Christmas dessert, the origin of the panton, and the recipe for cooking at home

Pannetone is the favorite Christmas dessert, even though it is dessert of Italian origin.

How was Pannetone born?

Pannetone was born in Milan, and its origin dates back to the XIV century. The traditional Pannetone of Milan is the long one, but there is also the short, broad version, which has mostly spread to Pimonte.

The typical Milanic pannetone, which consists of hand cooking, is a oven product, with natural ingredients for the coming of the dough, and has a typical cylindrical form taken from “letra of the oven”, which rises until the product is completed. Dessert represents a soft structure and a typical aroma of fermented people like bread soda. Typical pannetone of Milanian artisan traditions is cooked with water, flour, butter, eggs (or just egg yellows) but can also be added to cut pieces of fresh fruits, orange skin, or peel.

Here's how you make your own pannets at home:

Permits:

1kg of dried fruits mixed as grapes, cherry, orange, cobble,prime, apple, and so on.

1 cup of orange juice

1 cup of lemon juice

150 ml cognac or rum

250 ounces of melted butter

200 grams of brown sugar (or white)

5 ounces [175 g] flour

One hundred grams of almond cut into thin slices

1/2 tablespoons of baking powder

1 teaspoon of cinnamon

1 peak rose powder

4 Large eggs

1 tablespoon extra vanilla

In a slow - fire pan, drop the cox or rum, butter, dried fruits, and sugar, let them boil for five minutes. Then throw the mass into a large bowl and let it cool at the temperature of the environment for 30 minutes. After the masses have cooled, put down the flour, roast dust, lemon juice, orange juice, callan, carafin, vanilla, and eggs, all ingredients mix together until a soft and flexible flour is formed. Take a round pot in the shape of a cake and grease it with butter, and drop the dough. Above the dough, add the almonds cut into thin slices.

Get your pantons mature in 25 minutes to 180 degrees.

Enjoy your Christmas.