- In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla.
- In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.
- Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.
- In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).
- Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.
- Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel (see note).
- Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.
For steps 8 and 9, be sure to use skewers that are longer than the diameter of your pot.