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Ingredients
  • 1 cup raisins
  • 2 Tbsp. light rum
  • ⅔ cup tepid water plus 2 Tbsp. hot water, divided
  • 3¾ cups all-purpose flour
  • ⅔ cup sugar
  • ½ tsp. salt
  • ½ tsp. active dry yeast (from a ¼-oz. package)
  • ¼ tsp. grated lemon zest
  • ½ vanilla bean, split lengthwise
  • 3 large eggs at room temperature 30 minutes
  • 1 Tbsp. mild honey
  • 12½ Tbsp. unsalted butter (10½ cut into tablespoons and well softened; 1 Tbsp. melted; and 1 Tbsp. chilled)
  • ⅔ cup candied citron, chopped if pieces are large
  • Equipment: a heavy-duty stand mixer fitted with paddle attachment; a (6- by 4½-inch) paper panettone mold; 2 (12-inch) metal skewers
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