'This is a simpler version of the classic north Italian cake. Instead of wild sour dough, I use yeast. Instead of a proper panettone paper mold, I use a sponge cake mold. For the first time ever, I\'ll agree that this is not better than the original. But sometimes, you need a panettone now, not in three days. For full recipe, go to: http://www.foodemperor.com/cooking/minchia-milanese'
Tags: kitchen , Cooking , Recipe , Food , Cake , YEAST , Panettone , mangia , sour dough , food emperor , svedese , Milanese Dialect (Human Language)
See also:
comments