A Christmas classic in Italian households and elsewhere, the light, sweet texture of Panettone makes this bread, which is typically suspended upside down for cooling, more of a cake. Panettone makes a great seasonal alternative, at the opposite end of the scale to traditional rich fruit cakes. Start the night before you want to make your panettone and for best results, keep the kitchen nice and warm and draft-free. Wrap panettone in tin foil and keep in a tin for about a week. When the festivities are over use any remaining Panettone to make a delicious Panettone bread and butter pudding.
Panettone 1st Dough
Panettone 2nd Dough
Panettone 3rd Dough
Panettone 4th Dough
Cooling The Panettone
190°C, Fan 170°C, 375°F, Gas 5
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