Preparacion

In a small container, integrate the yeast with a teaspoon of sugar and a splash of milk, cover and allow the yeast to activate. Sift the Santa Maria premix, Olienka buckwheat and salt. Reserve.
Beat the butter with the sugar until the preparation is creamy and pale.
Add the eggs one by one. Add the zest and the vanilla essence. To integrate.
Stop beating. Add the activated yeast, the sifted premix and the warm milk. Beat for 1 or two minutes until it forms a creamy dough. Add the chopped dried fruits, integrate.
Pour the dough into panettone containers of the desired size. Let rise in a warm environment, without drafts until it reaches one centimeter from the edge of the paper mold. Cook in a 180 degree oven. The time will depend on the size of the mold you choose.