Milan Panettone

    Posted by pierluca minniti on

    Mix the brewer's yeast with warm water in 75 g of flour to form a round loaf of the right consistency. Make a cross-shaped cut and put it to rise in a small pan with a layer of flour underneath for about 15 minutes. Make a hole in the middle of the remaining flour (about 275 g), add the sugar, salt, egg yolks, butter, grated lemon rind and the prepared yeast. Knead by adding warm water as much as necessary (a few tablespoons) and form a fairly firm dough, knead it for about 5 minutes until it comes away from the table, then add the sultanas, orange and citron cut into cubes. Leave the dough prepared in this way to rise in a mould greased with butter, rather narrow and high, until it has doubled its volume, make a cross-shaped cut and place a small knob of butter in the centre. Now put the panettone in the oven and after 10 minutes remove it quickly to open the four points caused by the cross-shaped cut, put it back in the oven for another 40 minutes at a temperature of 180°, then remove it from the oven and, before serving, leave it to cool.


    350 g of flour

    120 g of sugar

    120 g of butter

    10 g of brewer's yeast

    three egg yolks

    4 grams of salt

    150 grams of sultanas

    20 grams of candied orange peel

    15 grams of candied citron peel of a lemon

    Share this post

    ← Older Post Newer Post →

    Leave a comment

    Please note, comments must be approved before they are published.