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Before you jump to Traditional milanese panettone recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
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We hope you got insight from reading it, now let’s go back to traditional milanese panettone recipe. To cook traditional milanese panettone you only need 14 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Traditional milanese panettone:
- Use 250 grams plain flour
- Use 250 grams manitoba flour
- Use 4 eggs
- You need 3 egg yolks
- Take 120 grams raisins
- Provide 1 tbsp malt or sugar
- Get 12 grams barm
- Get 160 grams sugar
- You need 40 grams candied orange
- You need 60 ml milk
- Provide 40 grams candied cedar
- Provide 160 grams butter
- Use 5 grams salt
- Use 1 vanilla bean
Steps to make Traditional milanese panettone:
- 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)
- 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).
- 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).
- 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.
It has a slightly light and airy texture but a rich and buttery taste, and is not very sweet. Treat yourself, or someone you love, to some luxury chocolate biscuits or hand-crafted fudge. It was also Motta who revolutionised the traditional panettone by giving it its tall domed shape by making the dough rise three times, for almost. Today there are very specific rules for a confectionery product to be called "Panettone". The classic Milanese must be soft and obtained by natural fermentation from sour dough.
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