Start by boiling the raisins in rum in a pot for 2 minutes. Remove from heat and let cool.
Meanwhile, mix the milk and the 2 tablespoons of sugar in a deep bowl. Add the yeast to the mixture and let the reaction occur for 5 minutes.
Add ¼ cup of flour to the milk with yeast and beat the mixture in an electric mixer. Add the eggs, the yolk, the lemon zest and juice, the salt, and the 2/3 cup of sugar, and beat until you obtain a homogeneous dough.
Add the remaining 3 cups of flour, little by little to the mixture (keep the mixer on a low setting to avoid the flour flying).
Add the butter (little by little) and beat until you obtain a smooth and glossy dough (4-6 minutes).
Remove the raisins from the rum and add them to the dough along with the chopped fruits and mix slowly until you obtain the Panetone dough.
Pour the dough into a lightly greased deep bowl and cover with plastic wrap. Allow the dough to rise at room temperature for 2-3 hours until it doubles in size.
To bake the Panetones, use empty and clean coffee cans or evaporated/condensed milk cans.
The cans are greased with butter and parchment paper is placed around, a rectangular piece covering the sides and a round piece covering the bottom. (Tip: all points that will touch the dough need to be covered with parchment paper)
Using a little flour, carefully knead the dough. Divide the dough in two and place one half in each can (based on the size of the can, you can make 2-3 Panetones with this recipe).
Cover the cans with parchment paper and allow the dough to rise even more for 2 hours.
Preheat the oven to 180 degrees Celsius, and beat an egg yolk with water to brush the tops of the Panetones.
Bake until the tops are well browned (35-40 minutes).
Remove the breads from the cans (by turning them upside down and tapping on the bottom) and leave on a rack to cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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