1. Place the raisins in a small bowl and cover with warm water or orange juice. Soak for 15–20 minutes, then drain and pat dry.

2. Warm the milk until comfortably warm. Add the yeast and a small pinch of the sugar and let stand for several minutes.

3. Combine the flour, remaining sugar, eggs, egg yolks, vanilla, orange zest, lemon zest, and yeast mixture in a large mixing bowl.

4. Knead the dough with a dough hook until it begins to become smooth and elastic.

5. Add the softened butter gradually, one piece at a time, allowing each addition to become incorporated before adding more.

6. Add the salt and continue kneading until the dough is smooth, elastic, and glossy.

7. Gently knead in the drained raisins and chopped candied orange peel.

8. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until substantially expanded.

9. Shape the risen dough into a smooth round ball and place it in a Panettone paper mold.

10. Cover loosely and allow the dough to rise again until noticeably puffy.

11. Preheat the oven to 350°F (175°C).

12. Make a shallow cross on the top of the dough if desired and brush lightly with melted butter.

13. Bake for approximately 40–50 minutes, or until deeply golden and cooked through.

14. If the top browns too quickly, loosely cover it with aluminum foil.

15. Remove from the oven and cool completely according to the mold manufacturer’s recommendations.

16. Dust with powdered sugar if desired, slice, and serve.