A fruitcake by any other name is still a fruitcake. I know, not many of us enjoy the taste or texture of candied fruit. It has been a staple of European cakes and breads for centuries, and panettone isn’t an exception. Originating in Milan as a Christmas bread, it has become popular all over the globe any time of year thanks to Italian immigrants during and after World War II.
I had been wanting to make this for almost a year. My disastrous attempts at starting a seed culture took care of making it! But alas, my barm is bubbly and pungent and now I can continue on my journey.
I followed the recipe fairly religiously except for one thing: flavoring. I have been using Fiori de Sicilia for some time now and very much enjoy the flavor. Be warned: it will take over any other flavorings in your recipe and is very overwhelming. in an average recipe (say for a cake or dessert) I use only three or four drops. It adds that certain something people just can’t put their finger on.
They turned out beautifully in their stiff paper collars. Be careful not to over bake or else they will form a thick, tough crust. This delight is best served with a warm beverage such as coffee or tea.
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- Panettone dough ready for a 2 hr proof
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- Panettone fresh from the oven
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- Sliced panettone
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