It is said that this dessert was born more than five centuries ago around 1490, when a young aristocrat, Ughetto Atellani de Futi, fell in love with the daughter of a Milan baker. To show his love he posed as an apprentice baker and invented a sweet dome-shaped bread with candied fruit based and aroma of lemon and orange. The Milanese began to flock to the bakery to ask for the “Pan de Toni”, name of the young, and hence the name of panettone. From that first bread they have been derived many variations and today can be found with grapes, raisins, almonds, chocolate and candied fruit. Its use became traditional in Italy at first and then worldwide during Christmas season.
Ingredients
| For the initial dough | |
|---|---|
 |
250 gr of Bread Flour (with more gluten flour) |
 |
25 gr of fresh Yeast |
 |
200 ml of Water |
| For the dough | |
|
500 gr of Bread Flour (with more gluten flour) |
|
25 gr of fresh Yeast |
 |
150 gr Sugar |
 |
200 gr Butter |
 |
2 whole Eggs |
|
2 Egg yolks |
 |
100 ml of Milk |
 |
200 gr of Candied Fruits |
 |
150 gr Raisins |
Utensils
| Large container |
| Kitchen towel |
| Molds for panettone |
| Brush |
Preparation
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With one day in advance, start preparing the dough in a large bowl mix the flour, yeast and water to form a sticky dough and bring to the refrigerator for 12 hours.
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Passed the time, place the dough on a flat surface and add all ingredients except candied fruit and mix until fully integrate and obtain a wet, sticky dough.
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Add the candied fruits and raisins, knead until blended.
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Let the dough with a damp towel for 1 hour and a half until it doubles in size.
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At the end of the time, divide the dough into 3 parts and place in molds for panettone. This should cover one third of the mold.
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Let stand, covered with a damp towel for 1 hour, or until it grows three quarters of the mold.
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Brush the surface of the dough with beaten egg with the help of a brush.
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Bake for 30 minutes at 200 degrees, or until toothpick inserted and comes out clean.
