I don’t cook Easter anymore. The best recipe for airy Panettone: you don’t even need to knead the dough | March 29, 2025

Heat the milk in a saucepan. At the same time, soak the candied fruits, previously washed and dried, in cognac and hot water, let them infuse under a cling film lid for two hours.

In a separate bowl, mix one hundred milliliters of room temperature milk with a spoonful of sugar and yeast, gradually add the flour until you get a mixture that resembles sour cream in thickness. Let the dough rest for about ten minutes.

Continued on next page

Page: 1 sur 3

SEE MORE..

Share Share Share

Thanks for your SHARES!