In a Thermomix or bowl, combine the milk and crumbled yeast. Heat for 3 minutes at 37 °C on Speed 2 until dissolved.

Add the egg, butter (cut into pieces), powdered sugar, flour, rum, vanilla extract, salt, orange zest, and lemon zest. Knead on petrin mode for 5 minutes.

Stir in the raisins, along with diced candied lemon and orange zest. Knead for 1 more minute.

Transfer the dough into a lightly floured bowl, cover it with a cloth, and let it rise near a warm spot for 1.5 hours.

After rising, gently degas the dough by pressing it down, shape it into a ball, and return it to the buttered mold or circle lined with baking paper.

Allow it to rise again, covered, for 1.5 hours by a warm heat source.

Preheat your oven to 180 °C. Make a cross on the top of the panettone with a sharp knife.

Brush the top with melted butter and sprinkle with tapered almonds.

Bake in the oven for about 40 minutes, or until golden brown.