Christmas cakes, panetone origin and recipes how to cook at home

Panetonia is my favorite Christmas dessert, although it is dessert of Italian origin.

How was Panetone born?

Panetone was born in Milan and its origins date back to the 14th century. The traditional Panetone of Milan is the long one, but there is also the short and wide variant, which is most prevalent in Piedmont.

The typical Panetone of the Milanese tradition, which consists of cooking it by hand, is a bakery product, with natural ingredients for dough coming in, and has a typical cylindrical shape obtained from "oven paper", which is sticky until the product is finished , writes 'balkanweb'. The cakes represent a creamy texture and a typical aroma of fermenters like baking soda. Panetones typical of the Milanese craft tradition are cooked with water, flour, butter, eggs (or just egg yolks), but slices of fresh fruit, orange peel or citrus can also be added.

Here's how to make panetones yourself at home:

Ingredients:

1 kg of dried fruits mixed like grapes, cherries, oranges, plums, apricots, apples etc.

1 glass of orange juice

1 cup lemon juice

150 ml of cognac or rum

250 grams of melted butter

200 grams of brown (or white) sugar

175 gr flour

100 grams of sliced almonds

½ spoon baking powder

1 tablespoon cinnamon

1 tablespoon powdered cloves

4 large eggs

1 tablespoon vanilla extract

In a skillet over low heat, toss cognac or rum, butter, dried fruits and sugar, let simmer for 5 minutes. Then pour the mass created in a large bowl and allow to cool to room temperature for 30 minutes. Once the mass has cooled, slowly pour in the flour, baking powder, lemon juice, orange juice, cinnamon, cloves, vanilla and eggs, mixing all ingredients together until a soft and elastic flour is formed. Take a round container in the shape of a cake and sauté with butter and toss the dough. On top of the dough add the sliced almonds into thin slices. Bake the pan for 25 minutes at 180 degrees.

Have a nice and Merry Christmas!