Preheat the oven to 180'C.
Mix together the flour, salt, yeast, milk and eggs. When thoroughly combined, knead on a floured surface for five to ten minutes. Sprinkle with flour and leave to rise, covered, in a warm place for 30 minutes.
Add the egg yolks, vanilla essence and sugar, and mix to a soft dough. Work in the butter and beat for five to eight minutes until smooth and elastic. Place in a lightly oiled bowl, cover and leave to rise in a slightly warm place for about an hour until doubles in size.
Knock back the dough and gently knead in the candied fruits and raisins. Cover and leave to prove for half an hour, then break off 120-130g pieces and roll into balls. Put the balls into mini panettone cases and leave to prove for 20 minutes. Brush with egg wash, sprinkle with flaked almonds and put into the oven to bake for 25 minutes.
«Take care when proving the panettone. The proof is in the proving.»