Orange Saffron Panettone

Prepare the sponge in advance to allow for optimal rising: Combine 1.5 cups of all-purpose flour with a pinch of yeast in a bowl, then add 2/3 cup of cool water. Cover the mixture with plastic wrap and let it sit at room temperature for 8 hours, allowing it to rise overnight.

Soften the dried fruit by mixing it with a small amount of Cointreau in a separate bowl. Combine the orange and lemon peel with the fruit, adding an extra tablespoon of Cointreau if necessary. Cover the bowl and let the mixture sit for 8 hours, allowing it to rehydrate.

Heat milk in a saucepan just until it reaches a simmer. Remove the milk from the heat and let it cool to around 110 degrees F or room temperature, taking care not to scald the saffron threads. Transfer the milk to a stand mixer bowl, making sure to get all of the saffron bits into the bowl. Let it cool further before proceeding.

Combine the sponge with a spoon, breaking up any clumps slightly. Mix in eggs, stirring the mixture a few times by hand to distribute them evenly. Add 2 1/3 cups of bread flour, sugar, yeast, and salt to the bowl. Mix on low speed with a paddle attachment for about 5 minutes, stopping occasionally to scrape down the sides of the bowl. The dough should be quite loose at this stage.

Switch to a dough hook attachment and increase the speed to medium. Gradually add butter, mixing until each piece is fully incorporated before adding the next. If your mixer can handle it, increase the speed to high for 1 minute to help the dough come together. The dough should start climbing the sides of the bowl and clearing it. Add the soaked raisins, orange peel, and lemon peel to the mixture, mixing on low speed for 2 minutes. The fruit may not be fully dispersed at this stage.

Transfer the dough to a greased bowl and cover it with plastic wrap. Allow the dough to rise for 60 minutes, flopping it over itself a few times to release any trapped gas and mix in the fruit.

Fold the dough several times to redistribute the ingredients and release any remaining gas. Cover again with plastic wrap and refrigerate for 4 hours or overnight, allowing the dough to rest and rise slowly.

Turn the dough out onto a floured surface and divide it in half. Shape each half into 2 balls, placing them seam-side down in a 6" paper panettone form. Brush the tops of each loaf with an egg wash and cover them loosely with plastic wrap. Allow the loaves to rise until they have doubled in size, about 90 minutes.

Preheat your oven to 400 degrees F (200 degrees C). Brush the tops of each loaf with egg wash again and sprinkle pearl sugar on top.

Place the baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.

Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted into the center of each loaf comes out clean, about 20 minutes more. Remove the loaves from the oven and let them cool completely on a wire rack before slicing.