Panettone, In Miniature – Wild Yeast

It's panettone time again! I bake this rich, light, citrus-and vanilla-scented bread every holiday season. It's one of my favorite things to make because, although it requires meticulous mixing and handling, a more festive bread never graced a holiday table. This year I used my go-to recipe, which I detailed in last year's panettone post. The only difference is that, for the first time, I baked it in these wonderful diminutive molds. Although it was a bit more work, I loved ending up with 20 small breads -- each perfect for one, or sharing with a friend. Here's the recipe, nominally

A classic Italian treat, panettone is beloved around the world. In this refreshing variation on the traditional cake, airy, yeast-leavened dough is

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Panettone, In Miniature – Wild Yeast

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Panettone Recipe – Wild Yeast

Indulge in the exquisite taste of Gran Ducale's 100g (3.5 oz.) Baby Panettone – a delightful fusion of fluffy bread interwoven with succulent dried candied fruits. Hailing from the heart of Milan, Italy, this traditional Italian cake has transcended its origins to become a globally cherished delicacy. Our Panettone, imported from Italy, captures the essence of indulgence and can be enjoyed throughout the year, making it a versatile treat perfect for any occasion.

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Panettone Recipe – Wild Yeast

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