How to make panettone, traditional cake for Christmas, the last part of preparation with baking temperatures:step-by-step explained and photographed recipe by Italian homemade cooking

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ITALIAN RECIPES TRADITIONAL AND CREATIVE

Photographed recipe: how to make Panettone, traditional recipe of Milan for Christmas. The baking temperatures

PREPARATION: "school of cuisine"

The dough will be increased 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
	take your panettone out
make it cool
	merry Christmas!

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