Step by step

Knead well and at the end add the flakes of butter and salt. Knead the dough until the butter is well absorbed and the dough is nicely pliable

Tips
If you are in a hurry you can skip one of the two risings, and increase the yeast to a full sachet, even if a slower rise gives greater softness to the dough. Once cooked it’s possible to freeze it, even if it’s already cut into slices.
Trivia
Panettone is the term originally used to refer to a typical dessert of the Milanese culinary tradition. Recently, there has been the development of this following variation: it uses the same mould in making a kind of ‘brioche’, a savoury version of panettone also known ‘Pan Canasta’.

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