Mix the yeast with the warm water and sugar and let rest 15 minutes.
In a mixing bowl, combine yeast with flour, salt, butter, margarine, milk, eggs, vanilla and wine. Beat until bubbles arise. Cover with a cloth and let rise 40 minutes.
Mix in the candied fruit, raisins and nuts.
Put the dough in a buttered and floured paper panettone mold. Let rise 30 minutes. Meanwhile, preheat oven to 220 degrees C.
Make a cut in the top of the panettone in the shape of a cross, brush with egg yolk and bake 40-50 minutes.