Panettone (literally big bread) is the Italian Christmas bread. The recipe of this Italian sweet bread originated in Milan but spread all over the peninsula becoming a favorite Italy typical food during Christmas festivities. The original recipe of Panettone requires some precision and dedication, virtues that I totally miss. Like most Italian I limit my baking abilities to reserving (well head of time) a nice artisan-made Panettone at our favorite local baker. The consensus is that he does a much better job at baking this Italian sweet bread than I could possibly ever aspire to. Nevertheless here is the classical recipe for the adventurous baker who valiantly keeps alive the Italian Christmas traditions. 
Ingredients:800 gr. of wheat flour 15 gr. of yeast 150 gr. of butter 400 gr. of sugar 6 eggs 70 gr. of assorted finely minced candied fruits 60 gr. raisins 60 ml. of milk a pinch of salt 1 panettone mould Cover with a canvas and let to leaven in a warm spot for the night. In the morning knead the dough with 100 more gr. of flour and a little warm water if needed. Let to rise for at least 4 hours. Soak the raisins in warm water while you slowly melt the butter. In another pan melt the sugar, a pinch of salt in a little water. Very slowly add two full eggs and four egg whites. Work the rest of the flour with the melted butter and the egg mix. Drain the raisins and add them to the dough with the candied fruits. Let to leaven for 4 more hours. Place the dough in the special panettone mould Triumphantly serve your Panettone at the end of the Christmas lunch and enjoy with a glass of your best sparkling wine.
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