Mix warm milk and sugar in a bowl. Stir in the dry yeast. Quickly. It should be left to activate and foam for about 3-5 minutes. Mix flour, salt, and rum in a bowl using a mixer. Add eggs, zest of orange, lemon juice, and yeast mixture. Knead for 10 minutes.
Place it in a bowl. Now Let it rise for one hour in a covered bowl. Once it has doubled, knead the mixture for 1 minute. Add sugar, egg yolks, and vanilla extract. Mix until it turns on. Slowly add the cubed butter after each addition. After each addition, mix well.
After all, butter has been added to the dough, knead it for about 10-15 minutes until it becomes a softball. You want the dough to be sticky and soft. Let the dough rise in a covered bowl for one hour.
After this, the dough has doubled in size, transfer it to a greased surface. Use your fingertips to press the dough into a rectangle. Sprinkle with chopped candied fruits, raisins, and almonds. To evenly distribute the fillings, fold the edges towards the center.
Make a ball of the dough and place it on a baking tray. Now Let the dough rise for at least thrity minutes, then cover it with a greased sticky paper. After the dough reaches the mold’s edge, remove the sticky film carefully. Use an egg wash to clean the surface.
Make a cross with a knife on the upper surface of the surface. On the inside, place some chopped butter. Bake at 175oC (350oF), in a preheated oven, on a wire rack, for 50-60 minutes or until the cake is cooked. If the top turns brown too fast, cover it with aluminum foil. To check that it is cooked, insert a skewer stick. Continue cooking for a few minutes if it is still wet. After the panettone is cooked, take it out of the oven. When the panettone is still hot, insert 2 metal skewers in the bottom and then hang them upside-down until completely cool. Once cool, slice and enjoy.