The Italiana panettone seems to get a lot of shelf-space around the holidays, but growing up in Wisconsin it was always stollen during this time of year - albeit not always using the best ingredients.
I now make many loaves of stollen for friends and family using quality ingredients and making my candied citrus peels and marzipan from scratch. I even grind cardamom and mace from whole to get the best aroma.
In contrast, he appeal of panettone still eludes me. Sure, it's fruity and cakey and all too, but it seems to be missing the same rich, rummy, buttery magic.
What say you, fine FMs?
Re: Christmas-bread-DOME: Panettone vs. Stollen
2I'm going to insult my ancestry on both sides by saying fruit in bread is bullshit.
Re: Christmas-bread-DOME: Panettone vs. Stollen
3Living in northern Italy, I had both plenty of times. I prefer panettone, it's a lot less busy than stollen is.
Re: Christmas-bread-DOME: Panettone vs. Stollen
6Panettone. Altogether lighter and more digestible, and a very capable booze-soaker-up when trying to regain your "composure" on Christmas morning.
"What am I gonna do with 40 subscriptions to Vibe?"
I talk disjointed music-related guff over here. You're welcome.
I talk disjointed music-related guff over here. You're welcome.
Re: Christmas-bread-DOME: Panettone vs. Stollen
7Panettone is infinitely preferable to the British version of Christmas cake, which I grew up with but haven't been able to cope with for twenty-odd years.
On the other hand, there are times when you want to feel as if you've actually eaten something and Stollen definitely works for that.
Stollen.
On the other hand, there are times when you want to feel as if you've actually eaten something and Stollen definitely works for that.
Stollen.
Re: Christmas-bread-DOME: Panettone vs. Stollen
9I love everything about both, but this sums up why I prefer pannettone
"More open-minded than Catholics".
Re: Christmas-bread-DOME: Panettone vs. Stollen
10That could win me over. Pistachios might be the best nut, even living here in hazelnut-land.
Or, I could just make a batch of stollen with pistachio marzipan and replace the almonds with pistachios, and the raisins with dried cherries soaked in kirsch.