Step by step

Transfer the dough to a panettone casing and leave to rise for at least 6 hours

To prepare a really successful panettone, you must take great care to get hold of the right type of flour: ‘Manitoba’ flour is particularly suitable for this type of preparation.
Panettone, according to tradition, was prepared for the first time in Milan by a kitchen boy who was in service to Ludovico il Moro. The kitchen boy was called Toni, from which derived the name ‘Pan de Toni’.