ITALIAN
RECIPES TRADITIONAL AND CREATIVE
Recipe: ingredients,doses
and history of Panettone of Milan, traditional recipe for Christmas.
This is the classic Panettone of Milan, the traditional sweet for Christmas:
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
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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