Panettone, In Miniature – Wild Yeast

It's panettone time again! I bake this rich, light, citrus-and vanilla-scented bread every holiday season. It's one of my favorite things to make because, although it requires meticulous mixing and handling, a more festive bread never graced a holiday table. This year I used my go-to recipe, which I detailed in last year's panettone post. The only difference is that, for the first time, I baked it in these wonderful diminutive molds. Although it was a bit more work, I loved ending up with 20 small breads -- each perfect for one, or sharing with a friend. Here's the recipe, nominally

Mini Panettone Bauli Classico with raisins 90g Italian pastry classic. Bauli IL Panettone Classico is the Milanese specialty with a soft bite. The airy cake made of yeast dough is covered with sweet raisins and impresses with its typical dome shape. In Italy, pastries are traditionally served at Christmas and New Year with sweet hot drinks or sweet sparkling wine. Age.

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