Panettone

1 cup golden raisin s (5 oz)

1/2 cup sweet Marsala

1/2 cup warm milk (105-115 F)

2 teaspoons sugar

4 teaspoons active dry yeast (from two 1/4-oz packages)

3 1/4 cups unbleached all-purpose flour

3 large egg s at room temperature for 30 minutes

1 tablespoon finely grated fresh lemon zest

1 tablespoon fresh lemon juice

3/4 teaspoon salt

1 stick ( 1/2 cup) unsalted butter , cut into 8 pieces and softened, plus additional for buttering cans

1 cup diced fine-quality candied citron (not a supermarket brand; 6 oz) For egg wash

1 large egg yolk

1 tablespoon water

Special equipment: a stand mixer fitted with paddle attachment; 2 (10- to 15-oz) clean coffee cans (paper or plastic labels removed); parchment paper