Vanilla rum

heavy cream (250 g) • milk (70 g) • sugar (70 g) • powdered gelatin (5 g) or 2 sheets gelatin • rum • vanilla extract or 1 vanilla bean • sugar • water

heavy cream (100 grams) • whole milk (50 grams) • sugar (50 grams) • white rum (10 grams) • unflavored gelatin • Vanilla extract or vanilla powder • brewed coffee (1 long coffee) • coffee liqueur, such as coffee-flavored liqueur (10 grams) • sugar • unflavored gelatin

For the panna cotta • heavy cream (about 400 grams) • whole milk (about 194 grams) • rum (about 40 grams) • Vanilla • sugar (about 97 grams) • gelatin (about 7.5 grams) • For the coffee caramel • granulated sugar (about 125 grams) • hot coffee (about 86 grams) • For the streusel • butter (about 40 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 •

(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 •

pistachio flour (200 grams) • large eggs • granulated sugar (100 grams) • vanilla extract • unsalted butter (100 grams) • white chocolate (100 grams) • rum (20 ml) • pistachio paste (50 grams) • salt • Powdered sugar,

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) •

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) •

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 •

toasted hazelnuts (about 250 grams; you can also use almonds, or half hazelnuts and half almonds) • eggs • unsalted butter (about 200 grams) • sugar (about 200 grams) • dark chocolate (about 200 grams) • unsweetened cocoa powder (about 30 grams) • Grated zest of 1 orange • Strega liqueur or rum • salt • vanilla powder (optional)

all-purpose flour (about 400 grams) for the pastry dough • unsalted butter (about 200 grams) for the pastry dough • powdered sugar (about 150 grams) for the pastry dough • whole egg and 2 yolks for the pastry dough • Zest of 1 lemon, finely grated, for the pastry dough • salt for the pastry dough • ricotta cheese (about 250 grams) for the filling • cooked wheat berries (about 300 grams) for the filling • granulated sugar (about 200 grams) for the filling • whole eggs and 2 yolks for the filling • vanilla powder or 1 teaspoon vanilla extract for the filling • milk (1/4 liter) for the filling •

all-purpose flour (about 400 grams) • eggs • melted butter, cooled (about 80 grams) or sunflower oil • sugar (about 40 grams) • rum • Grated orange zest • Grated lemon zest • baking powder • salt • Oil for frying • honey (about 300 grams) • Colored sprinkles •

For the dough: • all-purpose flour (about 400 grams) • eggs • White wine • unsalted butter (about 50 grams) or oil • sugar • salt • For the filling: • chestnut cream (made from boiled chestnuts, mashed) (about 500 grams) • dark chocolate (about 100 grams) • unsweetened cocoa powder • ground cinnamon •