The panettone is the most typical Christmas dessert in Italy of Milanese origin and has several legends of origin: According to the first Toni's bread was born around 1490, when a young aristocrat, Ughetto Atellani de Futi, fell in love with the daughter of a pastry chef of Milan, posing as apprentice baker and invented a sweet bread. According to another version was born in the court of Ludovico Il Moro, Lord of Milan, around 1494. The dessert of the Christmas dinner was burned and a dishwasher called Toni proposed to serve a bread made from the leftovers of ingredients to knead a sweet bread. The first record of the panettone as a traditional Milanese Christmas treat is an article by the illuminist writer Pietro Verri in the 18th century, who calls it a pane di tono - grand bread
SOURCE For more information on the history of panettone, check the source. Here I leave you.
PANETTONE
INGREDIENTS:
Mother mass:
• 450 g. of strength flour.
• 175 g. of sugar.
• 190 ml. of water.
• 5 g. of salt.
• 100 g. of granulated yeast.
INGREDIENTS
Final mass:
• 600 g. of strength flour.
• 60 g. of margarine or butter.
• 4 whole eggs.
• 200 g. of raisins.
• 200 g. of candied fruits.
• 200 g. of candied orange.
• Lemon zest.
• 100 ml. of water.
• Orange zest.
• Orange and lemon essence.
• 100 g. of milk powder.
• 60 g. of fresh yeast.
• 200 g. of nuts and almonds.
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ELABORATION:
In a container place the flour and make the "shape of a volcano" (make a hole in the center). Place the water, milk and yeast there, and salt on the side of the container. Go mixing, add the eggs, butter, orange and lemon zest, and add the other ingredients. The result should be put to bake for about 45 minutes. Then, to decorate, we make a glaze with lemon, sugar and liquor, beating until reaching the letter point. That is added to the surface of the panettone so that it looks covered by some areas and naked by others..
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Note: all the images that you saw are of my authorship.
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@saimondonato
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Very nice recipe and photographs @saimondonato - was just wondering why you are doing typical Christmas dessert in March. Thank you for entering the contest !!
@pandamama Hi. Thanks for reading my post and for commenting. if pastry student and weekly, they send us to recreate some type of typical recipe. the date does not matter and the most interesting thing that nobody prepares for the date. regards
Thanks for sharing your dishes from the very first week of Cook with Us @saimondonato! It's always a pleasure to see your entries.
Wow, your presentation is amazing and your panettone looks so delectable! I would love to sample one of those little ones you made and enjoy all the candied fruits.
@offoodandart.
thanks for reading my post. It is a pleasure that you would like the preparation. the candy is very good and especially the creative that the baker has to make the presentation of the dishes. Greetings from Venezuela.
Hi @saimondonato. Your panettone are done so beautifully. Thanks for including the two versions of the history of the dessert. I never knew the history behind panettone. Thanks for entering this week and good luck!
@cookwithus. Hi. Thanks for reading my post. I'm glad you liked the publication. Regards
How delicious that dessert looks! Congratulations and good luck in the contest!
@lauraac. Thanks for reading my post. I'm glad you liked the publication. regards
Nice work! your panettone looks amazing. I'm sure they would be great with a strong cup of coffee. Thanks for entering and good luck!
@chefsteve. Hi. Chef, it is an honor that you would like the preparation of the Panettone. and if with a good cup of coffee, the mini panettone are delicious. Greetings, thanks for reading my post.