Soft and sweet, this festive bread is the Christmas treat that keeps on giving, so long as you know how to fashion the leftovers into ongoing treats ... Two dough hooks are moving rather like tweezers, lifting and dropping, twisting and slapping the dough. The mixer is in Davide Longoni's warm baking lab in the Calvairate district of Milan where, between early November and December, they make 9,000 panettoni. This is the first stage: flour, lievito madre (mother dough), water, sugar and egg yolk...
Soft and sweet, this festive bread is the Christmas treat that keeps on giving, so long as you know how to fashion the leftovers into ongoing treats ... Two dough hooks are moving rather like tweezers, lifting and dropping, twisting and slapping the dough. The mixer is in Davide Longoni's warm baking lab in the Calvairate district of Milan where, between early November and December, they make 9,000 panettoni. This is the first stage: flour, lievito madre (mother dough), water, sugar and egg yolk...
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