NONE OF THEM COLLAPSED.
The crumb could be a bit better but considering the mistakes I made during fermentation/proofing and the amount of times I dropped them while they were hot and I was trying to skewer them… this is an incredible victory.
Now I just need to figure out who to gift them to lol.
by Imlucy17
7 Comments
Yo soy adicta al panettone. Y cuando veo uno. Me trae recuerdo de mo infancia mi papá se esforzaba para comprarme ino para mi solita. Siempre elegia el mas economico. Habia mucha variedad, los tradicionales de frutita. Pero habian rellenos de chocolate, de crema fe licor. Muchos 😔😔😔
I will DM you my address 😂 but for real, they look fantastic, well done!
You did an amazing job!
Also that’s a good crumb, never trust people that will tell you that you need a really open crumb in panettone. Panettone should be soft and buttery, not full of air. Panettoni with a too open crumb will be dry.
And by the look I know your is not dry at all.
Congratulations!! Practice loads and please send me one come December!!
Wow! Bravo! It’s on my baking bucket list but I’ve been too nervous to try it yet. This is inspiring.
In the throes of me sleep deprivation I thought you’d put a loaf of bread in a corset and was very very confused……
Anyway your panettone looks great, good job!
That looks incredible!