Prepare tangzhong by mixing 86g whole milk and 14g bread flour
Mix prepared tangzhong with 84g warm milk, 2 eggs, 62g sugar, 3g salt, 376g bread flour, 6g instant yeast, 6g vanilla extract, and 85g unsalted butter
Add 14g powdered milk if desired
Prepare filling by combining 100g raisins, 40g golden raisins, 40g dried cranberries, 50g dried apricots, 60g chopped candied orange and lemon peels, 1 large orange zest, 1 lemon zest, 36g sliced almonds, and ½ cup orange juice
Incorporate filling into dough
Place dough in panettone mold (5in/12.5cm high x 7in/17cm diameter)
Bake in preheated oven at 350F/180C for 30 minutes
Reduce temperature to 325F/163C and bake for another 25-30 minutes
Cover with foil during the last 10 minutes of baking
Cool completely before serving
