Panettone Di Milano Food

PANETTONE DI MILANO

Steps:

• This cake should be started the day before the actual baking (or very early on the same day).
• Sift and measure flour.
• Blend yeast with 2 teaspoons warm water and let stand 5 minutes.
• Add yeast mixture to 1/2 cup flour and mix well.
• Make a little ball of dough out of the flour/yeast mixture.
• Place the dough in a bowl, in a warm place for 2 hours.
• When ball of dough has doubled in size, place 2 cups pastry flour on a pasty board, place yeast dough in the middle, add enough lukewarm water to make a soft pliable ball and knead carefully.
• Cover well and let stand in a warm place for 3 hours.
• Place 1 cup pastry flour on board, add yeast dough and enough lukewarm water to make a soft pliable ball of dough and knead well.
• Let stand in warm place for 2 hours.
• When dough has risen again, place 1 1/2 cups flour on pastry board, add dough, salt and melted butter and knead together well.
• Beat together egg yolks, whole eggs, sugar and 1/2 cup lukewarm water.
• Beat until frothy.
• Add to dough a little at a time, kneading constantly until everything is well absorbed.
• Add raisins and peel and knead well to distribute fruit evenly.
• You can make 1 large panettone, or loaf, or 2 small ones.
• If you wish to make two, divide dough in half and shape.
• Let the shaped dough rise in a warm place for 4 to 6 hours (depending on the heat in your kitchen).
• The loaf or loaves should be double their original size, and the dough should be very soft to the touch.
• Make a cross mark with a sharp knife on the top of each loaf, and place loaf on buttered paper on a baking sheet.
• Place in a preheated, hot oven (400°F) for 5 minutes.
• Remove from oven quickly, and place a 1/2 tablespoon butter* in the center of the cross mark; (*if making 2 loaves, use 1/4 Tablespoon in each loaf).
• Return to oven and bake at 400°F for 15 minutes.
• Lower heat to 375°F, and continue baking 45 minutes, or longer, depending on the size of the loaf.
• Remove from oven and cool on a rack.
• This cake keeps fresh a long time, stored in a plastic bag.
• Its not necessary to keep it refrigerated.

PANETTONE

Steps:

• Dissolive 1 teaspoon sugar in warm water in large bowl.
• Sprinkle in yeast, let stand 10 minutes, then stir well.
• Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour.
• Beat with wooden spoon or electric mixer. (I use mixer with dough hook).
• Add 2 cups more flour and eggs; beat 3 minutes.
• Add enough of remaining flour to make a soft dough.
• Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl.
• Turn dough to grease top, cover with towel or plastic wrap.
• Let rise in warm place until doubled (about 2 hours).
• Punch down.
• Turn out on lightly floured board and knead in nuts and fruit.
• Divide dough into 2 equal portions.
• Shape into round loaves and place into well greased 8 inch round, deep, cake pans.
• Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours).
• Bake 350 degrees for 35 to 45 minutes.
• Cover with foil if browning occurs.
• Remove from pans immediately.
• Brush lightly with melted butter.
• Can be iced with a powdered sugar icing.