A great cake recipe for any occasion:
The famous Milanese Christmas cake goes back to a long tradition. On Christmas Eve, people would bake three large loaves of bread (“panattun” in the city’s dialect). The master of the house, whether duke, landowner or craftsman, personally supervised the bread-making process. Before the bread went into the oven, he carved the sign of the cross into the bread with a kitchen knife as a sign of blessing. You can still see this cross on every panettone today. When the family finally gathered for the Christmas party, each member got a slice of it, because it brought good luck and prosperity in the coming year.
But the panettone can do even more: it has long been the custom to keep a slice of it until Saint Blasius Day. St. Blasius is responsible for throat diseases, and if you eat a slice of panettone on his day of honor, you are immune.
Today many bakeries make sure that this custom does not die out. On February 3, they sell leftover panettone at half price. And don’t you dare get a sore throat then!
Next, the recipe: in a large baking bowl, mix all the ingredients except the milk. Next, pile the batter into a volcano, with a crater in the center. Pour the lukewarm milk very slowly into this crater. Once it has melted, knead all the ingredients together again very heartily. Next, divide the dough into several portions
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