Panettone are here!

Panettone are here!

Panettone is a true Italian Christmas staple and has a lovely consistency that is between a cake and a bread. It is prepared months before the holiday season kicks in and is hung upside down in order to preserve its elevated, dome-like shape. All Panettone recipes begin with a mother yeast–a natural, acidic sourdough that allows the bread to rise beautifully and imparts it’s scent. The density of the dairy, butter and sugar and of course the natural yeast in base recipe makes this dessert shelf stable. Leftovers can be savoured with jam or a nut spread, baked into bread pudding or soaked in egg and milk, sprinkled with cinnamon and sugar for the most delectable French toast you’ve ever served. 


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