Panettone

Heavenly Homemade Panettone When tradition meets practicality, magic happens. My version of the classic Italian Panettone offers the same rich, indulgent flavor without the complexity of a natural levain. Instead, I use a yeasty fermented dough that simplifies the process while still delivering the iconic airy texture and fruity, aromatic taste. While the shelf-life may be shorter than the traditional recipe due to the use of yeast, the flavor remains uncompromised. This streamlined method ensures that even home bakers can enjoy the satisfaction of creating their own Panettone from scratch. From the golden crust to the soft, raisin-candied fruits studded interior, my recipe is a celebration of Italian tradition made approachable for everyone. Merry Christmas!

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