Soak the sultanas and the candied peel in the liqueur and leave to soak for 30 min. Next, warm the milk until luke warm, and sprinkle in the yeast. Mix well and leave to ferment for 20 minutes. The mixture should be light and fluffy. Gradually stir in the sugar, eggs, zest, flour and salt until the mixture binds together. Turn the mixture out onto a floured surface and knead for at least 5 minutes until smooth. Return the dough to a clean bowl, cover and place in a warm place to prove till double in size. When ready, crape out the dough and knock back on a slightly floured surface. Place the dough in the bowl again, cover, and allow to prove again till double in size. Once the second proving is done, mix in the soaked fruits and pine nuts and knead until all the fruits are well incorporated. Place the dough into a greased and lined cake tin. Allow to prove again for the last time, until the panettone has filled the tin. Bake in a hot oven 180°c for 10 min, lower the temp to 150°c and cook for further 20 min. When cooked, remove the panettone from the oven and brush with fruit liqueur for a shiny, glossy finish. Suggested accompanying wine: DELICATA gellewza Frizzante I.G.T. Maltese Islands – Demi sec