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| ITALIAN RECIPES TRADITIONAL AND CREATIVE
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When the dough will be leavened 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
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 | take your panettone out |
| make it cool |  |
 | merry Christmas! |
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