ITALIAN RECIPES TRADITIONAL AND CREATIVE Panettone traditional recipe. 
This is the classic Panettone , the traditional cake for Christmas of Milan: swollen, with candied fruits, sultana/raisins, dark crust...made by yourselves! One of the many tales about this cake tells that it takes the name from the Italian words "pan de Toni" ( in Italian Bread of Toni). But who was he? Somebody say he was its inventor. Other people say he was the baker's daughter betrothed. He invented this sweet for helping his lover. It is basically bread with much butter. It is difficult to prepare, but very gratifying. | BASIC INGREDIENTS | COMMON WHEAT FLOUR | | typology | TRADITIONAL CHRISTMAS RECIPE OF MILAN | | Conservation | POSSIBLE | | season | CHRISTMAS | | difficulties | HIGH |
Timetable |
|  served | 5 hours (minimum) |  cooking | 40 minutes |  rest | 3 hours (minimum) |  working | 90 minutes |
 suggested wine: dessert wine
ingredients for 2 persons | | COMMON WHEAT FLOUR | oz 25,00 | 700 GRAMS | | YEAST | oz 2,00 | 50 GRAMS | | EGGS | 5 | 5 | | BUTTER | oz 7,00 | 200 GRAMS | | SUGAR | oz 7,00 | 200 GRAMS | | SALT | 1 TEASPOON | 1 TEASPOON | | SULTANA/RAISINS | oz 1,00 | 30 GRAMS | | MIXED CANDIED FRUITS | oz 1,00 | 30 GRAMS | | MILK | 1/2 CUP | 100 cc |
Notes to the recipe: there are several kinds of panettone, this is the recipe of the traditional cake of Milan for Christmas. It is also the most known and most popular recipe. It can be less or more swollen, but this characteristic it the most important one. Panettone is difficult to make, as it requires many preparation phases and before all, a very great attention to the leavening phases. We have split the photographed recipe into 3 steps: how to make the dough with first leavening steps , how to make the dough second part and how to make the cake in its typical shape
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