Preparation
1. Sprinkle 1 tbsp. granulated sugar and the yeast over the warm
milk and let sit 3 minutes; mix and let rest in a warm draft-free
place (e.g., a warm oven that has been turned off) until the mixture
has doubled in volume, approximately 5 minutes;
2. pour the mixture into a bowl, add in the egg yolks, vanilla,
lemon zest, salt and remaining sugar;
3. gradually mix in 500 ml (2 c.) of the flour by hand until a smooth
consistency is attained - the dough should easily come together
into a ball;
4. gradually add the butter cut into small dice and beat until the
dough becomes smoother and more elastic;
5. add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is
firm and silky but not sticky;
6. place the ball onto a lightly floured surface. Knead the dough
for approximately 10 minutes. When the dough is smooth and shiny,
place into a buttered bowl; dust lightly with flour, cover with
a kitchen towel and place in a warm draft-free place for about 45
minutes until doubled in volume;
7. punch down the dough firmly with your fist and flatten it out
in the bowl; add the candied lemon peel, raisins and currants and
knead until well distributed but without working the dough more
than necessary;
8. line a large bread pan with brown paper that has been well buttered
on both sides; place the dough in the pan and trace a cross on top;
9. cover with buttered paper and let rise again in a warm place
for 15 minutes;
10. remove the paper from the top; brush the top with softened butter.
Baking
1. Preheat the oven to 200°C (400° F);
2. place the bread pan on the middle rack of the oven and bake for
10 minutes;
3. reduce the oven temperature to 160° C (350° F) and continue
baking for another 30 to 40 minutes, brushing again with melted
butter; the bread is done when the surface is golden and crispy;
4. remove from the oven; remove the paper and let cool for 15 minutes
before unmoulding.
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In Milan, businessmen adopted the habit of giving panettone as a
Christmas gift to their clients. However, for a long time panettone
was seen as a luxury accessible only to a select few, until the
development of new production techniques made it available to everyone.
A process combining natural yeast and a paper mould allows the yeast
to leaven the dough to produce a cake that is light as a feather.
Ingredients: flour, yeast, milk, butter, eggs and sugar, dating
back to original recipes.
Presentation
Today panettone is well-known around the world and a wide range
of varieties is available: cream-filled, covered with chocolate
or almond icing; they are often sold in a distinctive box with a
handle.
Serving
Panettone can be enjoyed in a thousand and one ways: sliced thinly
or thickly, covered with various sauces, filled or topped with cream
preparations. It is particularly delicious toasted for breakfast,
dipped into hot or cold milk until it softens. Panettone is not
only a Christmas tradition but a delicious complement to a fine
meal.
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