Ya viene diciembre y ya se siente ese aroma navideño que trae consigo esta época tan linda que viene acompañada de tanta alegría y unión familiar. Por tal motivo, me motive a compartir con ustedes la receta del panettone un pan típico para esta época que se puede adquirir en los establecimientos, pero si está elaborado en familia fomenta la unión y el compartir momentos hermosos para el recuerdo. Vale destacar, que este plato tiene su origen en Italia.

December is coming and you can already feel that Christmas aroma that this beautiful time brings with it, which is accompanied by so much joy and family unity. For this reason, I am motivated to share with you the recipe for panettone, a typical bread for this time that can be purchased in establishments, but if it is made as a family, it encourages unity and sharing beautiful moments to remember. It is worth noting that this dish has its origin in Italy.

It is indicated that its origin is due to the 1400s when a gentleman of the aristocracy gets a job in a pastry shop in love with the owner's daughter. Making for her a bread with candied fruits, shaped like a dome and sweet that was very successful among the customers and they requested it as the Bread of Toni and that later the name that it currently owns was acquired. Already in the 50s of the last century, two Italian businessmen began its manufacturing industrially, achieving success by favoring its importation to other countries.

Luego de realizar esta breve reseña del panettone vamos a revisar los pasos para realizar este rico pan.

After making this brief review of the panettone, we are going to review the steps to make this delicious bread.

Ingredientes
Masa Previa:

• 1/2 vaso de agua
• 25 gr de levadura fresca
• 50 gr de azúcar
• 1 yema de huevo
• 100 gr de harina

Resto de ingredientes del panettone

• frutas abrillantadas
• 50 gr uvas pasas
• 60g frutos secos
• 100g de azúcar
• 2 huevos
• 40g de levadura fresca
• 100g de mantequilla
• 1 cucharada de miel
• 350g de harina floja
• ½ cucharadita de sal fina
• Ralladura de limón
• Leche

Previous Mass:
1/2 glass of water
25 gr of fresh yeast
50 grams of sugar
1 egg yolk
100 gr of flour

Rest of the ingredients of the panettone
polished fruits
50 gr raisins
60g nuts
100g of sugar
2 eggs
40g fresh yeast
100g butter
1 tablespoon of honey
350g of loose flour
½ teaspoon fine salt
Lemon zest
Milk

Preparación
Masa previa o masa de arranque

Preparation
Pre-mass or starting mass

We put the water in a large container and we dissolve the yeast and add the flour, sugar and egg yolk. Later we cover the vessel with a cloth and place it at rest in a safe and dry place. This mixture can be left to rest for about two hours or a little less

Then, in the same container, add the wheat flour without forgetting the previous dough that was fermenting. We add the salt, the lemon zest, the honey if you like. We mix well for which we can help ourselves with the mixer and to facilitate the kneading and compact the dough we add the milk little by little. Without forgetting to add the raisins, almonds and candied fruits. The kneading process must last at least 20 minutes to have a suitable dough. View the following images to facilitate understanding. Let this dough rest for about 20 twenty minutes covered with a cloth to promote the ferment.

While we let the dough rest, we are preheating the oven to about 200 degrees Celsius. We prepare the mold where we will place the dough and empty the mixture. If it is to your liking you can make a cross-shaped cut in the upper part of the dough. Later, take it to the oven for at least 30 minutes.

Así de sencillo tenemos este pan típico de la navidad. Espero que les haya gustado. Agradecidos con ustedes

It's that simple we have this typical Christmas bread. I hope you liked it. Grateful to you