Soak your fruit. At least 30 minutes before you start, combine the raisins, dried cranberries, and candied peel in a small bowl with the rum or orange juice. Give it a stir and leave it alone.

Proof the yeast. Combine the warm milk, 1 tsp of sugar, and the active dry yeast in a small bowl. Stir gently and let it sit for 8 to 10 minutes.

Blend the wet ingredients. Add the proofed yeast mixture, eggs, vanilla extract, orange and lemon zest, remaining sugar, and salt to your blender. Blend on medium speed for about 30 seconds. Add the softened butter and blend again until smooth.

Add the flour. With the blender running on low, add your bread flour one cup at a time through the lid opening. Stop and scrape down the sides between each addition.

Brief knead. Turn the dough onto a lightly floured surface and knead gently for about 4 minutes until it comes together into a smooth ball.

Fold in the fruit. Flatten the dough into a rough rectangle, scatter your soaked fruit over the top, and fold the dough over itself several times until the fruit is evenly distributed throughout.

First rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise somewhere warm for 2 hours.

Shape and second rise. Gently deflate the dough and shape it into a smooth ball. Place it in your panettone mold seam side down. Cover loosely and let it rise again for 60 to 90 minutes.

Bake. Preheat your oven to 350 degrees F. Brush the top of the dough gently with egg wash. Score a shallow X in the top with a sharp knife. Bake for 35 to 38 minutes until deep golden brown.

Cool upside down. Immediately after pulling the panettone from the oven, push two long metal skewers horizontally through the bottom of the mold and hang it upside down between two pots to cool completely.