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Traditional Panettone
A classic Italian Christmas bread made the traditional way with a homemade Lievito Madre starter, buttery egg‑yolk dough, mandarin paste, rum‑soaked raisins and candied citrus peel. The recipe requires several days of starter development and careful proofing, but the result is a light, fluffy, fruit‑filled panettone that rivals any bakery.
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Cost Breakdown
Critical Success Points
- • Maintaining proper temperature (78‑82 °F) for Lievito Madre feeds and final proof.
- • Achieving a smooth butter‑egg yolk emulsion to avoid curdling.
- • Overnight bulk fermentation – dough must triple in size.
- • Hanging the baked panettone upside‑down to preserve its lofty crumb.
Safety Warnings
- • Handle hot water (80 °F) carefully to avoid burns.
- • Use oven mitts when removing panettone from the oven.
- • Raw egg yolks are a potential source of salmonella; ensure eggs are fresh and consider pasteurized yolks.
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