Traditional Panettone

Traditional Panettone the classic Christmas cake, born in Milan, but then spread throughout the Italian territory.

Ingredients for 4 people:

• flour 700 g;
• sugar 250 g;
• butter 250 g;
• brewer's yeast 40 g;
• 6 egg yolks;
• salt 10 g;
• sultanas 200 g;
• candied orange peel 40 g;
• candied citron 30 g;
• grated zest of 1 lemon;
• warm water; flour for sprinkling.

Preparation of Traditional Panettone's recipe

In 100 g of flour, crumble the yeast and mix with the water making a dough of medium consistency; make a cross cut and let it rise covered with a woolen cloth.

After a quarter of an hour put half the flour in a bowl, open the dough and with a little water make another dough, kneading well; then put it back to rise.

When it has doubled in volume, put it in a large bowl, add the remaining flour, 200 g of melted butter, the beaten egg yolks with the sugar, the grated lemon rind and a pinch of salt; knead adding a little more water.

Knead for another ten minutes, then add the candied fruit and the grapes soaked in warm water, then dried and floured. Stir until the dough becomes soft and shiny.

Take a round mold with high edges and line it with a sheet of well greased greaseproof paper, deposit the dough, make a cross cut, put some butter flakes on it, then insert in a preheated oven and bake at 220 ° for 50-60 minutes.