Mix flour, dry yeast, sugar, salt & freshly grated nutmeg in a bowl. Use a bowl large enough (bacause of the rise of teh dough later)!
Whip lukewarm milk, molten butter, egg yolks & vanilla extract w/ your handheld electric mixer (beater) until fluffy.
Combine flour mix w/ the fluffy mess & mix w/ your handheld electric mixer (dough hooks) until well incorporated & smooth.
Cover the bowl w/ a tea towel & put it in the oven. Start the oven for about 2 min at 50 °C - then stop the heating & let the dough rest for 90 min. Don't open the door! Afterwards the dough has doubled in volume (approximately).
Butter the spring form & line w/ baking parchment. At the egde the baking parchment has to be about 5-10 cm higher than the spring form. Butter the baking parchment, too.
Add the raisins & the candied orange & lemon peel & mix & knead w/ your hands. It's sticky. Some air will escape & reduce the volume.
Fill the dough in the prepared spring form, cover it w/ a tea towel & put it back in the oven. Start the oven for about 2 min at 50 °C - then stop the heating & let the dough rest for another 60 min. Once again. Don't open the door! Afterwards the dough has again doubled in volume (approximately).
Take the spring form out of the oven, remove the tea towel & cut a cross in the surface.
Preheat the oven to 180-200 °C w/ fan.
Let the panettone bake for 10 min at 180-200 °C; then reduce to 160-180 °C & let it bake for 30 min. Finally reduce to 150-160 °C & let it bake for another 10 min.
Make the famous test w/ the wooden pin ... It should come out clean!
Watch the panettone while in the oven: if it gets to dark cover the panettone w/ some aluminium foil. (I did!)
Let the panettone cool down for at least 30 min on a cooling rack w/o removing the spring form nor the baking parchment. Then remove everything & let the panettone cool down to room temperature.