Take the milk, yeast and a teaspoon of the sugar and combine it together in a bowl, leave it to bubble away.
Place the sugar, vanilla and butter in the bowl of a stand mixer with the beater attached and cream the two together until pale and fluffy.
Add the eggs one at a time, beat them into the mixture, adding the next one when fully mixed in.
Add the grated orange zest, yeast mixture and the flour and change the beater to a dough hook. Mix on Medium for 10 minutes, until the dough is coming away from the sides of the bowl.
Cover the bowl with cling-film and place somewhere warm for two hours to prove, until the dough has doubled in size.
After two hours, add the chocolate and candied peel and mix the dough again with the dough hook for 5 minutes.
Place the dough inside the panettone case and cover lightly with clingfilm and leave to rise for an hour or until it has reached the top of the case.
Pre-heat the oven to 160C Fan/180C/350F and bake the panettone for 45 minutes. As soon as the panettone is cooked, pierce the case with two wooden kebab skewers straight through the sides near the bottom and hang the panettone upside down to cool, this will stop it sinking.