This Glazed Panettone is made with natural yeast and takes at least 30 hours to rise, then filled with a generous helping of candied fruit, raisins, and citrus, and then coated in Bonifanti's famous hazelnut-almond glaze.
Excellent on its own, panettone pairs well with fresh berries, whipped cream, and gianduja spread. Enjoy with a cup of coffee for an afternoon pick-me-up, or serve as an after-dinner dessert with a glass of wine (we recommend Villa Sandi Il Fresco Prosecco).
On a winter's night in 1932, Vincenzo Bonifanti created his own personal twist on the classic panettone, a traditional Italian Christmas cake. As he worked in his shop in the center of Villafranca, a small town in Piemonte, he was inspired to add a typical local ingredient to the traditional recipe: he topped his cake with crunchy hazelnut frosting, the same twist used by his family today.
