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

In a stand mixer with a dough hook, combine the flour, sugar, yeast, and salt. Gradually add the egg mixture and knead until a dough begins to form.

Add the butter and knead for 5 minutes. The dough will be soft and sticky. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, humid place for 2½ hours.

Meanwhile, soak the dried fruits in rum for at least 1 hour.

Gently fold the fruit mixture into the dough until fully incorporated.

Transfer the dough into a 7-inch (18 cm) panettone paper mold placed on a baking tray. Let rise uncovered in a warm, humid place for 1 hour 15 minutes, or until the dough slightly domes above the edge.

Preheat oven to 180°C (350°F) with the rack in the center.

Bake for about 40 minutes, until a wooden skewer inserted in the center comes out clean.

Remove from oven. Insert two long skewers through the base of the panettone, ensuring they are parallel.

Invert the panettone and suspend it upside down between two supports or over a large pot, ensuring it doesn’t touch the sides or bottom. Let cool completely.

Store at room temperature for up to 1 week.