Prompt Title: Recipe for Panettone.

Sure, here's the recipe organized and translated into English:

Ingredients:

For the Mother Yeast:

• 1 kg Mother Yeast
• 1 kg Strong Flour (W340)
• 460 g Water

For the First Dough:

• 4512 g Strong Flour (W340)
• 1236 g Fine Sugar INFUNDO
• 2252 g Water
• 902 g Egg Yolk
• 2024 g Butter
• 1184 g Mother Yeast

For the Second Dough:

• 1125 g Strong Flour (W340)
• 991 g Fine Sugar INFUNDO
• 104 g Salt
• 902 g Egg Yolk
• 115 g Honey
• 1973 g Butter
• 227 g Orange Paste
• 4 Vanilla Berries

For the Final Steps:

• 1665 g Candied Orange Peel
• 2215 g Raisins
• 565 g Candied Citron Peel

Instructions:

1. Mother Yeast Refreshment:

• At 6:30 AM, mix 1 kg of mother yeast with 1 kg of strong flour and 460 g of water.
• Let the mixture rest and leaven for 3.5 hours.

2. Mother Yeast Refreshment (Second):

• At 10:30 AM, mix 1 kg of mother yeast with 1.2 kg of strong flour and 576 g of water.
• Let the mixture rest and leaven for 3.5 hours.

3. Mother Yeast Refreshment (Third):

• At 2:30 PM, mix 1 kg of mother yeast with 1.2 kg of strong flour and 576 g of water.
• Let the mixture rest and leaven for 3.5 hours.

4. First Dough:

• At 6:30 PM, mix 4512 g of strong flour, 1236 g of fine sugar INFUNDO, 2252 g of water, 902 g of egg yolk, 2024 g of butter, and 1184 g of mother yeast together.
• Let the mixture rest and leaven for 12 hours.

5. Second Dough:

• At 6:30 AM, mix 1125 g of strong flour, 991 g of fine sugar INFUNDO, 104 g of salt, 902 g of egg yolk, 115 g of honey, 1973 g of butter, 227 g of orange paste, and 4 vanilla berries together.
• Mix in the leavened first dough.
• Knead well and let rest for 2 hours.

6. Final Steps:

• Add 1665 g of candied orange peel, 2215 g of raisins, and 565 g of candied citron peel to the dough.
• Knead well and shape the dough.
• Let the dough rest and leaven for 2 hours.