Panettone Tradizionale Milano is made by the Morandin pastry shop in the Aosta Valley. Characteristic of the Christmas tradition, it is a soft brioche filled with candied fruit.
First the mother yeast is prepared and mixed with the other ingredients. Then the mixture rises for the first time for 12 hours. After this stage, the dough is weighed and the weight calibrated. Once it has been placed in the baking pan, it rises a second time. It is only after these two rises, which give the panettone its height, that it is baked.
Finally, it rests for 12 hours before being packed and stored.