Panettone & Co.

Christmas Bread

Starting from the basic ingredients of the panettone, that is from those of the first dough, I thought of preparing this dessert that has all the softness of the panettone and only a delicate vanilla aroma.

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Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery.

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Pandoro Veronese

Pandoro is rich in butter, so the dough is quite heavy and needs time to rise properly. Keep both the first and second dough to rise in a sheltered place, as warm as possible and handle the dough very delicately so that it does not deflate too much.

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A passion, in my life, cooking. My cooking web site Pizzaforbreakfast
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