In a stand mixer fitted with the dough hook, combine the first dough and flour and mix on low speed until the mixture just comes together. Increase the speed to medium-high and continue to mix until the dough is strong and smooth, 10 to 15 minutes. You should see and hear the dough slapping against the inside of the bowl as one cohesive mass.

Test the strength of your dough: give it a light tug. You should encounter really strong resistance from the dough, like chewing gum that you’ve chewed all day. If it’s not feeling that strong, mix it more, up to 5 minutes longer, and test it again.

This is when the fear sets in, but you’ve come this far, and you’ve got to persevere. You’re strong, and your dough is now at its strongest point, before you start adding sugar, eggs, and butter. The friction from the mechanical mixing and the heat of the mixer’s motor will start to heat the dough up a bit, but don’t freak out — you’re about to add a lot of cold ingredients.

So add half the sugar and all the salt and continue to mix on medium until the sugar and salt have dissolved and you can no longer feel the crystals when you rub the dough between your fingertips, up to 5 minutes. Add the remaining sugar and continue to mix until you can again no longer feel the sugar crystals, up to another 5 minutes.

Add half the butter, mixing until it has been incorporated and you can no longer see or feel visible butter lumps. Decrease the speed to low to avoid splashing and add half the yolks. Once they have begun to incorporate, increase the speed to medium and mix until they are fully incorporated. Next, add the remaining butter, the citrus paste, zest, and juice and continue to mix until they have been completely incorporated.

Decrease the speed to low again to avoid splashing, add the rest of the yolks, then increase the speed again and continue to mix until they are fully incorporated, up to another 5 minutes. Finally, add the raisins and candied orange and mix on low speed for about 2 minutes, until all the additions are well distributed.

After you’ve added the fruit, the dough won’t feel as strong as it did before: don’t panic. It should be smooth, homogenous, and have some resistance when you tug on it gently.

At this point, the dough is finished. It should look and feel like a wet bread dough.