Panettone ( Daring Baker's December 2012) Recipe by

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Ingredients

Sponge
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
1/3 cup (80 ml) warm water
½ cup (70 gm) unbleached all purpose flour
First Dough
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
3 tablespoons (45 ml) warm water
2 large eggs, at room temp
1¼ cup (175 gm) unbleached all-purpose (plain) flour
¼ cup (55 gm) (2 oz) sugar
½ cup (1 stick) (115 gm) unsalted butter, at room temp
Second dough
2 large eggs
3 large egg yolks
2/3 cup (150 gm) (5-2/3 oz) sugar
3 tablespoons (45 ml) honey
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) lemon essence/extract
1 teaspoon (5 ml) orange essence/extract
1 teaspoon (5 ml) (6 gm) salt
1 cup (2 sticks) (225 gm) unsalted butter, at room temp
3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
Filling and final dough ( I am writting what I added than in the original recipe)
200 gm dry cranberris
50 gm golden sultanas
½ cup (75 gm) (2-2/3 oz) candied citron
½ cup (75 gm) (2-2/3 oz) candied orange peel
Grated zest of 1 orange
Grated zest of 1 lemon
I also added a little bit of orange blossom flower
2 tbsp of orange liquour
2 to 3 tablespoons (30-45 ml) (15-25 gm) unbleached all-purpose (plain) flour