Steps

• First, in the stand mixer, pour the water with the yeast and start with the paddle attachment at low speed.
  Let it dissolve completely.
  

• Now add the flour and mix with the dough hook. Once the flour is well incorporated into the water, pour in the egg yolk (I do it in three parts), the sugar and let the ingredients incorporate well, letting the machine work.

  If you see it doesn’t come together: stop, wait 10 minutes and start again.
  Try not to let the dough heat too much.

  

• At this point, pour the softened butter in three parts, beaten into a cream (semi-worked with whisks or a fork), let it absorb well before adding more butter.
  It will take about another 10/12 minutes.

  Leave to rest for half an hour.

• Take the dough, place it on a work surface, and give it a fold.
  
  Get a large bowl that will need to hold the tripled dough, and do this if you don’t have a graduated bowl: take a small piece of dough and pour it into a small but graduated container and mark the double and triple where the dough needs to reach.

  (I use hygienic test tubes bought at the pharmacy, a game-changer)

  The rest will go in the bowl, well-sealed please.

  It will take between 12 and 24 hours, depending on the warmth of your house.

• 
  Once tripled, deflate and let rest for an hour in the refrigerator while weighing all the ingredients.
  In the stand mixer bowl, pour all the well-deflated first dough and the flour in parts: let them incorporate well together.

  At this point the sugar; make sure it incorporates well because if you lose it here, you’re in trouble 😉
  Once done, pour the egg yolks always in three parts

  Don’t worry about letting the machine work, and if you see it’s not working, a nice 15-minute pass in the fridge and it will work like a train.

• In the meantime, prepare the mix: in a bowl, soften the butter and mix into a cream with the powdered sugar and salt; cut into tiny cubes (knife thin) the candied oranges and set aside.

• Once ready, start pouring your aromatic mix in several parts, then the chocolate and orange.

  If it refuses to incorporate at first, it’s a good thing, it means you are doing a good job.

  If after 10 minutes your dough still refuses, do this: tell it that it will be punished by taking away the play station for a week. Still refuses? Move on to tough measures: pour the dough on a buttered work surface and give it a fold to help it come together well.

  

• Leave it to rest for an hour (so it can reflect on its mistakes) and then round the dough well, pour into the mold, and put it to bed.

  When it reaches two cm from the edge, it’s ready to be baked.

  Here you can decide whether to make the classic incision or pour over the almond glaze, powdered sugar, almonds, and sugar pearls.

  Preheat the oven to 311°F (155°C) and bake for about 50 minutes.

• 10 minutes before the end, take the kitchen thermometer with the probe and stick it turkey-style, into your panettone to the core: when the temperature reads between 203°F and 204°F (95°C and 96°C), it’s ready.

• Once cooked, remove from the oven and with the skewers (make sure they’re metal, otherwise also the knitting needles) insert them a finger’s length from the bottom and let it rest upside down (I place them between two chairs 😊)
  
  Once well cooled, seal in a nylon bag and let it rest for at least one, preferably two days before cutting it.