1. Soak the panettone add-ins (candied oranges, dried apricots, dried cranberries, golden raisins) for 10 minutes. Drain and set aside.
2. In the bowl of a stand mixer, mix the lukewarm water, sugar, and dry yeast. Let it sit for 10 minutes.
3. Add the egg, then the flour, and then the olive oil. Do not mix yet.
4. Start kneading the dough until it begins to come together.
5. Knead for 4 minutes. Add the sea salt.
6. Increase the mixer speed by one level. Add the soaked panettone add-ins and the chocolate chips. Mix for 8 minutes.
7. Round the dough into a ball and place it in a greased bowl. Cover with a towel and let it rest until doubled in size.
8. Divide the dough into 6 pieces (approximately 150 gr each).
9. Round each piece into a ball. Cover with a towel and let them sit for 10 minutes.
10. Open the balls into strands and braid them. Decorate the challah with more panettone toppings if desired.
11. Let the braided challah proof. It is ready to be baked when you gently touch the strands and they slowly bounce back.
12. Brush the challah with an egg yolk mixed with a sip of water, applying a light brushing to avoid an omelette texture on top.
13. Bake in a preheated oven at 380F (190C) for about 25 minutes. If the top browns too quickly, cover it with aluminum foil.
14. Cool the challah on a rack.
