Photo by Eva Kolenko, Styled by Jeffrey Larsen Panettone classically is baked in large paper molds (as pictured above) but if you can’t find them, you can fashion your own (see recipe notes) or simply divide the dough in half and bake it as the original recipe in two 1-qt Pyrex bowls. Over the weekend, inspired by a photo in the King Arthur Flour catalog, I made mini panettone and sprinkled the just-baked, butter-brushed domes with pearl sugar. Wrapped with baker’s twine, the festive little loaves assured me that no matter how behind in holiday-gift buying I may be, a homemade chocolate-studded parcel can always come to the rescue. Chocolate-Studded PanettoneFrom Bread Toast Crumbs Around the holidays, it’s nearly impossible to walk by an Italian market and not feel lured by the loaves of panettone bundled in cellophane and tied with bows, like presents begging for a home. It’s almost a cross between a cake and a bread, and while it couldn’t be more beautiful, I’ve never loved the traditional flavorings: citrusy, floral extracts and candied fruit. But when these seasonings are replaced with vanilla and chunks of chocolate, which suspend in the buttery crumb, well, this is a panettone I can get behind: a treat freshly baked, and even better one day later, toasted, spread with butter, and sprinkled with sea salt. PS: Stuffing Two Ways from Bread Toast Crumbs PPS: Cookbook News & Notes If you make a little mark on the side of the paper mold, it will help you know when the dough has doubled and is therefore ready to be baked: 4.6 from 17 reviews Yield= One 1-lb panettone or 6 small panettones Find Panettone molds online or in specialty stores: Large Molds (6.5 inches in diameter) Mini Molds (3.5 inches in diameter)
