For the starter. Weight the flour, the sugar and the instant yeast in a bowl. Add lukewarm water and work the ingredients with a spatula until they come up together. Shape into a ball and allow to rise it until it triples its size (around 1:30h).
The second dough. Transfer the risen starter into the mixer bowl. Add the flour, the sugar, the starch and the plant milk (at room temperature) of the second dough and work with the flat (or flex) beater attachment for approx 10 minutes.
Add the room temperature softened vegan butter (if you don't have it salted, also add a small pinch of salt), a very small bit at a time, and let the dough incorporating the fat.
Remove the bowl from the mixer, cover with film and allow to proof in the oven with the only the light switched on (or in a warm place between between 25 to 28°C/77-82°F. Anything more or below this range will kill the yeast.). This second proof will take around 4 to 5 hours.
Soak the raisins in some hot water for 20-30 minutes and grate the citrus peel to be added in the next dough.
After the raisins have soften up, they need to be drained and pat dry with a kitchen cloth or paper (we don't want to leave any extra moisture to them, otherwise that will compromise the final result).
After the dough has quadrupled its size, we are ready to move on the third and final dough. Place the bowl back into the mixer, add the flour, the plant milk and the sugar to the previous dough and work it well for a few minutes.
Add the sugar, the colouring or turmeric, and all the ingredients of the aroma mix (lemon zest, orange, vanilla and glucose) and keep mixing for another 3 to 5 minutes.
Next, the remaining room temperature softened butter goes in, once again, a bit at a time, until all well incorporated.
Switch the attachment to the hook and work the dough for as long as it needs to get "see through" (you'll know that you're there when by pulling a bit of dough from the hook it is super stretchy and it allows you to see through the thin layer between the rest of the dough and your hand, as shown in the following picture).
Remove the dough from the mixer bowl and arrange it on the working surface. Refrain to use any extra flour.
Pull the dough with the hands into a big circle or rectangle, and place the candied fruits and the raisins on top of the stretched dough.
Fold the dough so the fruits are evenly distributed, and gently work it on the table to spread the raisins even more.
When you're happy with the dough, fold the sides to the center of the dough a few times, and roll it into a ball. If you want to make smaller panettones you have to portion the dough before this step.
Transfer the dough into a 1 kg panettone mold and leave to proof for the last time until it quadruple in size (see notes if you don't have a proper panettone mould). This will take around 5 hours. Do not worry, it is completely normal for the dough not to rise in the first couple of hours.
Take the panettone out of the oven while it preheats to 180° C (350°F) temperature. This will allow to form a little dry crust on top of the risen dough. Note: the top will turn brown after 10-15 minutes, make sure to cover it with some foil and remove it in the last 5-10 minutes to prevent the panettone from burning on the outside.
Score a cross on top, place a couple of knobs of vegan butter on the cut and bake the vegan homemade panettone for 1 hour, or until the temperature of it hits 95°C.
Allow the panettone to cool down for at least 3 hours at room temperature before sealing it into a food bag to be enjoyed within three weeks. It is advised to wait at least a couple of days before opening it, but if you can't or don't want to wait that long you can enjoy it as well.