In a large bowl, combine the flour, sugar, instant yeast, and salt.

Make a well in the center and add the warm milk, eggs, and vanilla extract. Mix until a sticky dough forms.

Knead the dough for about 10 minutes, then add the softened butter and continue kneading until smooth and elastic.

Mix in the dried fruits and candied peel until evenly distributed in the dough.

Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 180°C (350°F). Butter a panettone mold or deep round cake tin.

Punch down the risen dough and shape it into a ball. Place it in the prepared mold.

Let it rise again, covered, for about 30 minutes or until the dough reaches the top of the mold.

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let it cool in the mold for 10 minutes before transferring to a wire rack to cool completely.