DEL VECCHIO’S BAKERY HAS DESSERT COVERED WITH ITS CLASSIC PANETTONE
SPONGE STARTER INGREDIENTS: 2 pk dry yeast ½ cup warm milk (115°) 1 Tbsp honey ½ cup bread flour
INSTRUCTIONS: Mix together and proof (the process of checking whether or not yeast is still active by mixing it in warm water) to double in volume.
DOUGH INGREDIENTS: ¼ cup sugar 2 tsp salt 4 eggs 1 cup all-purpose flour 1 cup bread flour 4 oz sweet butter ½ cup raisins ¼ cup semi-sweet chocolate chips ½ cup candied green and red cherries ½ cup walnuts
INSTRUCTIONS: Mix the starter with a hook and add butter after gluten starts to develop. Add nuts and fruit and mix to incorporate. Put in a warm place to raise, allowing to double in volume. Roll into a ball and place onto a papered sheet pan. Brush with standard egg wash and proof again. Bake at 350° for 12-15 minutes.