Panettone is one of the most characteristic desserts of the Italian tradition, a sweet symbol of Milanese Christmas. It takes its origins from an idea of a kitchen boy: Toni. On the eve of a Christmas, the chef of the Casata degli Sforza (1500) burns the dessert prepared for the ducal banquet. Toni, then, decides to use the dough of bread and some other ingredients, eggs, sugar, raisins and candied fruit, to obtain a soft dough. The result was a resounding success, which Ludovico il Moro called Pan de Toni in tribute to the creator.
INGREDIENTS For the dough 500 g of manitoba flour 150 g of sugar 1 cup of warm water 150 g of butter a pinch of salt 1 tablespoon dry yeast 2 whole eggs 2 egg yolks grated peel of an orange and a lemon vanilla 3 tablespoons raisins or/and chocolate chips 3 tablespoons candied fruit into small pieces 3 honey spoons
For the frosting (optional) 3 tablespoons of almond flour 1 tablespoon of cornstarch 3 tablespoons of sugar 1 egg white granulated sugar 2 tablespoons flaked almonds 4 tablespoons granulated sugar
PREPARATION
In a glass, activate the yeast with warm water and a teaspoon of sugar: it will start to make small bubbles. In a bowl mix flour, sugar, butter into small pieces, whole eggs, egg yolks, grated lemon and orange zest, vanilla, salt and activated yeast. Knead until a smooth dough, if necessary help yourself with a mixer.
Add the raisins to the dough. Knead until it is evenly distributed. Give the mixture a ball shape. Keep the greasy hands with butter to facilitate handling. Leave to rise in a well-oiled bowl with food wrap until it triples the volume, about 2-3 hours. To help the leavening put in the oven off with light on, preheated to 50 °C and then turned off.
Deflate the dough and move it on a work surface, round it again with your hands as previously done, form a sphere and put it in a 750 g paper mold or in a high non-stick panettone mold (6.75 '') previously buttered. Let it rise well covered until it reaches two fingers from the edge (always oven off with light on).
Meanwhile, in a bowl add the egg white with almond flour, cornstarch and granulated sugar, mix well with a hand whisk. Gently brush the icing on the panettone, sprinkle with granulated sugar and some almonds. Put the panettone mold in a pan so as not to dirty the oven in case of dripping. Cook in a preheated oven, static at 180 ° C for about 50 minutes in the lower part of the oven. Take the toothpick test before unmolding. If after 35 minutes it darkens too much cover with aluminum foil. Leave it cool down and enjoy!
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