Pannettone

The last part of my Italian birthday dinner, was actually completed the day after. I wanted to make pannettone, an Italian dessert-like bread usually eaten around the winter holidays. However, I didn't realize that I was supposed to let the dough rise overnight and then once again for a few hours the next day. I followed this recipe. http://www.babble.com/best-recipes/night-before-panettone/

I used whole-wheat flour instead of all-purpose flour and brown sugar instead of white sugar (we used the last of our cane sugar on the tarimisu). Finally, because I couldn't find "candied citron" at the store, I decided to just chop up some dried apricots instead, which I think turned out even better! They turned out delicious! It tastes similar to raisin challah, just with added apricots. Next time I think I'll add various nuts as well.

I also might have skipped the step where you're supposed to take out the dough after the over-night rise, sprinkle it with flour, cover it with a cloth and let it rise again. Instead, I just let it rise throughout the next day. As far as I can tell it didn't make much of a difference, and since I have nothing else to compare it to, I'd say it tastes just as good! Next time I'll follow all the steps and see if it makes any difference.