Panettone (if done right) is not only delicious, it’s a “world-famous, yeast-leavened cake, whose sales reach their peak during the weeks before Christmas.” Unfortunately, store-bought versions of this traditional Italian holiday bread tend to be dry, pricey and full of preservatives. A fresh panettone should be like a rich and fluffy brioche studded with nuts, dried fruit and sometimes chocolate, a delicious addition to any holiday table.
Panettone has been a Milan specialty since the 19th century, and here, Milan-based and award-winning chef Lorenzo Sirabella merges the classic dessert with another Italian staple: pizza. It can take up to two days to make panettone, a process that involves hanging it upside-down after baking to prevent collapsing. Lorenzo’s recipe is far less complicated and uses plenty of eggs for an extra soft and fluffy crust, plus classic ingredients like vanilla, grated orange and lemon, sugar, butter and raisins. The icing on this pizza cake is made of almond flour and sugar, with a final sprinkling of slivered or whole almonds, adding a hint of nuttiness to balance out the citrus. Lovely for any gathering, this panettone dessert pizza also works well for a sweet brunch the next day.
