Step by step
Put in the oven to bake only when the dough has risen to the edge of the casing. Make a cross on the centre of the dough and put a knob of butter in it
Tips
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.
Trivia
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’.