CHRISTMAS PAN CANASTA

To prepare the panettone, first we need to mix the flours together with the sugar, place them in the mixer and dissolve the yeast in a little warm milk taken from the total amount.

Once this is done, turn the mixer on low, gradually adding the rest of the warm milk, and finally adding the butter cut into pieces.

Once the butter has been well absorbed, add the eggs one at a time and finally the salt.

We continue to knead until we form a soft and elastic dough.

We knead the dough, put it in a bowl and cover it with cling film.

Let it double in size in a covered place; I usually put it in the oven with the light on.

Once it has doubled in size, deflate it slightly and, on a floured surface, knead it again, forming a new ball that we then place in its mold. Mine is steel, so I had to butter and flour it.

We put it back in the turned off oven covered with a tea towel and let it double again for about 2 hours.

Once it's ready, brush it with milk and bake in a hot oven at 180° for 40 minutes. If the surface browns before then, remember to cover it with tin foil.

Once it has cooled well, we can cut the slices and stuff it a couple of hours before serving.

The chef recommends:

We can fill the Pan Canasta however we like, what we use will be entirely up to our taste.

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