This supple, buttery brioche cake has a cloudlike crumb of rich yellow color, reflecting the quality of the free-range eggs Filippi uses. The dough is made utilizing the 40+ year-old mother and the finest ingredients: citrus peeled by hand then slowly candied, selected flours, fresh butter, whole milk delivered daily, and local Italian honey.
After resting and rising for 24 hours, the dough is scented with whole Bourbon vanilla beans and mixed with raisins and diced candied orange peel before being baked to perfection! Once removed from the oven, the panettoni are skewered and flipped over racks to cool off upside down in order to retain their dome-like shape.