By now, you’re probably wondering how that famous panettone turned out. You’ve been sitting on the edge of your seat for the past couple days, idly biting your nails and counting the hours down to the very last second until the outcome was unveiled (Please, just indulge me for a second, ‘kay?). Fear no more, because I present to you…
She was golden and crispy on top and I loved the way it cracked away from itself — very rustic.
And the inside?
A slice of panettone. With fork.
Soft. And the mixed dried fruit were plump and flavorful from the sloshing of Disaronno amaretto earlier.
By all appearances, you would think that this was the tastiest homemade panettone you’ve ever had, right?
For starters, the panettone didn’t rise the way I wanted it to. It’s supposed to be tall and sort of flowing out from the paper mold. Mine did not.
Also, in one of my not-so-genius moments, I decided to use cake flour instead of all-purpose flour in an attempt to keep the bread moist. Well…it was definitely moist. Too moist. The whole thing basically broke apart the second I lifted a slice onto a plate. They looked like tiny little fluffs of I-don’t-know-what. Using my fingers, I plucked them up like fur balls and pretended I was eating cotton candy. Imagining that seemed to numb the pain momentarily.
My other fail was not adding enough vanilla and citrus extracts; or in my case — fiori di sicilia, an Italian blend of vanilla and citrus extract used to perfume panettone. I had heard it was quite strong so I only put a smidge into the dough thinking it would be enough. Not the case. The panettone could have used at least another couple teaspoons of it. If not, more.
My challenge this weekend is to make it right without the mess-ups. When it’s ready, I’ll share my recipe. But until then, check out the panettone recipe at Artisan Bread in Five Minutes a Day. My recipe is loosely based around theirs and others I researched online.
Keep your fingers crossed! I’m hoping this is a success!