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Wayne Gisslen

Panettone

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing and Fermentation

  1. Prepare the marinated fruit mixture: Combine the raisins, peel, almonds, zest, juice, rum, and nutmeg in a bowl. Cover and allow to marinate several hours or, refrigerated, overnight.
  2. Sift the flour into a bowl and make a well in the center.
  3. Warm the milk to 100°F

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