We stay with the Christmas brioches and cakes with the panettone, the real recipe for ultra tasty and fragrant Italian brioche, with a fairly long preparation and rest time but which is worth it.
The panettone is nothing other than a brioche with dried fruits, which is prepared on the basis of sourdough made the day before, we then knead all the ingredients for quite a long time in the machine (I made it by hand and I will admits it’s long). The dough then rises for several hours, degassed and placed in the refrigerator overnight, then shaped in a special panettone mold (you will easily find it in specialized stores or online at an affordable price) and let rise for a few more hours. before baking.
This Panettone recipe will be very popular for breakfast or afternoon tea, accompanied by a good hot chocolate with cinnamon, nothing better.
On leaving the oven so that the brioche does not lose its volume, it is imperative to place skewers or other picks and turn the brioche until cooling, then the brioche is filmed overnight to only taste it on the only the next day, it will be all the better.
Here is the real panettone recipe as I mentioned above it is quite long but if you organize yourself it will be ready for Christmas. This step-by-step photo recipe comes to me from Bruno who explains it very well, I followed it to the letter and was not disappointed.