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Description:
Three-fourths cup lukewarm water, three packages of active dry yeast, one-half cup of sugar, four cups flour, one-quarter pound of unsalted butter, three egg yolks, one grated lemon rind, one-quarter teaspoon salt, one-half cup raisins and one-quarter cup candied citron.
These are the ingredients that make up northern Italy’s traditional Christmas cakes, known as panettone. But there is more to these golden-brown treats - shaped like giant mushrooms - than the mere physical components that go into them. There is history, traditions and several fascinating tales of baker’s rivalry.
Traditionally, panettone was Milan’s Christmas gift to the world. And for centuries, the heavy cakes have been associated with this industrial city. Just as there are many varieties of the traditional cake recipe, there are also numerous myths and mysteries surrounding its origin.
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