Brera Milano Traditional Panettone

Panettone is more than just a Christmas tradition in Milan. For many, the Christmas season only begins when the Panettone hits the shelves. However, many tall tales divide the Milanese surrounding who invented the classic dessert with the candied heart.

INGREDIENTS

· ½ cup of currants

· ½ cup of raisins

· 1 cup of triple-sec

· 1 ½ packets of yeast

· 1 ½ cups of water heated to 110° to 115°

· 1 ½ cups of whole milk heated to 110° to 115°

· 1 ½ cups of sugar + 1 tablespoon

· 1 egg + 1 egg white

· Pinch of salt

· 1 teaspoon of vanilla extract

· Zest of 1 lemon

· ½ cup of melted butter

· 5 cups of all-purpose flour

DIRECTIONS

1. Preheat the oven to 350°

2. Add the currants and raisins to a bowl and submerge them in the triple sec. Set aside.

3. Next, sprinkle the yeast into a bowl with the warm water and milk and whisk in 1 tablespoon of the sugar. Let sit for 5 to 7 minutes or until it becomes very foamy.

4. Next, whisk in the rest of the sugar, 1 egg, salt, vanilla, lemon zest and melted butter until combined and transfer it to a standing mixer with the hook attachment.

5. Slowly pour in the flour and mix on low speed until combined and kneed for 5 to 10 minutes.

6. Transfer the bowl to a proofer and proof on 80° for 1 hour. Be sure to fill the insert with water.

7. Drain the currants and raisins and fold them in the dough until it’s completely folded in. Put the dough into a prepared 4” tall by 9” cake pan and let rise in the proofer for 30 minutes.

8. Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake at 350° for 60 to 70 minutes or until browned on top and the inside is cooked.

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