Combine the raisins, golden raisins, dried cranberries, dried currants, brandy, and water in a small mixing basin.

Cover and leave aside overnight.

In the bowl of your stand mixer, add the milk and yeast. Allow it sit for 10 minutes until frothy.

Knead in the flour, brown sugar, honey, and salt with the dough hook until thoroughly incorporated.

Mix in the eggs one at a time until well mixed.

Continue to knead the dough for 8 minutes or until it pulls away from the edges of the stand mixer bowl.

Mix in the vanilla essence, orange zest, and lemon zest until blended.

Mix and knead until the dough is cohesive and smooth, which may take some time due to its initial stickiness.

Note: If it is still sticking, add a couple of tablespoons of flour to loosen.

Add ⅓ of the butter and knead with the dough hook until well integrated.

Allow 10 minutes for the mixture to rest before adding another ⅓ of the butter and repeating the process. Knead in the remaining butter.

Drain the leftover liquid from the soaking fruit and gently pat it dry.

Add the fruit mixture and knead for 5 minutes until fully combined.

Grease a large mixing basin, then shape the dough into a ball.

Place in the bowl and cover with a greased piece of plastic wrap.

Allow to rise for 1.5–2 hours.

Gently deflate the dough, then make it into a ball and place it in the wrapping, pinched side down.

Cover the dough lightly with oiled plastic wrap.

Allow to rise again for at least an hour until very puffy, then remove the plastic wrap.

Preheat the oven to 325 degrees.

Score the top of the panettone approximately 1/4" deep to form a cross shape.

Mix the egg yolk with 1 tablespoon of cold water.

Brush the mixture onto the dough.

Gently tent the dough with foil, avoiding contact with the dough as much as possible.

Bake for 25 minutes.

Remove the foil and bake for another 30 minutes, until golden brown.