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Recipe of Iconic Traditional milanese panettone for Lunch Food

Written by Theresa Lopez Aug 12, 2021 · 4 min read
Recipe of Iconic Traditional milanese panettone for Lunch Food

Recipe of Iconic Traditional milanese panettone for Lunch Food

Traditional milanese panettone

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, traditional milanese panettone. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Traditional milanese panettone is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Traditional milanese panettone is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have traditional milanese panettone using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Traditional milanese panettone:
  1. Get 250 grams plain flour
  2. Make ready 250 grams manitoba flour
  3. Prepare 4 eggs
  4. Make ready 3 egg yolks
  5. Make ready 120 grams raisins
  6. Make ready 1 tbsp malt or sugar
  7. Take 12 grams barm
  8. Get 160 grams sugar
  9. Make ready 40 grams candied orange
  10. Take 60 ml milk
  11. Get 40 grams candied cedar
  12. Take 160 grams butter
  13. Prepare 5 grams salt
  14. Make ready 1 vanilla bean
Steps to make Traditional milanese panettone:
  1. FIRST STEP: 100 gr flour, 10 gr barn, 1 tbsp malt (or sugar), 60 ml. Soak the raisins (in water or liqueur), then melt the barn and the malt (or sugar) in 60 ml of lukewarm milk, then add flour and work until you get a smooth and soft dough. Put it in a bowl covered with plastic wrap till the volume doubles (about 1 hour)
  2. You’ll need 180 gr flour, 2 gr barn, 2 eggs, 60 gr soft butter, 60 gr sugar. Take the first dough, add the eggs, the barn, the flour and work with the hands, then add butter and sugar. Work till you get a smooth, not sticky dough; cover the bowl with wrap and let the dough leaven. It must double its size (2 hrs).
  3. You’ll need: 220 gr flour, 100 gr sugar, 2 eggs and 3 yolks, 5 gr salt, 100 gr soft butter, lemon zest, candied fruit, vanilla bean, raisins 120 gr. Take the dough and add the eggs, the yolks, the flour: work for at least 10 minutes (the dough must get stretchy). Add sugar, salt, then in two times the soft butter and then the candied fruit, the lemon zest, raisins. If you like you can add some aromas (lemon, vanilla, rhum).
  4. Let it leaven in a lukewarm room (or inside an empty oven) covered with wrap, it should double its size. Meanwhile take a panettone mould (18 cm diameter at least); take the dough, work it in a sferic shape and put i tinto the mould. Wait again two hours, until the dough gets to the upper level of the mould. Then wait 10-15 minutes, so that the upper surface gets dry, make a cross cut and put in the center a butter nut. Now it’s time to cook: pre-heat the oven at 200 °C, with a small water bowl in the lower part of the oven, bake the panettone for 10-15 minutes, then lower to 190 and cook again for 10-15 minutes. If it gets too dark, lower again the temperature to 180. The panettone must be baked for one hour. Then, cool it, but upside down (look at the pic): otherwise it won’t get airy and soft.

So that is going to wrap this up for this special food traditional milanese panettone recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!