In a bowl, add the warm milk, sugar and mix. Add dry yeast and give it a quick stir. Leave it to activate and get foamy for 3-5 minutes.

In a standing mixer bowl, add in flour, salt, rum (from soaking the raisins), eggs, orange and lemon zest and the prepared yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and place it in the bowl. Wrap the bowl with cling film and leave the dough to rise until double in size, in a warm and draft free place.

After it has risen double in size, punch the dough to knock out the gas. Add in sugar, egg yolks and vanilla extract. Mix to incorporate. Once incorporated, slowly add in cubed butter. Mix to incorporate well after each addition. Once all the butter is incorporated, knead for 10-15 minutes or until it forms a soft dough ball. The dough will be soft and sticky and that's what we want. Cover with cling film again and let it rise until double in size, in a warm and draft free place.

Once doubled in size, pour the dough onto an oiled working surface. Do not use additional flour. Press the dough with your fingers and stretch it into a square, more or less. Sprinkle in chopped candied fruits, raisins (soaked overnight with rum and squeeze slightly so that they're not too liquidy) and almonds. Fold the edges to the center and lightly knead to distribute the fillings evenly.

Bake at 175ºC (350ºF) in a preheated oven with no fan, at a low rack for 50-60 minutes or until fully cooked. Cover the top with aluminium foil if the top gets brown too fast. To check if it's fully cooked, insert a skewer stick. If it comes out wet, continue cooking for several minutes more.

Once fully cooked, remove the panettone from the oven. While still hot, immediately insert though 2 metal skewers at the lower part of the panettone and hang it upside down until it's completely cooled. Once fully cooled, slice it and enjoy!