In a bowl, whisk together the water, egg yolks, eggs, zest and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, the 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.

Bake for 40 minutes or until a wooden skewer inserted into the center 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 all parallel.*

Invert and suspend the panettone by the skewers in a large pot. It must not tough the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.