Panettone is a traditional Italian holiday bread that's enjoyed by many around the world during the festive period. Known for its tall, dome shape, this sweet bread is loaded with candied citrus peels and raisins, giving it a unique and delightful flavor. The process of making Panettone is a labor of love as it requires time for proofing, kneading, and baking. However, the end result is well worth the effort. This recipe will guide you through the steps of making your own Panettone at home, filling your kitchen with its irresistible aroma. It's perfect for holiday gifting or enjoying a slice with a cup of coffee or hot chocolate. Expect a fluffy, light texture on the inside with a glossy, golden-brown crust on the outside.
Panettone, with its lofty dome shape, is an Italian Christmas bread hailing from the city of Milan. It's a rich bread with a nearly cake-like texture, generously studded with candied fruits and raisins. The lore of Panettone is steeped in charming folklore. One such story traces its origins back to a nobleman, falconer Ughetto Atellani, who fell in love with Adalgisa, the daughter of a poor baker named Toni. To win her over, Ughetto disguised himself as a baker and invented a rich sweet bread filled with candied peel and raisins. The bread was so popular it was named "Pan de Toni", which translates to Toni's bread, after its supposed creator. Over the years, "Pan de Toni" evolved into "Panettone", and the bread became a cherished tradition during Christmas not only in Milan, but all over Italy and beyond.
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