"This is the Italian answer to fruitcake. A lovely textured, citrus infused fruitcake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 (3 1/4x7 inch baking-safe paper bags. Be sure to use paper bags that are intended for baking. The lunch bags sold in most grocery stores are unsafe to use!" — Stephanie
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warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages
active dry yeast
candied mixed fruit
2 1/2 teaspoons
grated lemon zest
The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in all seasons and more flour is needed. The proofing is a bit odd but it does work just fine. Sprinkle, do not mix. Leave alone for 5-10 mins until dissolved. then proceed with the 1/2 cup of flour, cover with plastic and let sit 30 mins. The milk portion only needs to be dissolved. Now beat your sugar, eggs, and vanilla. Add the milk portion then the 'starter' you proofed for 30 mins. Use a second bowl to cut the butter into the flour. Do this by cutting the 12 tbls of butter into 1/2 inch cubes and toss them into the 3.5 cups of flour. Now use the paddle and mix on slowest speed and mix until it looks like crumbs. Now you can add the egg mixture then up the speed for about 3 mins. Your mixer will freak out a bit but add the fruits and now add more flour until it leaves the side of the bowl. Sticky is ok but it needs to look like bread dough and not cookie dough. Proof, punch, divide, shape, place into pans and proof again.
Isn't there supposed to be a little salt? It tasted like something was missing, and then it dawned on me that there's no salt in the recipe.
My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes, It need salt 1 1/4 tsp for 4 cups flour. Also the instruction are bit complicated. When I do mine put the flour in the center of the table open the center and add the liquids, yeast and eggs mix a bit with some flour to make a soft dough almost creamy.. Sponge for 30 min. Add the sugar, egg yolks, soften butter, and flavoring like vanilla, zest. Make a soft dough and let double in size. Add the fruits. Put in the mold and do a X cut on top. I use this technique and always turn out great!
This bread had wonderful flavour. I will do this one again. The closest I have made so far to store bought panettone.
Absolutely to die for. I put in orange extract instead of vanilla. Like other reviewers, i added in more flour, 1/2 bread flour & 1/2 AP flour. The texture is so light & fluffy. So, so good. I made Panettone 1 the other day & found it a little dryish for my taste. Will make this over & over again,that's for sure. A 10 stars recipe!
great recipe. i baked mine in a 7x3 coffee can and the rest in little panettone molds that i purchase from amazon. you get a bunch for around 8 bucks. They make for a nice presentation. i also added a tsp of salt.
I only adjusted this recipe by using 1 cup candied fruit (because that is all I had on hand at the time) and 1 cup sultanas soaked in a little warm brandy. And, I found I had to add maybe a cup or more flour than called for in the recipe after the first rise because the dough was too soft to knead. But the finished product was excellent. The taste was delicate, not too sweet and the texture was light. It yielded 2 large loaves using the round brown panettone paper baking forms. This was at least as good if not better than any bought panettone I have tasted.
I had trouble adding the yest to the milk it seamed to clump on me. I then added the yeast to 1/4 cup water with a little sugar. once it was dissolved I added it to the milk and carried on from there. The bread was to die for.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 52
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