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.
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.
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Well played. You deserve a cookie.
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