Simple Way to Make Ultimate Traditional milanese panettone for Dinner Recipe

Traditional milanese panettone, this is the well liked recipe ever, So easy to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to make this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, traditional milanese panettone. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Traditional milanese panettone is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are nice and they look wonderful. Traditional milanese panettone is something that I've loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have traditional milanese panettone using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Traditional milanese panettone:

1. Get 250 grams of plain flour.
2. Make ready 250 grams of manitoba flour.
3. Make ready 4 of eggs.
4. Take 3 of egg yolks.
5. Make ready 120 grams of raisins.
6. Get 1 tbsp of malt or sugar.
7. Prepare 12 grams of barm.
8. Prepare 160 grams of sugar.
9. Take 40 grams of candied orange.
10. Prepare 60 ml of milk.
11. Get 40 grams of candied cedar.
12. Make ready 160 grams of butter.
13. Make ready 5 grams of salt.
14. Take 1 of vanilla bean.

Instructions to make Traditional milanese panettone:

1. FIRST STEP: 100 gr flour, 10 gr barn, 1 tbsp malt (or sugar), 60 ml. Soak the raisins (in water or liqueur), then melt the barn and the malt (or sugar) in 60 ml of lukewarm milk, then add flour and work until you get a smooth and soft dough. Put it in a bowl covered with plastic wrap till the volume doubles (about 1 hour).
2. You’ll need 180 gr flour, 2 gr barn, 2 eggs, 60 gr soft butter, 60 gr sugar. Take the first dough, add the eggs, the barn, the flour and work with the hands, then add butter and sugar. Work till you get a smooth, not sticky dough; cover the bowl with wrap and let the dough leaven. It must double its size (2 hrs)..
3. You’ll need: 220 gr flour, 100 gr sugar, 2 eggs and 3 yolks, 5 gr salt, 100 gr soft butter, lemon zest, candied fruit, vanilla bean, raisins 120 gr. Take the dough and add the eggs, the yolks, the flour: work for at least 10 minutes (the dough must get stretchy). Add sugar, salt, then in two times the soft butter and then the candied fruit, the lemon zest, raisins. If you like you can add some aromas (lemon, vanilla, rhum)..
4. Let it leaven in a lukewarm room (or inside an empty oven) covered with wrap, it should double its size. Meanwhile take a panettone mould (18 cm diameter at least); take the dough, work it in a sferic shape and put i tinto the mould. Wait again two hours, until the dough gets to the upper level of the mould. Then wait 10-15 minutes, so that the upper surface gets dry, make a cross cut and put in the center a butter nut. Now it’s time to cook: pre-heat the oven at 200 °C, with a small water bowl in the lower part of the oven, bake the panettone for 10-15 minutes, then lower to 190 and cook again for 10-15 minutes. If it gets too dark, lower again the temperature to 180. The panettone must be baked for one hour. Then, cool it, but upside down (look at the pic): otherwise it won’t get airy and soft..

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