In the planetary mixer or even in a very large container, place the crumbled yeast, add the warmed milk, pour in the two flours, the sugar, one egg at a time and finally the oil and salt.

Work the dough for a long time to form a soft ball that comes away from the walls (if necessary, sprinkle a little flour on the edges but not too much, otherwise the doses will alter and the cooked panettone will be hard).

Transfer the dough into a floured container (preferably plastic with high edges), keep it covered with a lid in a warm, sheltered place (microwave or oven turned off).

Let rise for about two hours.

Meanwhile, rinse and soak the raisins in warm water, squeeze them and leave them to dry on kitchen paper.

After two hours, the dough will have doubled in size, remove it from the container and work it with your hands to deflate it.

Spread the dough on the table and mix in the floured raisins, add the candied orange cut into cubes, trying to distribute them well and keeping aside about twenty pieces.

Use stiff paper baking cups (like the ones in the photograph) placing them on a baking tray with low edges. Brush the balls with milk, placing 2-3 raisins on top.

Leave to rise again for another three or four hours in a warm place (for example in the oven).

Consider that it will have to grow enough to exceed the edge of the mold.

Bake in the oven at 180°C for 25 minutes. Once cooked, remove them from the oven and lay them horizontally so that the bottom dries.

They are ready!