ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Photographed recipe: how to make the dough and the first two leavening phases of Panettone, traditional recipe of Milan for Christmas.

Back to the ingredients table

PREPARATION: step-by-step-photographed recipe

	At first mix salt and sugar: it is very important for leavening. While leavening the temperature must be at least  F 80 (25 C)
melt the yeast in the milk
	prepare OZ 4,5 (130 grams) of flour
blend with the yeast obtaining a very fluid batter. Cover with a film and make it leavening for 30 minutes
	in a pot put tre yolks and one egg
add sugar and salt
	bit with a whisk until clear and foamy
add the batter and the eggs
	blend
add slowly (500 Grams) of flour
	knead the dough until all well blended
the dough must be thick and not sticky
	put the dough on the counter with other (50 Grams) of flour
knead the dough
	push well and knead
until not sticky. Put the ball leavening for two hours, until it will be twofold increased we are at the middle of our recipe!

Custom Search