In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yoghurt, vanilla, lemon zest and salt. Mix well. Stir in flour a little at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly grease a round 20cm cake tin. In a small bowl, toss dried fruit with icing sugar. Punch down dough in bowl, transfer to floured surface and knead in the fruit.
Form dough into a ball, place in prepared cake tin, cover loosely with a clean tea towel and let rise 30 minutes. (Loaf will rise above the tin sides.) Brush with melted butter, if desired.
Preheat oven to 180 C / Gas mark 4. Bake for 45 minutes, or until loaf is golden brown and a skewer inserted in the centre comes out clean.
Altered ingredient amounts.
Fantastic recipe! My only negative comment is that I too found it a little less sweet than what I have found in other recipes...it can be cured easily with a 4 tbsp sugar or honey. The time is worth it! - 14 Jul 2008
I'm so disappointed with this recipe. The rise was great, but it's just like a normal bread recipe - nothing special and certainly not the cakey, super light store bought Panettone I was hoping for. I hate it when I make something that's actually not nearly as nice as a store bought equivalent. I couldn't taste the vanilla or lemon at all when cooked and the texture was just like a bog standard home made loaf. I was soooo optimistic having read the comments and now am all deflated - 18 Dec 2011