Mix the dry yeast, flour, sugar, salt, lemon zest and the scraped pulp of the vanilla pods. Add the butter in flakes, egg yolks and water. Mix with the dough hook of the mixer until smooth. Turn onto a floured surface shape and knead with hands for 5 min. Place in a large enough bowl, cover and let rise in a warm place for 30 min.
Add candied lemon peel, currants and raisins and knead together with dough. Cover and let rise.
In the meantime, make a mold with aluminum foil 48 cm wide and separately thick: Cut a strip of 60 cm small. Fold the piece so that the foil is double except for a 4 cm wide edge. Score the single edge at 3-4 cm intervals across the entire width. Grease the foil on the side that will be turned inward. Fold the notched edge inward as a bottom and form a cylinder of 16 cm ø from the foil. Tie with a ribbon. Place the give on a greased baking sheet. Slide the dough into it, cover it and let it rise until the dough is at least 20 cm high. Cut the top of the panettone crosswise and bake for 45-50 min in a heated oven at 175 °C (gas 2) on the lowest rack. After 20 minutes, brush with butter.
When it darkens on the surface, cover with foil. Cool in the pan. Keep the panettone in a tin.
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