Start the Panettone by making a “sponge”. In a small bowl, dissolve the yeast in the water. Add the ½ cup of flour and with your fingers make a very loose dough. Cover, and let rise in a warm place overnight. In a small bowl place the raisins and sweet wine or brandy and also allow to soak overnight.
This is a traditional holiday treat. At our home and most of our neighbors, Christmas was the holiday for Panettone. In the morning, a slice toasted and spread with butter and marmlade, with a cup of coffee . . . the best!
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