Making a Panettone doesn't have to be stressful. Chef Pino shares his easy recipe for this delicious cake that is so popular during the italian holiday season. THE SPONGE 1 cup (225ml) whole milk, warm (100F/38C) 1/2 oz (14g) dry yeast = about 2 envelopes of dry yeast 1/2 lb (225g) bread flour whisk yeast into milk, add flour and let rest, covered for 30 minutes. -------- THE DOUGH 11 oz (300g) unsalted butter at room temperature 4 oz (120g) sugar 1/4oz (7g) salt 3 whole larg

[ Yule Log or Buche de Noel à la Noisette, crème de Marron ] STEP 1 - Crème de Marron 250g of chestnut spread. If you don’t find it or you don’t like it, use instead a batch of coffee flavoured pastry cream. Transfer cream into a piping bag, no tip necessary, it’s a just a tool to quickly spread the cream onto the cooked sponge cake. STEP 2 - Hazelnut Sponge Cake Ingredients 6 large eggs, separated 4oz (120g) light brown sugar 8oz (320g) hazelnut (other nuts can be used,

(Grandma’s Bundt Cake) For most Italians, this recipe is a classic breakfast or afternoon snack. Still very popular these days, you can find a ciambellone in many bars and restaurants, sometimes served with fresh fruit for a healthy dessert. Each nonna (grandmother) has a different version. Some prefer yoghurt to full butter, others like the spiciness of olive oil. The recipe below was my mom’s and it calls for butter and a bit of cornstarch for a super light texture. If you