Origin and recipe of the famous Panettone
Il existe plusieurs recettes de ce dessert typique italien que l’on sert à Christmas. Les historiens s’accordent pour admettre qu’il vient de Milan, à l’origine, et qu’on le déguste depuis la fin du 15e siècle.
To perpetuate this delicious tradition at home, here is the traditional recipe for this brioche with raisins and candied fruit.
The ingredients
Take 600 grams of sifted flour, 100 grams of icing sugar, 150 grams of raisins, 100 grams of mixed candied fruit, 200 grams of butter, 12 cl of whole milk, 3 eggs, a pinch of salt, the zest of one lemon and 30 grams of baker's yeast.
The preparation
Preheat the oven to 180°C.
Then warm the milk in a saucepan. Remove from the heat and add the baker's yeast and flour. Stir with a wooden spoon until the dough is smooth. Let it rest in a warm place for 25 to 30 minutes to rise. Set aside.
On a smooth work surface, place the remaining flour and form a funnel in the middle. Pour in the melted butter, sugar, salt, and eggs (one at a time). Then gradually add the first mixture: milk, flour, and yeast.
Knead this dough until it is soft before adding the raisins and candied fruit.
Place the dough in the center of a buttered and floured panettone mold. Using a knife, draw a cross in the middle of the dough. Cover with a slightly damp cloth before letting it rest for at least three hours in a warm, dry place.
Brush the top of the dough with melted butter before baking for 45-50 minutes. The cake is ready when golden brown.
