starter:

85g flour
1/8 tsp. instant yeast
74g cool water (70°F)

  • combine ingredients in a medium mixing bowl, cover, and rest overnight (8-12 hours)

dough:

starter
269g flour
67g sugar
1 Tbsp. instant yeast
1 1/4 tsp. kosher salt
2 eggs
57g butter
57g lukewarm water (110°F)
1 tsp. vanilla
1/4 tsp. orange extract

  • combine ingredients and knead by hand or machine until a soft, smooth dough forms
  • cover and let rise for 60-90 minutes, until puffy

100g dried apricots, chopped
100g dried cherries
66g dried pineapple, chopped (or 100g candied orange peel)
zest from one clementine

  • turn dough out onto floured board and knead in fruits and zest
  • shape dough into a ball and place in a straight-sided 2-quart pan lined with baking parchment (a 2-quart saucepan will do)
  • let dough rise 60 minutes, until it rises over the rim of the pan
  • bake on lower rack at 400°F for 10 minutes, then reduce temperature to 375°F for another 10 minutes, then 350°F for 25-35 minutes, until a thermometer reads 190°F.
  • tent with foil, if needed, to prevent excessive browning.

source: https://www.kingarthurbaking.com/recipes/overnight-panettone-recipe

12/23/2024: made an all-orange variant this year:

the candied orange was great, but it was a little too much zest (1 orange and having orange extract would be better)