At this point, lower the temperature to 160° C and bake for a further 15 - 20 minutes. If the top is browning too quickly, cover with aluminum foil. The cakes are ready when they are golden yellow and no more dough sticks to the skewer when tested with a skewer.
Brush the hot panettoni with the remaining butter and leave to cool on a wire rack. They should rest for 24 hours before eating.