For Proofing:

1. In a small saucepan gently warm 1 cup of milk. Do NOT overheat.
2. Pour the milk into the bowl of a stand mixer and sprinkle yeast and a teaspoon of sugar.
3. Whisk and let stand until the yeast has proofed. It should be foamy after about 5-10 minutes.

For the Dough:

1. Add 3 cups of flour, sugar and salt to the yeast. Mix until a sticky dough has formed with the dough hook attachment.
2. Cover with a towel and let sit for about an hour in a warm, dark place.
3. Once the dough has risen, mix in the beaten eggs and mix on low speed with the paddle attachment. Scrape the sides down to make sure all of the dough has been incorporated.
4. Add butter, shortening, almond extract, lemon essence and orange zest. Add remaining cup of flour while mixing on low speed, just until the dough pulls from the sides of the bowl. Do NOT overmix. Add the dried citron, cranberries and cherries; mix just until incorporated.
5. Turn the dough onto a well-floured surface and knead for 3-5 minutes. Shape the dough into a ball and leave it in the refrigerator overnight.
6. Take the dough out of the refrigerator and let rest to room temperature.
7. Preheat oven to 350 degrees F.
8. Transfer to a Panettone molds or a tall well-greased cake pan (I used an angel food cake tin). Brush the Panettone with an egg wash and sprinkle generously with white sugar.
9. Bake for about 45-50 minutes until golden. Let cool completely before slicing.
10. Serve and enjoy!