And can the same method be used with lemon peels? (I'm making panettone soon.)
Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
This is the method I use, with great success.
I do it the simple way: Very thinly slice the peel after you've carefully removed it with a peeler; depending on how much you're making, fill a mixing bowl halfway with sugar and add the peels of whatever citrus you need; toss them to coat well with sugar; spread them out on a sheet pan with parchment. Let them sit for an hour. Before adding to your dough, drop them into a sieve and shake it to sift off the excess sugar.
Once and for all, let's settle this shall we?
The Best Way to Make Carbonara, According to an Italian Chef
5 Minutes to a Sparkly Microwave
What's New in the Neighborhood
My Family Recipe: Mexican Meatballs
The Hits Keep Coming