Panetone

all-purpose flour (about 300 grams) • sunflower oil (about 80 grams) • mixed nuts: pecans, almonds, and dried currants (about 40 grams), chopped • large egg • egg yolks • salt • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • granulated sugar (about 80 grams) • Grated orange zest • milk (about 200 ml)

a panettone or pandoro, sliced • mascarpone (250 grams) • heavy whipping cream (200 ml) • powdered sugar (70 grams) • chocolate chips or chocolate shavings (100 grams) • chocolate, for the ganache (100 grams) • heavy whipping cream, for the ganache (150 ml) • butter, for the ganache (10 grams)

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

INGREDIENTS for the starter • bread flour (50 grams) • all-purpose flour (50 grams) • sugar • active dry yeast (10 grams) • milk (50 ml) • INGREDIENTS for the dough • warm milk (200 ml) • egg yolks • sugar (the original recipe says 3) • vanilla powder or 1 teaspoon vanilla extract • honey (50 grams) •

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

egg yolks • plus 1 tablespoon sugar (120 grams) • mandarin juice (175 grams) • mandarin zest (10 grams) • heavy cream (75 grams) • whole milk (250 grams) • cornstarch (25 grams) • rice starch (25 grams) • lemon panettone

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •

gaufre (Belgian waffles), panettone, or pandoro (200 grams) • all-purpose flour (250 grams) • packed brown sugar (80 grams) • baking powder (10 grams) • large egg • milk (200 ml) • vegetable oil (70 ml) • Toblerone chocolate, chopped (200 grams) • chocolate puffed rice cereal (50 grams) • Powdered sugar, as needed, for dusting

panettone (about 500 g) • mascarpone (about 250 g) • prosciutto (about 150 g) • Herb-infused olive oil (with marjoram, basil, and chives)

panettone (750 g) • unsalted butter (125 g) • brown sugar • vanilla bean • heavy cream (300 ml) • whole milk (300 ml) • large eggs • granulated sugar (100 g) • dark chocolate (70%) (60 g) • orange marmalade (60 g)

panettone • light ricotta cheese (about 200 grams) • nonfat Greek yogurt (about 10.5 oz or 300 grams total) • stevia • small cups espresso or strong coffee • Unsweetened cocoa powder,

bread flour (about 80 grams, for the starter) • water, room temperature (about 80 grams, for the starter) • active dry yeast (about 10 grams, for the starter) • sugar (about 10 grams, for the starter) • the starter (for the dough) • bread flour (about 350 grams, for the dough) • egg yolks (for the dough) • water (about 150 grams, for the dough) • sugar (about 130 grams, for the dough) • salt (about 7 grams, for the dough) • unsalted butter (about 100 grams, for the dough) • Grated zest of 1 lemon (for the dough) •

all-purpose flour (about 200 grams) • potato starch or cornstarch (about 100 grams) • sugar (about 120 grams) • unsalted butter, at room temperature (about 100 grams) • medium eggs • milk, at room temperature (about 50 grams) • baking powder for cakes • vial almond extract • Zest of 1 orange, grated • candied orange peel (about 50 grams) • sliced almonds (about 100 grams) • chopped almonds (about 50 grams) •

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •

mascarpone cheese • heavy whipping cream • sugar • milk and coffee mixed together • panettone or pandoro

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

multigrain flour (about 500 grams) • eggs • raw cane sugar (about 70 grams) • erythritol (about 75 grams) • milk (about 150 ml) • vegetable oil (about 80 ml) • orange extract • vanilla powder • active dry yeast • raisins (about 100 grams)

bread flour (about 625 grams) • sugar (about 200 grams) • unsalted butter (about 250 grams) • eggs • milk (about 150 grams) • vanilla sugar or 1 vanilla bean • dried sourdough starter • honey • raisins (about 150 grams) • candied fruit (about 100 grams) • salt

Ingredients for the Starter • plus 1 tablespoon water (100 grams) • fresh yeast (10-12 grams) • powdered milk • First Dough • gluten-free flour blend (about 160 grams; use 2/3 cup (100 grams) gluten-free bread flour and 1/2 cup (60 grams) gluten-free cake flour) • gluten-free bread flour (100 grams) • sugar blend (about 50 grams; use 2 tablespoons (25 grams) granulated sugar and 2 tablespoons (25 grams) light brown sugar) • margarine or unsalted butter (50 grams) • egg yolk and 1 whole egg • plus 2 tablespoons water or milk (100 grams) • Second Dough •

sourdough starter (100 g) • bread flour (about 260 g) • water (about 95 g) • sugar (about 60 g) • unsalted butter (about 60 g) • egg yolks • honey (about 15 g) • Zest of 1 orange • Zest of 1 lemon • vanilla bean, chopped • bread flour (about 130 g) • sugar (about 60 g) •

panettone • –3 tablespoons brown sugar (30–40 grams) • Cinnamon • Powdered sugar • Wildflower honey