Cut the butter into cubes and leave at room temperature to soften.

Fit the Spiral dough tool to the machine.

Add Ingredients 1 (rum, raisins) into the saucepan.

Heat on a low heat for about 5 minutes.

Leave to cool.

Add Ingredients 2 (water, yeast, flour, caster sugar, vanilla sugar, eggs, citrus peel, lemon zest, orange zest, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for 5 minutes.

Add Ingredients 3 (butter) into the Mixer bowl, while the machine is running.

Mix on speed 2 for 5 minutes.

Transfer the contents of the saucepan into the Mixer bowl.

Mix on speed 2 for 5 minutes.

Cover with a tea towel.

Leave to prove for 1 hour, 30 minutes.

Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently pull the edges into the centre.

Gently roll the dough to make a ball.

Cover with a tea towel.

Leave to rest for 10 minutes.

Take the dough and roll it back on the worktop to create tension on the surface.

Place the dough in a panettone case.

Leave to prove for 1 hour.

Pre heat the oven to 200ºC.

Brush Ingredients 4 (egg) over the dough.

Bake for 50 minutes at 200ºC or until the loaf sounds hollow when the bottom is tapped.

Insert 2 skewers through the base of the panettone.

Suspend upside down to cool, stopping the dough from collapsing.

Dust the panettone with Ingredients 5 (icing sugar).

Serve.