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'The Legend of Panettone' Happy Christmas !


The Legend of Panettone

Once upon a time, in Milan in the distant fifteenth century, there was a young apprentice named Toni who worked in the kitchens of Duke Ludovico il Moro. As Christmas approached, the castle was in turmoil for the great preparations of the sumptuous banquet.


However, a tragic accident in the kitchen led to the burning of the dessert prepared for the occasion. Desperate, the head chef turned to Toni, who, with a flash of inspiration, proposed using what was left in the pantry: flour, butter, eggs, sugar, citrus peel and a handful of raisins.


Mixing carefully and with a good dose of hope, Toni created a soft dough that he left to rise near the warmth of the hearth.


That night, a spell seemed to envelop the kitchen as the sweet scent filled the air, and the dough rose as if by magic. At the banquet, the new dessert was served with great trepidation. The guests, delighted by its unique flavor and softness, asked the name of that marvel. With a shy smile, the head chef exclaimed: "L'è 'l pan de Toni!"


And so, the panettone was born, carrying with it the enchantment and magic of the Christmas holidays for generations to come.


Her is a Recipe From

  • ⅓ cup warm water (110 degrees F/45 degrees C)

  • 2 (.25 ounce) packages active dry yeast

  • 4 cups all-purpose flour

  • ½ cup warm milk

  • ⅔ cup white sugar

  • 4 large eggs

  • 2 large egg yolks

  • 1 teaspoon vanilla extract

  • 12 tablespoons unsalted butter

  • 2 cups candied mixed fruit

  • 2 ½ teaspoons grated lemon zest

  • 2 tablespoons orange zest

  • 2 tablespoons butter, melted

  • 1 egg yolk

  • 1 tablespoon cream

  • 3 (7 x 4-inch) round paper panettone molds

 
 
 

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