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1
Soak raisins in rum and 2 tablespoons hot water till plump.
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2
Mix flour, sugar, salt, yeast, zest and vanilla bean in mixer on low speed until combined.
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3
Whisk the eggs, remaining water and honey together.
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4
With mixer at low speed pour in egg mixer into the flour mixture. Increase speed to medium-low to combine.
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5
Add 12 tablespoons butter one tablespoon at a time, mixing till all is incorporated increasing speed to med-high. Mix for 8-10 minutes till dough is smooth and elastic.
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6
Meanwhile drain raisins and combine with melted butter.
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7
Crumble marzipan.
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8
Stir in the raisins and marzipan.
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9
Place dough including vanilla bean in a large bowl covered with plastic wrap. Let rise till triple in volume about 12-15 hours in a draft free place. Oven is perfect for this. Overnight is ideal.
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10
Punch down and remove bean be sure to remove any of the seeds and mix into the dough, discarding the pods.
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11
On a work surface or sil pad dusted with flour place the dough. Dust the dough. Fold the edges into the center placing seam side down into a panettone mold, clean and dried generously buttered coffee can or a generously buttered bundt pan. Cover with a damp linen towel. NO terry towels! Let rise in a warm draft free spot for 5 hours.
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12
Preheat oven to 375 degrees with rack lower 3rd of oven.
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13
Place mold on a cookie sheet pan. Using a sharp knife mark the raised dough with an X one inch deep and place the chilled butter into it.
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14
Bake till toothpick comes out slightly moist NOT wet. About 1 hour at this point it should be very dark.
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15
Cool completely before cutting.
