We've corrected capitalism's assault on our beloved holiday cake. No stale gross fruitcake for us. Probably our best annual baked good to be honest. Chocolate, candied orange and dried cherries.
Those look amazing! I bet they made the house smell lovely as they baked.
They do smell really good it's true. Also we use 'flower of Sicily' extract to really send that flavor home.
We keep a wet starter in a jar. We feed it equal parts filtered water and all purpose flour usually 50g/50g but more if we are going to use a lot of it. This is the base recipe we use, though we don't do the later add water step and we don't use any dry yeast. https://www.weekendbakery.com/posts/the-panettone-project/
If you do make it and have any more questions feel free to dm.
Thank you! This is something that my partner and I have been practicing for 4 years now every Christmas. 3 main challenges with it. Getting highly elastic gluten to form. Getting it to ferment enough. (You make the dough and then rise it overnight, then in the morning you add sugar and more flour and rise it again) and adding in the chocolate and fruit without ruining the gluten. The chcolate chunks are very sharp, they tear it up. I think next year we will either take more time to chop the chocolate or use chocolate disks instead of chopped baking chocolate.
That is pearl sugar. It's used for decoration and is nice to bite into
