Combine the rum (or apple juice if you are skipping the booze), water, green raisins, raisins, candied orange rind, crystallized ginger, and vanilla extract in a small saucepan. Bring to a gentle simmer over medium heat for 5 minutes. Remove from heat cover, allowing the fruit to absorb the liquid for 15 minutes. Drain any excess liquid and set aside.

Warm the plant-based milk over low heat until it reaches 100°F (40°C). Sprinkle in the yeast and sugar. Let sit for 10 minutes, or until foamy and active.

Pour the proofed yeast into a bowl with the yogurt, flour, orange zest, and salt. Mix until a rough dough forms. Add the softened butter and knead for 8–10 minutes, either by hand or with a stand mixer fitted with a dough hook, until the dough is smooth and elastic.

Fold in the soaked fruit until evenly distributed.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 80 minutes, or until doubled in size.

Preheat the oven to 350°F (175°C). Just before baking, melt the butter for baking and brush it over the surface of the dough. Sprinkle evenly with sugar.

Bake for 40–45 minutes, or until the top is deep golden brown and a skewer or toothpick inserted deeply into the center comes out clean.

Optionally, while the panettone bakes, prepare the finishing wash by whisking together the agave nectar and olive oil. After 35 minutes of baking, remove the panettone from the oven, brush the surface evenly with the agave-oil mixture, and return it to the oven for the remaining 5–10 minutes of baking time.

Transfer the baked panettone to a wire rack and allow it to cool completely in the mold. Once cool, dust generously with powdered sugar before serving.