Italian PANETTONE recipe

RECIPE:
250 g dried fruits (soak overnight)
1 orange or 2 small (juice + zest)
40 g rum
Dough (30 min warm)
180 g milk
20 g fresh (7 g dry) yeast
1 tsp sugar
100 g strong flour (more information about flour below)
First dough (12 hours in the refrigerator)
the whole dough
30 g sugar
2 eggs
130 g strong flour (more information about flour below)
Second dough (2-3 hours warm)
first dough
100 g sugar (if you like it sweeter, you can add a little more sugar)
1 egg + 3 yolks
2 tsp vanilla sugar
300 g strong flour (more information about flour below)
1/2 tsp salt
130 g butter
soaked candied fruits
Macaroni
60 g powdered sugar
30 g nut flour
30 grams of protein
20 g cornstarch
Almond flakes, powdered sugar
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About flour!!!
For the preparation of Panettone, it is necessary to use "strong" flour (with a protein content above 13 g).
Manitoba flour is ideal!