Panettone

Combine the raisins with the rum and 2 tablespoons of hot water.

Soak at least 8 hours or overnight.

Mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined.

Whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture.

Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more.

Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter.

Stir this mixture into the dough.

Place the dough in a large bowl, cover with plastic wrap, and let rise for hours.

Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface.

Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold.

Place the dough-filled panettone mold on a baking sheet.

Use a very sharp serrated knife to score an “X” across the entire surface of the dough.

Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone 4 inches apart and 1 inch from the bottom so the skewers are parallel.