Hybrid of Brioche and Pannettone...?
Hi, I am going to make this and pretty excited, spent the last 3 days prepping with making elderflower starter. I literally had 150 ml of elderflower wine I was bottling and didn't fit, I left it and forgot to drink and and decided to experiment.
It was slow to start but my starter is happy and bubbling away. I am super feeding her, and made a suger water mix in which I am going to steep more dried elderflowers in to use for feeding too.
The peel is in the dehydrater, its not candied yet..so I have some time..
I LOVE panettone and brioche. I don;'t have the equipment to do it proper so hoping to work on the hyrbid of styles and technique.
I of course started by googling recipes and got lost in the styles and techniques and now I feel more lost than before.
Do you think it is possible or do I need to either find a brioche recipe only,, and add fruit and peel, or risk the panettone, when I do not have the parchment, or absolute fear of hanging it, or simply failing. I really would like to make it using the gear I already have, which means baking in a tin.