Panettone Milanese Style "Panettone alla Milanese"

Lombardy

Cooking time: 45 minutes Difficulty: Ingredients, amounts for 6/8 people: butter: 6 oz cubed candied fruit: 2 oz white flour: 1 lb 14 oz beer yeast: 3 ½ oz salt: egg yolk: 4 eggs: 1 golden raisins (from Sicily): 2 ½ oz sugar: 6 oz

Preparation: Dissolve the baker's yeast in a bowl with a small amount of tepid water, then place it in a large bowl with 100 g (3 ½ oz) of flour. Mix quickly with a fork to obtain a soft loaf. Place the loaf in a small lightly floured bowl and allow to rise in a warm place, covered with a serviette for three hours. Mix the loaf with another 100 g (3 ½ oz) of flour and a small amount of tepid water and allow to rise in the same manner for two more hours. Form a heap with the remaining flour on a pastry board. Place the butter melted at low heat, the sugar, the 4 egg yolks, 1 whole egg and a pinch of salt in the centre of the heap. Knead energetically for about 20 minutes or until small air bubbles are formed in the dough, which should be very firm. Add the yeast mixture and knead until the dough detaches from the pastry board. Squeeze and dry the raisins, previously softened in tepid water, cut the candied fruit into cubes, and add all the fruit to the dough. Knead the dough until all the ingredients are evenly distributed and the dough is soft and shiny. Form a round loaf, but not too high, and place a strip of cardboard around it. Place it on a lightly buttered oven rack and allow to rise for four more hours in a warm place, until it has doubled in volume. Then, with the tip of a knife, make a cross-shaped incision in the top of the loaf and place a pat of butter in the centre. Place in a preheated 220° C oven (425° F/Gas Mark 7) for 45 minutes or until a needle inserted comes away completely clean and dry and the crust has taken on the typical slightly burnt, brown colour. Allow to cool and serve.