Panittoni

Panittoni (sweet, nutty bread) This sweet dessert originated in Milan. Milanese food is typically very fresh, simplistic, and healthy. This sweet bread sums up that, as it is a very light fluffy dessert bread. 3 cups less 2 tablespoons (350 g) flour 1/2 cup and 2 tablespoons (125 g) unsalted butter The grated zest of an organically grown lemon 1/4 pound (100 g) sultana raisins, plumped in warm water and drained well 4/5 cup (80 g) sugar 3 tablespoons milk 2 ounces (60 g) baker's yeast (live yeast cakes) 4 eggs, separated 2 ounces (60 g, or about 3/4 cup) candied fruit peel, diced A pinch of salt 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.

 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.

 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.

Melt 1/2 cup of butter.

<span style="color: #333333; font-family: 'Times New Roman',serif; font-size: 12pt;"> 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.

<span style="color: #333333; font-family: 'Times New Roman',serif; font-size: 12pt;"> Preheat your oven to 440 F (220 C). Melt the remaining butter.

<span style="color: #333333; font-family: 'Times New Roman',serif; font-size: 12pt;"> Put the dough into a high-sided mold lined with buttered oven parchment, make an X in 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.

<span style="font-family: 'Times New Roman',serif; font-size: 12pt;">[] <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">-Elisa