Italian Christmas Bread (Panettone)

Mix together milk and yeast and set aside. If using traditional panettone pan, spray pan with butter cooking spray, then line with panettone liner and spray the liner with more spray. If using cupcake pans, spray two, 12-capacity cupcake pans with butter spray, then line with cupcake liners, and spray the liners with butter spray (so you are spraying butter spray into the bare pan holes, then lining them, then spraying the cupcake liners again). In a saucepan, mix 1 cup water, 1 additional Tbsp orange extract and 1/2 cup raisins and gently simmer for 5 minutes until the raisins reconstitute. Drain off the liquid and set aside plumped raisins. In a mixing bowl, cream together room temperature butter and granulated sugar using hand mixer or paddle attachment of a stand mixer. Be patient - this can take 5 to 10 minutes; you want the butter to lighten in color. Add plumped raisins, vanilla, orange and lemon extracts, and orange and lemon zest and mix another minute. Pour in yeast/milk mixture and slowly mix for another minute. Now add beaten eggs, and slowly mix another minute. Add 1 cup of the flour and the salt, and mix until incorporated. Then add a second cup of flour and mix, then a third cup of flour and mix. At this point, dough will still be sticky, but should be stiff enough to pour out onto a lightly floured surface. Knead for about ten minutes, gradually adding an additional cup of flour as you go along. You do not need to use every last bit of flour. Depending on the humidity where you are, 3 1/2 to 4 cups should do it. The extra half cup is for dusting the kneading surface and for sprinkling onto any sticky dough. Spray a large bowl with butter flavored cooking spray, form kneaded dough into a ball and add dough to the bowl. Spray top of the dough with butter flavored cooking spray, cover bowl with plastic wrap and place in a warm place to rise until doubled - about two hours. Once risen, form dough into a large ball and add dough to lined panettone pan, spray with butter spray, cover with plastic wrap and set aside in a warm place to rise an additional hour. If using cupcake pans, break off dough into meatball-sized portions, fold into a tight balls and add into lined, sprayed cupcake tins. Spray the dough tops with more butter spray and cover with plastic wrap. Set aside to rise an additional hour in a warm place. Preheat over to 350 degrees. After second dough rise, make egg wash by mixing together additional 1 egg and 1 Tbsp water. Brush top of risen dough with wash (either the large single dough or the individual cupcake-sized doughs). Bake panettone in lower third of over -- 20-25 minutes if in cupcake form or 50-55 minutes if large dough. Insert skewer into middle of panettone at end of baking time. It should come out clean, otherwise leave in oven an additional 3 to 5 minutes for cupcakes or 5 to 10 minutes for large dough. Once baked, place pan onto cooling rack for ten minutes, then remove baked panettone and place onto a plate to cool completely. Once cooled, sprinkle with powdered sugar and serve!