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Upside Down Panettone
A fluffy, buttery, fruit‑laden panettone that’s baked upside down for extra height. The recipe combines a brioche‑style enriched dough with a sourdough starter, butter, egg yolks, and candied fruit, then hangs the loaf upside down after baking so it stretches even more. The result is a light, airy holiday bread with big open holes and a fragrant hint of red mandarin essential oil.
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Cost Breakdown
Critical Success Points
- • Incorporate butter gradually to avoid tearing the gluten network
- • Fold the dough during bulk fermentation to trap air
- • Hang the baked loaf upside down while it cools to preserve height
Safety Warnings
- • Handle hot oven and hot bread with oven mitts to avoid burns
- • Food‑grade essential oils are highly concentrated; use only the specified amount
- • Do not ingest essential oil directly
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