Soak the raisins in the rum and set aside.

Pour the lukewarm water into a small bowl and add the crumbled yeast. Let it sit for 5 minutes.
Stir to completely dissolve the yeast.

In a small saucepan, combine the milk and butter over medium heat until the butter is melted.
Let it sit until the mixture is lukewarm, about 5 minutes.
Lightly beat the eggs in a small bowl and add the lemon extract and vanilla.

In a large mixing bowl with a dough hook, mix the flour, sugar, salt, cinnamon, lemon and orange zest, and candied orange peel.

Then, add the yeast mixture, eggs, and milk-butter mixture.
Knead until the dough is smooth and elastic but not sticky.