Ciril Hitz's Panettone
I want to make Ciril Hitz's panettone (from his book "Baking Artisan Pastries and Bread") for a dinner party. I want to make small individual panettone, and I have bought the paper cups and all the ingredients as well. I have a few questions:
1. Can I make them a day or two ahead? The dinner party I am hosting is on a work day, and I will only have a couple of hours at home before the guests arrive -- not enough time to start making them. I was thinking of baking them either the day before or a couple of days before, but I don't know how they'll keep.
2. The other thought I had was to make the dough the day before, let it proof for an hour or so at room temperature, and then retard in the fridge overnight. Hopefully, the dough will have risen, and I will bake the panettone straight from the fridge. That said, however, I don't want to take any chances... so I was wondering if anyone had tried it before.
3. I have never made Hitz's panettone before. If anyone here had made it, I'd love to hear reviews and/or tips or tricks.
4. As an alternative, I was looking at the panettone recipe in Reinhart's new book as well. It struck me as interesting because it requires a 12-hour rise at room temperature, which could fit the bill well. I don't know how many little panettone it will make, though, nor do I know if Reinhart's recipe is any good (and how it compares to Hitz's). If anyone can shed some light here, it would be much appreciated.
Thanks for any help!