Dissolve Yeast: In a small bowl, dissolve the fresh yeast in warm milk along with a teaspoon of sugar. Let it sit for about 10 minutes until the mixture starts to bubble, sign that yeast has been activated.
Step 2: Mix the dough
2. Sift Flour: In a large bowl, sift the flour to make sure there are no lumps. Make a gap in the center to add the wet ingredients.
3. Add the ingredients: Add sugar, egg yolks, softened butter, vanilla, zest of lemon and orange, and a pinch of salt to the center of the bowl.
4. Incorporate yeast: Pour milk with yeast into the mixture and begin kneading with hands or with a foot mixer equipped with a dough hook.

Step 3: knead the dough
5. Knead: Knead for about 10 minutes until the mixture becomes a soft, elastic batter. If the dough is too sticky, you can add a little more flour, but be careful not to add too much, as this could make the panettone hard.

Step 4: Incorporating Fruit
6. Add Fruit: Once the dough is well kneaded, incorporate candied fruits and raisins. If you’re using orange juice as a liquor substitute, add it right now. Gently knead to distribute the fruits evenly throughout the batter.

Step 5: First fermentation
7. Leave to rest: Place the batter in a large slightly greased bowl and cover with a clean cloth or film. Let the dough rest in a warm place for about 2 hours, or until it has doubled in size