Place flour, salt, sugar, yeast, milk, and eggs into a mixer bowl with a dough hook.
Mix slowly for two minutes, then on medium speed for 8 minutes until soft.
Add softened butter and mix for another 8 minutes while scraping the bowl.
Incorporate the dried fruit and nuts into the dough.
Chill the covered dough in a bowl overnight until firm.
Brush the inside of an 18cm panettone tin with melted butter.
Remove the dough from the refrigerator.
Knock back the dough, form into a ball, and place in the tin.
Prove at room temperature for 3 hours until doming over the tin.
Preheat the oven to 180°C.
Egg wash the top and bake at 180°C for 25 minutes, then at 150°C for 35 minutes.
Remove from the tin immediately and let cool.