Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Classic Short Traditional Panettone
A step‑by‑step guide to making a classic short panettone in the traditional Bolognese style. The recipe follows Gino Fabbri’s method, from refreshing the starter to the final glaze, proofing, baking, and storage. Perfect for holiday celebrations or any time you crave authentic Italian sweet bread.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Refreshing and tripling the starter
- • Achieving the shiny, elastic first dough before adding butter
- • Maintaining 28‑30 °C during bulk fermentation and final proof
- • Ensuring the internal bake temperature reaches 96 °C
Safety Warnings
- • Handle hot oven and baking tray with oven mitts to avoid burns.
- • Use the digital thermometer carefully; do not touch the heating elements.
- • Vanilla alcohol is flammable – spray away from open flames.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Holiday Seven Layer Cranberry Walnut Bars
Ultimate Level 10 Chocolate Chip Cookies
Best Pommes Boulangère (Layered Baked Potatoes)
Classic Italian Lasagna
Red Wine Braised Short Ribs
