Begin by boiling the raisins in the 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 yeast milk and beat the mixture in an electric mixer. Add the eggs, the yolk, the peel and lemon juice, the salt and the 2/3 cup of sugar, and beat until you get a homogeneous mass.
Add the remaining 3 cups of flour, little by little, to the mixture (keep the mixer on a low level to prevent the flour from flying).
Add the butter (little by little) and beat until you get a smooth and shiny dough (4-6 minutes).
Remove the raisins from the rum and add them to the dough with the chopped fruits and mix slowly until you get the Panetone dough.
Pour the dough into a deep, slightly greased bowl and cover with egapac. Allow the dough to grow at room temperature for 2-3 hours until it is twice the size.
To bake the Panetones, empty and clean evaporated / condensed coffee cans or milk cans will be used.
The cans are greased with butter and wax paper is placed around it, a rectangular piece that covers the sides and a round piece that covers the bottom. (Tip: all the points that the dough will touch need to be covered with waxed paper
Using a little flour knead the dough carefully. Divide the dough into two and put 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 waxed paper and allow the dough to grow further for 2 hours.
Preheat the oven to 180 degrees Celsius, and beat an egg yolk with water to paint the Panettone lids.
Bake until the tops are well browned (35-40 minutes).
Remove the loaves from the cans (by turning and sticking at the bottom) and leave on a rack to cool them.
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