I wish there was a way for me to practice making panettone more than the one time a year that I bring it to my parents' house to share with the whole family. I used the Roy recipe again, since it worked so well before and I didn't want to risk ruining my one batch. Luckily, this year they turned out well enough that my wife wants me to make more for her later. At least, that's what she says now; pregnancy makes her tastes change quite quickly.
There was only enough homemade candied orange peel for one panettone, so the other two are a mix of milk chocolate and 70% dark chocolate. I didn't have raisins, but I thought that dried cranberries would work well, and they did.
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Very nice panettone, congratulations! -Sue
Thank you!
You evidently retain your skills even with once-a-year practice.
Paul
Thanks! I only ever had one failed panettone attempt 2 years ago, when I forgot to add the salt because I didn't realize that the recipe didn't specify that step.
I've seen much ado made about lievito madre, but I'm just using the same stiff starter I always do. No binding, no baths, and no pH measurements. So either I got really lucky with my starter culture, or it's not quite as complicated as it's made out to be.
Complication is a relative term. What others do is one thing - what another does is up to them. The end is always up to you. Enjoy!
These are wonderful Fred, I’m hoping to try the Roy panettone formula for my next panettone bake. I’m encouraged by your success with it.
Benny
Thank you, Benny! Just make sure - please - to include the salt in the second dough. It's listed in the ingredients, but - at least in my copy - the instructions don't say when to add it. I include it with the flour and first dough in step 1, and that has worked fine for me.
Yes I just checked the directions for the Roy Panettone recipe I have saved and it does include the salt. Thanks for bringing that to my attention, I hate when instructions leave something out like that.
Benny