Pour the water into the bowl of a stand mixer fitted with a dough hook, add a teaspoon of the sugar and mix in the yeast. Leave the mixture for 10 minutes until it foams as the yeast has activated.
Stir in the eggs, egg yolks, clementine zest and the vanilla extract.
In a separate bowl, combine the flour, salt and sugar and then add the mixture to the wet ingredients with the stand mixer on a medium-high setting. Leave the mixer to knead the dough for five minutes.
Add the softened butter to the dough and leave the mixer to knead the dough for a further five minutes. Cover the bowl and leave the dough to rise for 90 minutes until it has doubled in size.
While the dough is rising, soak the dried fruit in the rum.
Once the dough has risen, punch the air out of it and gently add the rum-soaked dried fruit into the dough.
Place the dough in a Panetonne tin or any springform baking tin with some baking paper around the outside higher than the top of the tin. Let the dough rise again uncovered for another 90 minutes.
Preheat the oven to 180 degrees Celsius, and then bake for 35 minutes in the middle of the oven. Once it has cooked, let it cool for a few minutes before placing two rods through the bottom and hanging it upside down while it cools fully.