Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners (. Set aside. To a bowl, add active dry yeast and water. Mix well and let stand for 5 minutes to active the yeast. Note: If instant yeast is used, skip this step and add the instant yeast to the dry ingredients.
Add sugar to the bowl and whisk until sugar dissolves completely.
Then add oil and vanilla extract and mix well.
Add flour, turmeric, salt and dried fruits mix. Mix well.
Cover and let dough rest for 30 minutes.
After 30 minutes, wet fingers to prevent sticking. Stretch and fold the dough.Cover and let dough rest for 1 hour. After 1 hour, stretch and fold the dough for a second time.Cover and let dough rest for 1 hour. After 1 hour, transfer dough to work surface. Do not add any flour to the work surface or to the dough. Divide dough into 6 equal pieces.Then, with wet fingers, form a ball with each piece and place into cupcake liners. Cover pan with plastic wrap and let dough rise for 30 minutes.
Bake in preheated oven, rack middle position, 350oF (180oC) 25-28 minutes or until toothpick inserted in the middle of cake comes out clean.
Let panettone cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.