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1
Pour warm water into a bowl, and sprinkle with 1 envelope of yeast.
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2
Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes.
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3
Stir in 1/2 cup flour, and cover bowl with plastic wrap.
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4
Let stand in a warm place until doubled in bulk, about 30 minutes.
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5
Pour warm milk into a bowl, and sprinkle with remaining envelope of yeast.
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6
Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes.
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7
Meanwhile, whisk together sugar, whole eggs, 2 egg yolks, salt, and vanilla.
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8
Whisk in milk mixture.
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9
Beat butter and remaining 3 1/2 cups flour with a mixer on medium speed until mixture is crumbly.
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10
Reduce speed to low, and gradually add egg mixture.
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11
Raise speed to medium, and beat until smooth.
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12
Add yeast-and-flour mixture, and beat on high speed until dough is elastic and long strands form when it's stretched, about 5 minutes.
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13
(It will still be very sticky.)
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14
Stir in dried fruits and zests.
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15
Transfer to a buttered bowl, and cover with buttered plastic wrap.
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16
Let dough stand in a warm place until doubled in bulk, about 2 hours.
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17
Preheat oven to 400 degress, with rack in lower third.
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18
Turn dough out onto a floured surface, and divide into 4-ounce portions.
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19
Knead a few times, then shape into balls.
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20
Drop each ball into a paper mold, transfer to a rimmed baking sheet, and loosely cover with buttered plastic wrap.
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21
Let rise in a warm place until dough reaches edge of mold, 30 to 45 minutes.
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22
Whisk remaining yolk with cream, and brush onto tops of balls.
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23
Cut an X in the top of each ball with kitchen shears.
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24
Bake 10 minutes.
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25
Reduce heat to 350 degrees, and bake until tops are golden brown and rise slightly above rims of molds, about 15 minutes.
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26
Tent baking sheet with foil if tops are beginning to get too brown.
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27
Transfer panettone to a wire rack to cool.
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28
Panettone can be stored in an airtight container for up to 3 days.
