Authentic Panettone Recipe Milan, Italy

This half-bread, half-cake is typically shaped like a dome with either a cylindrical, octagon or a frustum base and is usually 12-15 cm high. The preparation that can last even up to a few days begins with making the sourdough starter which is then kneaded with flour to make a smooth dough. A small amount of milk together with melted butter, eggs, yolks, and sugar syrup is added next, followed by candied peel and fruits like orange, lemon, and cedar that have been previously shortly soaked in water. The resulting dough is shaped into a ball and placed inside a special panettone mold which helps to keep the dough from overflowing as it bakes. Finally, a baker makes a cross engraving on top and then places the bread into the oven to bake at 200-220°C. After five minutes have passed, the remaining butter is poured on the cross, and the panettone is placed back into the oven to bake at a lower temperature until done. For serving, panettone is cut up in wedges and can be eaten ... Read more