Add rum and raisins into the Warming bowl.
Cook for 10 minutes, heat setting 6, speed Off.
Transfer into a medium bowl and set aside.

Clean the Warming bowl and fit the Dough Tool.
Add water, yeast, flour, caster sugar, vanilla sugar, 3 eggs, citrus peel, lemon zest, orange zest and salt into the Warming bowl, fit the splashguard.
Knead for 5 minutes, speed 2.
Gradually add butter while the machine is running.
Knead for 5 minutes, speed 2.
Add the contents of the medium bowl.
Knead for 5 minutes, speed 2.
Remove the Dough Tool and the splashguard.
Prove for 1 hour, heat setting 2, speed Off.
(Tip: Or use the Dough Proving preset if applicable.)

Transfer the dough to a lightly floured work surface and divide into 16 equal pieces.
Gently pull the edges into the centre of each piece of dough and form into balls.
Cover with a tea towel.
Let rest for 10 minutes.
Place the formed dough in the individual panettone cases.
Prove for 2 hours until doubled in size.

Preheat the oven to 200ºC.
Brush the dough with beaten egg and place in the oven.
Bake for 16 minutes, 200ºC, until hollow-sounding when tapped.  
(Tip: If needed, bake for a few more minutes.)
Remove the cakes from the oven and insert skewers through the base of the panettones.
Suspend upside down to cool, stopping the dough from collapsing.
Dust each panettone with icing sugar.

Serve