Warm the milk in a saucepan, but don’t let it come to a boil.
In the bowl of a stand mixer, with the dough attachment on, sprinkle the yeast over the warm milk. Let stand until foamy, about 5 minutes.
Sprinkle 1/2 cup of flour and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
To the bowl, add remaining 2 1/2 cups of flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes.
Add butter, 1 tablespoon at a time, mixing well after each addition. Mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add extracts, orange peel, and raisins. Mix until combined.
Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
Bring the dough to room temperature and split between six, very well greased, tin cans.
Cover the cans with plastic wrap and place them on a cookie sheet. Cover with a towel and place them in a warm area of the house or on top of a heated oven (you can set to 350 degrees to create a warm environmenfor the bread to rise.
Let it rise for at least 2 hours or longer. The bread should double in size and puff up over the top of the can.
1Re-set the oven to 375 degrees. Carefully move the cookie sheet with the bread into the oven and bake for 20-25 minutes. Let cool and decorate cans as desired.