Panettone alla Milanese Christmas Cake

Prep: 90 mins

Cook: 60 mins

Total: 2 hrs 30 mins

Servings: 8 to 10 servings

Yield: 1 cake

Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their pre-made panettone from bakeries, or at supermarkets. However, you may want to make a Panettone, and this is a relatively easy home recipe.

Ingredients

• 2 ounces (60 grams) baker's yeast, or 3 (1/4-ounce) packages dry active yeast

• 1/4 cup lukewarm water

• 3 cups all-purpose flour

• 3 tablespoons milk

• 1/3 cup plus 1 tablespoon (80 grams) sugar

• 1/3 cup hot water, to make the syrup

• 4 large egg yolks

• 1/2 large egg white

• 4 1/2 ounces (125 grams) unsalted butter

• Grated zest of 1 organically grown lemon

• 1 pinch of salt

• 3/4 cup (60 grams) candied fruit peel, diced

• 3 1/2 ounces (100 grams) sultana raisins, plumped in warm water and drained well

Steps to Make It

1. Dissolve the yeast in a little warm water, and combine it with 7/8 cup flour. Knead well, form the dough into a loaf, make an X in the top of the loaf, wrap the loaf in a cloth, and let it rise in a warm place for about 25 minutes.

2. Combine the loaf with 1 1/8 cups flour and the milk. Knead until the dough is smooth and homogenous, form it into a loaf, and wrap it in the cloth. Put it to rise in a warm place for 2 hours.

3. Put the sugar in a bowl and dissolve it with a little hot water, thus obtaining a syrup. Beat in the yolks, one at a time, and about half an egg white. Keep the mixture warm over a double boiler, but do not let it cook.

4. Melt 1/2 cup of butter.

5. Make a mound of the remaining flour in a bowl and scoop a well into it. Put the risen dough in the well, together with the melted butter, the grated lemon zest, a pinch of salt, and the warm syrup mixture. Mix energetically for 15 minutes, adding, if need be, a little warm water; the dough should be firm and elastic. Incorporate the raisins (squeeze them to make sure they are well-drained) and the candied fruit into the dough. Shape the dough into a ball and put it in a bowl, in a warm place. Let it rise until it has doubled in volume.

6. Preheat your oven to 440 F / 220 C. Melt the remaining butter.

7. Put the dough into a high-sided mold lined with buttered oven parchment, make an X on the top of it, and bake it for about an hour. After 10 minutes, carefully pour the melted butter into the X on top of the panettone and continue to bake it until it is done, gradually lowering the oven temperature somewhat as the top browns.