Panettone is an Italian sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year.
It is made during a long process that involves curing the dough, which is very acidic, similar to sourdough. The proofing process alone can take several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins. Many other variations are available, such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d’Asti.

Since this process can take up to three days, in this course I will explain, step by step, the entire recipe — from the making of the mother yeast to baking the finished product. You will make your own dough to take home with you, but we will be baking my pre-prepared loaves for us to eat and enjoy in the class!

You go home with:

- Christmas panettone specialty recipe
- Mother Yeast/Natural Yeast recipe
- The dough you made to bake later for your holiday week

Bring an apron or wear whatever makes you comfy to get messy in.
If you can, bring a big take home box (like a cake box).