A Journey to the Roots of Panettone
With an unmistakable fruity scent and a light texture that seduces everyone, panettone has become an emblem of the Christmas holidays, not only in Italy, but around the world. Originally from beautiful Milan, this sweet brioche has earned a special place on Christmas tables, and preparing it at home can be a rewarding and loving experience.
The myth and tradition
The history of panettone is rich in legends and traditions. According to one of the most popular versions, in the 15th century, a nobleman named Ughetto Atellani tried to win the heart of a baker’s daughter by creating a special sweet bread, which soon captivated the local community. The name ‘pan de Toni’ was born like this, in tribute to this humble baker.
Over the years, panettone has crossed borders and become one of the most beloved Christmas sweets worldwide. Making it at home, although it requires dedication, allows you to enjoy an authentic and personalized version.
Recipe for a Homemade Panettone
Making panettone at home may seem like a difficult task, but with the right recipe, you can surprise your guests with this delicious dessert. Below, we present a step-by-step guide to its preparation.
Necessary Ingredients
For the sea mass:
– 100 g of strength flour
– 60 ml of warm water
– 10 g of fresh yeast or 3 g of dry yeast
For the dough:
– 500 g of strength flour
– 150 g of sucre
– 5 egg yolks
– 200 g of butter (at room temperature)
– 200 ml warm milk
– Zest of 1 orange and 1 lemon
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of salt
For the filling:
– 100 g of raisins
– 100 g candied fruit (orange, lemon, cherries, etc.)
– 50 g of almonds or nuts (optional)
– Rum or liqueur (optional, to macerate the raisins)
Preparation steps
1. Prepare the sponge: Combine the flour, warm water, and yeast in a small bowl.
2. Make the dough: In a large container, mix the flour, sugar, salt and citrus zest. Add the yolks, vanilla, milk and sponge. Knead until all the ingredients are incorporated and add the butter gradually until you get a smooth dough.
3. First fermentation: Form a ball and let it rest in a greased bowl until it doubles in volume.
4. Add the filling: Macerate the raisins if you wish. Add the candied fruit and nuts to the dough and knead to integrate.
5. Second fermentation: Place the dough in a panettone mold and let it rise again until it reaches the edge.
6. Bake: Preheat the oven to 180°C and bake for 40-50 minutes. If necessary, cover with aluminum foil.
7. Chilled: Hang the panettone upside down to keep its shape.
A Sweet to Share
After letting it cool, your panettone will be ready to be shared. Whether on the table during the holidays or as a gift for your loved ones, preparing this delicacy not only represents following a recipe, but is also an act of love that strengthens family and friend ties.
So, this Christmas, encourage yourself to create your own homemade panettone and enjoy the essence of a tradition that endures through time, full of flavor and meaning.
