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1
Put raisins and orange peel in a bowl, pour the orange liqueur and let stand for 1 hour.
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2
In a stand up mixer bowl with the hook attachment, pour the flour, sugar, salt, yeast, egg, vanilla extract, water, orange flower water, lemon zest, raisins and orange peel. Begin kneading .
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3
Gradually add the warm milk, then add the softened butter.
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4
Knead 5-7 minutes to get a smooth dough.
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5
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until it doubles in volume in a warm place for about an hour.
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6
Place the dough on a lightly floured surface, punch the dough to release the air.
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7
Divide into 4 equal parts. Make 4 balls.
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8
Using a brush, grease the empty cans with a little melted butter.
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9
Line bottoms of cans with circles of parchment paper. Then, line the sides as well, up to 3-4 cm high.
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10
Divide the dough in 4, and place it in the lined cans, cover with a cloth and let rise for about 1 hour.
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11
Heat your oven to 190 degrees Celsius and bake the pannetones for 25-30 minutes.
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12
Let them cool then remove them from the tins so that they completely cool.
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13
Decorate cans with kraft paper and a ribbon to serve pannetones.
