Take the butter, milk, and eggs out of the refrigerator 1 hour before starting to allow them to come to room temperature.
Dilute the fresh baker's yeast in a little cold milk.
Place all the ingredients (except the dried fruit) in the bowl of the stand mixer and knead for 5 min on low speed (2 on kitchenaid), then 2 min on medium speed and finish with 3 min on low speed, for a total of 10 minutes.
If you don't have a mixer, knead by hand for about 20 minutes.
Add the dried fruits and mix for a few seconds on low speed to incorporate them evenly into the dough. You can soak the raisins in orange juice beforehand, then drain before adding them.
Gather the dough into a ball, then cover the bowl with plastic wrap or transfer the dough to another container if you need the mixer bowl for another use. Leave to rise for 45 minutes in a warm place until doubled in size.
Note: You can place the dough in a slightly warmed oven, then turn it off to help with rising. The temperature should not exceed 35°C (95°F).
Grease a 20 cm diameter high mould like this one. You can also use a paper mold if preferred. I used a 9 cm (3.5 in) high Tefal saucepan and added parchment paper around it to increase the height. I didn''t cut the greaseproof paper because I didn''t know how much it would stick out. Add 4 cm (1.5 in) more. You can see it in the video.
Turn the dough out onto the work surface and knead for 1 minute, then shape into a ball the size of your mold.
Place it in the mold and flatten the top slightly for a smooth, even surface. Leave to rise for about 2 hours (the dough should double in volume).
After this time, preheat the oven to 180°C (350°F).
Gently brush the top of the panettone with egg yolk beaten with 1/2 teaspoon milk and bake for 40 to 50 minutes more or less.
You can sprinkle flaked almonds or pearl sugar on top.
Keep an eye on the cooking time and cover with aluminum foil if the surface is browning too much.
Check for doneness by inserting a skewer into the panettone. It should come out dry.
Turn out of the oven and leave to cool before dusting with powdered sugar.