Spring Italian Panettone

Panettone is the traditional Italian dome shaped Christmas cake, which is now appreciated all over the world.

The origins of Panettone are believed to be with a Milanese baker called Toni. He experimented with all types of bread not only to attract customers to his shop, but to win the heart of a particular young lady who he wanted to impress. His ultimate creation, originally called Pan de Toni, became Panettone , which has remained a favourite Christmas gift from that time onwards.

Today Panettone is still made using an enriched yeast dough, resulting in a really flavoursome yeast raised cake. Typically, Panettone is domed shaped, baked in oven-proof paper moulds and is cooled upside down to allow for the stretching of the crumb. The traditional baking methods require several fermentation steps lasting more than three days from mixing to baking. Thankful Millbo Spring Panettone simplifies this process.

Spring Panettone from Millbo Italian breads is a powdered sourdough concentrate obtained from a traditional process, which allows you to bake this most delicious and popular traditional Italian style Panettone with a one step process.

To produce this delicious cake: Click here and request our DVD for the correct usage figures and instructions.

Suggested fillings: The traditional version contains candied fruit and raisins, but recently new fillings have appeared such as chocolate drops, or creams, which can appeal to younger taste buds.

To order or request further information including recipe details please contact us.