Sift the flour twice, make a well and put a pinch of salt, the dry yeast, vanillas, rind and juice of 1 lemon in it. Beat the eggs with the sugar, heat the milk and add it, stir the egg mixture and pour it into the well.
Knead until you get a smooth, sticky dough.
Melt the butter and mix it with the oil.
Press down on the dough lightly and add a little of the fats to it, knead until absorbed, stretch it out with your hands, pour fats again, knead and continue until it's absorbed all of the fats.
Kneading will take at least 20 min., you need to see bubbles appear on the dough. Form it onto a ball and cover it. Leave in a warm area to rise until doubled in volume.
Soak the raisins in warm water and leave them to swell for 15 min., drain and dry them.
Cut the Turkish delight into pieces.
Divide the risen dough into 2, stretch one out with your hands, put 1/2 the Turkish delight and raisins in it and knead again. Repeat with the other part of the dough.
The 2 parts are for 2 medium-sized panettones, shape them as desired and place them in deep, narrow trays that you've oiled and covered with baking paper.
Leave the prepared panettones to rise again and when they visibly increase in volume, smear them with beaten egg white and sprinkle with sugar.
Put them to bake at 320°F (160 °C) for 40 min. until ready, depending on your oven.