I'm not pretty sure the origin of it, but I can tell you that a panettone isn't a easy bread to make. It's very tricky and requires an investment of time. The dough is soft, sweet and rich and needs to be "babysitt" for a four hours intervals until reach twelve hours in total.
That's why in our last cooking class I taught an easy and quick version of this sweet bread filled with fruit and chocolate.
If you would like to try this spectacular sweet bread, please visit us on cakesbyro/facebook.com
Rossella
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