3. In the bowl of a stand mixer, whisk together 3 eggs, sugar, vanilla, lemon juice, orange liqueur, lemon zest and orange zest. Add the milk yeast mixture.
4. Switch to the hook attachment and add the flour and salt. Mix for 4- 5 minutes, then add the melted butter and mix until combined. Add the raisins and candied orange peel. Mix to combine.
6. Transfer the dough to a floured surface and shape into a ball. Place in the bowl. Cover with plastic wrap. Let it rise in a warm place for 1 - 1 1/2 hours, until it doubles its size.
9. Cut a cross on top and brush with some melted butter or just spray with the cooking spray. Cover with plastic wrap and let it rise for one more hour, until it doubles (almost triples) its size.
10. Preheat oven to 350 F. Place the panettone mold on a baking sheet. Brush with egg wash (egg + 1 tbsp water) and bake for 40 -45 minutes, until toothpick inserted comes out clean and the top is golden brown.