One of the most interesting to see in that video is those cookbooks! so attractive…can anyone name it all down???
Thank you for sharing, this bread is one of my favorites!!!!!!!!!!!!!!!!!
And this kids, is what too much compression sounds like
Grant has really grown on me over time
I saw Bulgarian buttermilk, I give like. Yoghurt culture mofo's 🤟
I have some of Roy's panettone on my counter right now. I want to try this!
arthur shelby from peaky blinders here
Well, when I have NEVER HEARD of the first ingredient, I'm a bit unsure of trying this.
My jaw dropped seeing the cross section of Roy’s panettone
Can u use joule to ferment the dough?
Oh my god it’s mazing🥰🥰🥰❤️❤️❤️🇩🇿
Still cant beat the speed of my perfect recipe – "bowl of oatmeal in one minute"
Great job 👌
Panettone is dreamy. If you've never had it before, splurge on an expensive one. The best bread you've never had.
I wonder if it would be good for french toast
Now you too can have bland, dry bread filled with nasty dried fruits IN JUST ONE DAY
68 bucks for a panettone? eherm..
this guy likes to make sound effects with his mouth a lot
ok stop right there 0:22 that looks terrible. Sorry mate, you're trying to do food porn but that actually looks like a 3 months unsold panettone from a cheap bread seller. I'm sorry but that's the truth. More down to earth next time. No slow mo for no reason and I'll be nicer.
I'll give you some credit, it is extremely difficult to make it right.
Dad: "Grant didn't use my new fishing hooks, did you?" Grant: "Well I can't use the old ones with old worm guts all over them, yuk" (Home alone reference)
This is exactly like russian Kulich (orthodox festive cake)
I’m Italian and I can ensure you we never use essential oils in the Panettone and neither the spay oil thing.
You could have just said "mix it for, like, a long time"
Grants Hairstyle is getting slowly more anime overtime. I love it.
Thanks, from Italy❤
I want to try your recipe so badly haha! ❤️😍😍😍
Might be the longest ChefSteps video. Don't think I've ever had panettone…
Haven’t been this excited to see a particular upload in a while. I’m never going to make this but I loved watching it!
Oh wow, I'm seriously impressed…. ……on how skilled Americans are on ruining good stuff ….
You shoulda went with that third fold bruh.
Could this even be possible to be made without a mixer? Maybe an autolyse at the beginning and slap and fold kneading and rest time between every step? More stretch and folds in the bulk fermentation?
Those Roy ones are insane!
butter and suggar, creame separatelly.