Panettone & Co.
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.read more
I choose a cereal flour and chestnut honey as a filling, but you can also use only bread flour (for classic croissants) and stuff with jam or cream or leave the croissants empty.read more
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.read more
Train the yeast in the days before preparing the panettone to make it “stronger” and already use the flour that you will use later for the recipe.read more
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