Step 1: Soak the Fruit
Soak raisins in orange juice for at least 30 minutes to plump them. Drain and pat dry.

Step 2: Activate the Yeast
In a mixing bowl, stir yeast and 1 tbsp sugar into the warm milk. Let sit 5–10 minutes until foamy.

Step 3: Make the Dough
Add egg yolks, eggs, sugar, zest, vanilla, and salt to the yeast mixture. Mix to combine. Slowly incorporate the flour until a soft dough forms. Knead for 8–10 minutes.

Step 4: Add the Butter
Add softened butter, one tablespoon at a time, kneading well after each addition. Dough should be smooth and elastic.

Step 5: First Rise
Place dough in a greased bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled.

Step 6: Add Fruit
Punch down dough. Knead in raisins and candied orange peel until evenly distributed.

Step 7: Shape and Proof
Form into a ball and place in a tall panettone mold (or use a deep cake pan with a parchment collar). Let rise until dough nearly reaches the top—about 1½–2 hours.

Step 8: Preheat and Bake
Preheat oven to 350°F. Brush top with beaten egg. Bake for 40–50 minutes until golden brown and a skewer comes out clean. Tent with foil if browning too fast.

Step 9: Cool Upside Down (Optional but Traditional)
To prevent collapse, poke skewers through the bottom and hang the panettone upside down over a pot to cool. If skipping this, cool on a wire rack.