Francesco Elmi Panettone

After seeing txfarmer over at make this recipe, I decided to give it a go. I’ve documented many recipes but this one was new to me. It’s slightly different but the overall balance of ingredients is similar to the “Modern Panettone” recipe from “my bible”; Cresci: The Art of Leavened Dough by Iginio Massari .

I scaled the recipe down to make just one 500g panettone (calculated to 600g to account for mixing loss). I deviated slightly adding a few drops of Aroma panettone and some extra water. I also glazed it. Other than that it’s the same as the original found here.

Completed dough before adding fruitCompleted dough with fruit


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