Bakers Journal

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Panettone purists say chocolate and cherries are fine – just don’t call it a panettone

December 23, 2022  By Colleen Cross


Producing panettoni is an elaborate affair. It begins with the rising and refreshing of the sourdough at its base, kneading and temperature checks that can last more than a day. Then the addition of sugar, butter, eggs, and candied lemon, orange peel and raisins. According to Italian rules, any twist on the traditional downgrades the sweet bread. CBC News reports. | READ MORE


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