• SPECIAL EQUIPMENT: parchment paper, a brown paper lunch bag and 6" round baking pan.

Make the dough.

• Place the water, egg yolks, vanilla, and grated peel into the bread machine first. Next add the sugar, salt, flour and pieces of butter around the outside of the metal pan on top of the flour (see photo below).
• Make an indentation in the flour and add the yeast. Start the bread machine on "dough" setting.
• When the machine beeps to add additional ingredients to the dough, toss in the sultanas and raisins, and allow the cycle to finish. Keep an eye on the dough after it's finished and allow to rise until doubled in size. (Alternatively, you can remove the dough and put it in a large sealed container and allow to rise in the refrigerator overnight.)

NOTE: BY REQUEST, I'M ADDING ALTERNATE DIRECTIONS

• Prepare the dough in a mixer.
• In a large bowl, sprinkle the yeast over the warm water (helps if the bowl is warm, too) and let stand for a few minutes.
• Add the sugar, salt, 1/2 cup butter, yolks, vanilla, citrus peel and about half of the flour. Set on low speed with a dough hook until flour is moistened, then increase to high for about 5 to 10 minutes untill the dough is shiny and smooth.
• Add the remaining flour and continue to knead until smooth. Cover and let rise until doubled in size.
• Prepare the dough by hand.
• Follow the mixer directions above until it's time to turn on the mixer. Stir the ingredients with a heavy spoon.
• Place on a board, add the rest of the flour and  knead the dough until it is smooth and springy (about 5 to 10 minutes). It will be soft and slightly sticky. Cover and let rise until doubled in size.

Prepare the pan/baking case:

• Cut a circle of parchment paper to line the bottom of the 6" pan; butter or spray the circle of paper and place it in the bottom of the pan.
• Cut another piece of parchment to line the inside of the brown paper bag after you have cut the bottom out of the bag.
• Fold the top edge down to form a cuff then butter or spray (I used a coconut oil spray as it's much easier than using butter) the inside of the parchment. It should be about 6.5" tall when finished. Place the paper case in the pan.
• Or else use a panettone pan like this one.

Shape the dough

• Once the dough has doubled in size, punch it down and knead into a ball then place it into the pan/paper case and allow to rise until almost doubled. Preheat the oven to 350°F/175°C.
• While the oven is heating, brush the top of the panettone dough with the beaten egg white and sprinkle with the crushed sugar cubes.
• Bake for 30 minutes, then reduce heat to 325°F/160°C and continue to bake until a long, thin skewer comes out clean (about another half an hour). If the top browns too quickly, cover with aluminum foil. Remove from oven and allow to cool in pan for about 15 minutes.
• After 15 minutes, remove the panettone from the pan (my bag slipped right off). Place on rack until completely cool. Cut into tall slices and serve.