PANETTONE
Ingredients 
White flour - 800 g
Yeast - 15 g
Butter - 150 g
Whole egg - 2
Albumi - 4
Sugar - 400 g
Assorted candy - 80 g
Raisins - 50 g
Vanilla sugar - 25 g
Salt - a pinch
Milk - 60 ml
Preparation
The holidays are approaching and as they headed every supermarket shelf a variety of delicacies from all respect including the sovereign of sweets: Panettone and Pandoro! Here's to you the recipe for panettone!
For the preparation, the day before, in a bowl, dissolve the yeast and one quarter of the flour in warm milk.
All'impasto give a rounded shape, cover with towel and let rise in a dry place and not cold, for the entire day after notte.Il return the dough, work it on a long spianatoia with 100 grams of flour and a few drops of warm water, then cover with a napkin and have it rise in a warm place for about 2 hours.
Then repeat the exercise using 100 grams of flour and add enough warm water to make the dough soft and elastic. Do rise to about 3 ore.Far find the raisins in warm water for at least 20 minutes.
Shortly before resuming the mixture to melt the butter in a frying pan over very low flame so that Frigga, by leaving a little 'to grease the cake, then dissolve sugar and a pinch of salt in a little water, always on very low flame, adding, away from the fire, the whole eggs and whites. Butter a baking oven to high and close.
Now return the dough and return to work it with the rest of the flour adding little by little, the butter melted and the mixture of sugar and eggs. Working long the dough towards the end by including the raisins, flour and squeeze well and diced candied fruit. Place in pan, cover with towel and let rise for at least 3 hours.
Turn on the oven and set it on 180 ° C. Place the cake in the oven only when the temperature is just right and have it cook for about 45 minutes or until it is well colored and the surface has become dark. Cool to do it upside down to prevent the raisins and candied be deposited on the bottom.
White flour - 800 g
Yeast - 15 g
Butter - 150 g
Whole egg - 2
Albumi - 4
Sugar - 400 g
Assorted candy - 80 g
Raisins - 50 g
Vanilla sugar - 25 g
Salt - a pinch
Milk - 60 ml
Preparation
The holidays are approaching and as they headed every supermarket shelf a variety of delicacies from all respect including the sovereign of sweets: Panettone and Pandoro! Here's to you the recipe for panettone!
For the preparation, the day before, in a bowl, dissolve the yeast and one quarter of the flour in warm milk.
All'impasto give a rounded shape, cover with towel and let rise in a dry place and not cold, for the entire day after notte.Il return the dough, work it on a long spianatoia with 100 grams of flour and a few drops of warm water, then cover with a napkin and have it rise in a warm place for about 2 hours.
Then repeat the exercise using 100 grams of flour and add enough warm water to make the dough soft and elastic. Do rise to about 3 ore.Far find the raisins in warm water for at least 20 minutes.
Shortly before resuming the mixture to melt the butter in a frying pan over very low flame so that Frigga, by leaving a little 'to grease the cake, then dissolve sugar and a pinch of salt in a little water, always on very low flame, adding, away from the fire, the whole eggs and whites. Butter a baking oven to high and close.
Now return the dough and return to work it with the rest of the flour adding little by little, the butter melted and the mixture of sugar and eggs. Working long the dough towards the end by including the raisins, flour and squeeze well and diced candied fruit. Place in pan, cover with towel and let rise for at least 3 hours.
Turn on the oven and set it on 180 ° C. Place the cake in the oven only when the temperature is just right and have it cook for about 45 minutes or until it is well colored and the surface has become dark. Cool to do it upside down to prevent the raisins and candied be deposited on the bottom.
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