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Classic Short Traditional Panettone
A step‑by‑step guide to making a classic short panettone in the traditional Bolognese style. The recipe follows Gino Fabbri’s method, from refreshing the starter to the final glaze, proofing, baking, and storage. Perfect for holiday celebrations or any time you crave authentic Italian sweet bread.
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Cost Breakdown
Critical Success Points
- • Refreshing and tripling the starter
- • Achieving the shiny, elastic first dough before adding butter
- • Maintaining 28‑30 °C during bulk fermentation and final proof
- • Ensuring the internal bake temperature reaches 96 °C
Safety Warnings
- • Handle hot oven and baking tray with oven mitts to avoid burns.
- • Use the digital thermometer carefully; do not touch the heating elements.
- • Vanilla alcohol is flammable – spray away from open flames.
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