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Almost every region in Italy has its own Christmas cake, but this Milanese
specialty is by far the the most famous and most difficult to make.
Panettone is available both in a high, dome-shaped or flat version.
Natural yeast (that is, leavened dough) is essential to making a real
panettone, because if the cake is made directly from brewer's yeast, its
flavor is less delicate. Besides, the process of letting the dough rise
must be carried out according to very specific instructions so that the
result has a soft and airy texture. In any case, rising time depends on
many factors: room temperature, the season, the length of the mixing
process, etc. The timing given in the recipe for the panettone can therefore only be
approximate.
How to make the panettone:
Mix the yeast with the flour and as much water as necessary for the dough to be
elastic. Wrap in a towel and put into a warm draft-free place (an unlit
oven, for example) until doubled in size (it should take approx. 30 mins)
and the surface is uneven. Make a small fontana with 4 tbs.
flour. Crumble the dough cake on top of it, add 1/2 cup warm water and
knead until the dough is elastic. Let rise in a warm place for 3 hours.
Punch down the dough, and then, knead in another 4 tbs. flour, with as much
warm water as necessary. Place the dough in a warm place to rise for 2
hours. Combine the sugar, the whole egg and the yolks. Mix well and cook
in a double boiler for a few minutes, beating the mixture with a whisk
so that it becomes light and airy. Let cool.
Make another fontana with the remaining flour. Put in a pinch of salt,
the risen dough, the butter and the egg mixture into the middle. Knead
energetically for 20 min. When the dough is smooth and elastic, add the
raisins and candied peel. Grease and flour a sheet of waxed paper and
place the dough in the center. Make a ring around it with a rectangular
piece of cardboard and let rise in a warm place for at least 6 hours or
until the dough has doubled in size.
Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the
middle. Cook the panettone in a pre-heated 400ºF oven for 40-45 min. The cake is ready when a skewer inserted in the center comes out
dry.
Recipe courtesy of The Italian Trade Commission.
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