The traditional Panettone Milanese was originally a big bread, which before cooking a cross would be made with a knife, as a sign of blessing. The big bread was then consumed by the family solemnly reunited for the traditional ceremony of Christmas.
Ingredients: 350g flour, 10g of yeast, 120g sugar, 120g butter, 3 eggs, 1 lemon, 1 pinch of salt, 150g of raisins, 1 orange peel, candied cedro 15g.
Preparation: Dissolve the yeast in a little warm water, stir in 70g of flour, form a small ball. Let it sit for about 30 minutes.
Sieve the flour, add in half the salt, sugar, egg yolks, butter, lemon rind and the yeast mixture. Add a couple of tablespoons of water so that the dough becomes smooth, working it for 7 or 8 minutes. When kneading it on the work surface, gradually add the raisins, candied orange and cedro cut into small cubes. Pour the batter into the greased mould and let rise for 45 minutes.
Make a cross on top, put the butter in the centre and bake in pre-heated oven. After 15 minutes, remove the cake from the oven.
Further open the cross incision and bake again for 40 minutes.
Bon Appetite ...