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1
Preheat oven to 350u00b0F. Grease a panettone mold (mine was 6 3/4 by 4 1/4 inches, see note below) or 8-inch round springform pan, and place on a baking sheet. In a large bowl combine 4 cups of flour, baking powder, baking soda, salt and zests. In a small bowl, whisk together milk, brandy and vanilla.
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2
In a standing mixer fitted with a paddle attachment, beat together butter and sugar over medium speed until light and fluffy, 2-3 minutes. Beat in eggs one at a time until well-combined. Alternately add the flour and milk mixtures over low speed until incorporated. Stir in dried fruits. Replace paddle attachment with a dough hook, and process over medium speed for 6-8 minutes or until dough becomes more elastic and slightly drier. It will still be very sticky at this point.
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3
Turn dough out onto floured surface. Incorporate up to 1/2 cup more flour (a few tablespoons at a time) until just dry enough to handle. The dough should still be much looser and stickier than a typical bread dough. Form into a round, domed shape the same diameter as your mold and place into mold, flat side down. Brush top with egg wash. Cut a cross-shaped slit into the center, 2 by 2 inches wide and 1/2 inch deep.
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4
Bake in the center of the oven for 1 hour to 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean. To avoid over-baking, check doneness every 3-5 minutes towards the end of the cooking process. Transfer to a wire rack and allow to cool completely. Cut into slices with a serrated knife, and enjoy.
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5
Note: Panettone molds can be found online. I bought mine from Amazon.
