| make the butter soft in the micro waves oven at the lowest heat |
it must be soft and a little creamy | |
| add two yolks and one egg |
blend them a little | |
| addslowly milk while stirring
|
Artusi says to add the flour slowly | |
| as soon as finished (stir well) |
add sugar and salt to the batter | |
| and the leaven "stir the dough at least half an hour making it neither too liquid nor too thick" |
and without lumps, the butter perfectly melted | |
| you can reduce the time by using the whisk |
a s you can see in the picture the dough becomes silky and separating from the pot | |
| flour the candied fruits. In this manner they will not slip to the bottom |
mix candied fruits with the batter and stir well | |
| for mixingwell candied fruits with the dough |
grate a little of lemon peel for the flavor and stir again | |
| put in a baking pot. It must have a shape like a round bread |
the oven paper is useful, moistened and squeezed to dry. Keep a 30% of the space free for the leavening | |
| on the top we have spread some sugar grains, the unique variation to the original Artusi's recipe, which forecasts sugar mixed with flour. |
put in the preheated oven at F 400 (200 C) for 15 minutes, then reduce to F 350 (180 C) for the remaining time | |
| let the panettone Marietta cool in the oven, in this manner you avoid it to decrease |
remove the oven paper | |
| and merry Christmas to all! |