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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
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When the dough will be leavened squeeze the sultana/raisins to dry | |
mix with candied fruits and flour, it is important for not making them slipping to the pot bottom | |
roll out the dough again | |
sprinkle the candied fruits on | |
roll the dough | |
knead 10 minutes | |
you can do also with a kneading machine, but it will not become silky | |
coat a baking pan with oven paper | |
is it possible to find also baking pan for the panettone, instead put into a cylindrical baking pan | |
put the dough into the baking pan, but fill it only for 3/4 | |
brush the surface with the last beaten egg and a little of milk | |
make two little cut on the top with a cross shape, for helping it to swell | |
put into the cold oven and bake at F 120 (50 C) after 20 minutes increase up to F 430 (220 C) after 20 minutes the surface should be browned: reduce to F 320 (160 C) and start the ventilation. let it bake for 60 minutes
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take your panettone out | |
make it cool | |
merry Christmas! |
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