Panettone & Co.

Cruffin

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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PizzaforBreakfast

PizzaForBreakfast

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