An Italian Christmas must-have delicacy. This fruity cake-like bread is believed to beinspired by a baker to serenade his sweetheart. Made with hardened Lievito Natural fruit yeast, the dough is left to ferment 10-12 hours. While still hot, the freshly baked panettone is hung upside down overnight to fuse its buttery crumb with the full-bodied dried fruits which had been soaked for weeks. Best enjoyed after keeping 2-3 days to fully release its fruity essence.
Natural Fruit Yeast, Orange Peels, Raisins, Almonds
[O] Egg, [O] Dairy, [O] Sugar, [O] Butter, [X] Oil