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Traditional Milanese Panettone Recipe

Traditional milanese panettone Recipe
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Cooking Time : 10 minutes
Serving : 12
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Prepare the ingredients before making Traditional milanese panettone in your home. Then, follow these steps below to serve Traditional milanese panettone for your family or friends.

Ingredients: Traditional milanese panettone

  • 250 grams plain flour
  • 250 grams manitoba flour
  • 4 eggs
  • 3 egg yolks
  • 120 grams raisins
  • 1 tbsp malt or sugar
  • 12 grams barm
  • 160 grams sugar
  • 40 grams candied orange
  • 60 ml milk
  • 40 grams candied cedar
  • 160 grams butter
  • 5 grams salt
  • 1 vanilla bean

How to Make Traditional milanese panettone

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Traditional milanese panettone in your home by yourself.

    Step 1
  • FIRST STEP: 100 gr flour, 10 gr barn, 1 tbsp malt (or sugar), 60 ml. Soak the raisins (in water or liqueur), then melt the barn and the malt (or sugar) in 60 ml of lukewarm milk, then add flour and work until you get a smooth and soft dough. Put it in a bowl covered with plastic wrap till the volume doubles (about 1 hour)
  • Step 2
  • You’ll need 180 gr flour, 2 gr barn, 2 eggs, 60 gr soft butter, 60 gr sugar. Take the first dough, add the eggs, the barn, the flour and work with the hands, then add butter and sugar. Work till you get a smooth, not sticky dough; cover the bowl with wrap and let the dough leaven. It must double its size (2 hrs).
  • Step 3
  • You’ll need: 220 gr flour, 100 gr sugar, 2 eggs and 3 yolks, 5 gr salt, 100 gr soft butter, lemon zest, candied fruit, vanilla bean, raisins 120 gr. Take the dough and add the eggs, the yolks, the flour: work for at least 10 minutes (the dough must get stretchy). Add sugar, salt, then in two times the soft butter and then the candied fruit, the lemon zest, raisins. If you like you can add some aromas (lemon, vanilla, rhum).
  • Step 4
  • Let it leaven in a lukewarm room (or inside an empty oven) covered with wrap, it should double its size. Meanwhile take a panettone mould (18 cm diameter at least); take the dough, work it in a sferic shape and put i tinto the mould. Wait again two hours, until the dough gets to the upper level of the mould. Then wait 10-15 minutes, so that the upper surface gets dry, make a cross cut and put in the center a butter nut. Now it’s time to cook: pre-heat the oven at 200 °C, with a small water bowl in the lower part of the oven, bake the panettone for 10-15 minutes, then lower to 190 and cook again for 10-15 minutes. If it gets too dark, lower again the temperature to 180. The panettone must be baked for one hour. Then, cool it, but upside down (look at the pic): otherwise it won’t get airy and soft.
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