Activate the yeast in 1/2 bowl of warm milk with a little sugar and flour.
Beat the eggs with the sugar very well, add the rest of the products, the grated lemon rind but excluding the lard and oil.
Sift the flour and add some of the milk mixture and effervescent yeast to it.
Start kneading, while gradually adding melted lard and oil.
Stretch the dough and squish it back together again. Repeat several times or hit it on the counter.
Leave the dough covered with foil in a warm area and once it's ready, divide it up into several balls, depending on how many panettones you'd like.
Form wicks from it, weave them together 3-4 at a time and fold the ends downward.
Leave in a warm area to rise, then smear them with beaten together yolk, milk and oil. Sprinkle sugar and almonds generously, bake in a preheated 320°F (160 °C) oven.