I’ve conquered laminated dough in the name of buttery croissants. I’ve battled the onset of gluten development in my Thanksgiving pie dough. And I’ve triumphed over the yeast in my overnight cinnamon rolls. But none of that compares to the task of making panettone, the most revered of Italian Christmas breads. To achieve that yolk-hued loaf studded with candied citrus rinds and raisins, one requires a level of patience and skill that I simply do not possess. The whole process usually involves two doughs, days of fermentation, and expertise in shaping. And that’s all before you actually bake the bread…
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