In a bowl, mix the yeast with 1 tablespoon sugar, 2-3 tablespoons cool water and let it stand for 10 minutes.
Separately, mix the white wine, bay leaf, orange zest, cinnamon, nutmeg. Put the fragrant mixture to boil on a high stove. Once it comes to a boil, reduce the heat and wait for the blend to evaporate down to 1/4 cup, for about 2 minutes. Mix in the butter, honey, vanilla, allow it to cool and remove the bay leaf.
In a large bowl or tray, sift the flour, setting aside 2/3 cup of it, and add the sugar and salt. In the middle, make a well and add the yeast mixture and the one with the spices. Gradually knead a smooth and elastic dough by sprinkling the allocated flour. Transfer the dough to a greased tray, cover and leave it in a warm place to rise for about 1 hour and 30 minutes.
Roast the walnuts briefly in a dry pan on the stove and let them cool. Mix the raisins and nuts into the dough. Form identical balls of the desired size from the dough, then arrange them in a greased tray at a distance from one another. Allow to rest for 10 minutes and brush them with the beaten yolk.
Leave them to rise again, covered with a towel, for 2 hours. Then sprinkle them with granulated sugar and put them to bake in a moderate oven for about 45 minutes. Wrap the baked Easter panettone cookies in a towel and leave them to cool.