PANETTONE:
In this episode of Escapism Cooking, Mandy Lee tackles an Italian Christmas-time favorite, the Panettone. Her streamlined version of the traditional recipe makes it much more approachable for the home cook without sacrificing wow-factor!

"I’m a bit of a sucker for the idea of a festively puffy bread that is only baked around Christmas time. To give or to receive one would be, even to my relentlessly cynical heart, a tender kickstart to the jolliest season of the year. But every year when the chances come, my enthusiasm slows to a halt in front of the seemingly endless steps and time it takes to actually make one. So, I cheat. Instead of a sourdough starter, I’m switching to the never-failing method of tangzhong (a cooked roux) to create a soft crumb texture that keeps the panettone moist for days. I replaced the traditional candied fruits—which, let's face it, nobody will miss—with a caramelized reduction of Baileys liqueur, chestnuts, and dried figs. This panettone is equally as rich, nourishing, and shamelessly jolly, but much less daunting and realistically doable for those who wants to take part in this sweet tradition." ~ Mandy Lee

CHAPTERS:
00:00 - Introduction
00:48 - Tangzhong / Roux
02:20 - The Dough
05:54 - The Mix-ins
06:58 - Preparing the Molds
08:05 - Let it Rise
09:45 - Time to Bake!
12:10 - The Big Reveal

GET THE RECIPE:
Tangzhong Panettone With Irish Cream & Figs: https://f52.co/3RbtSZX

MORE ABOUT ESCAPISM COOKING:
Each month, join Food52 Resident Mandy Lee in her Hong Kong kitchen as she creates whimsical, innovative recipes meant to serve as a deeply satisfying and delicious escape from the outside world.

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