Rich Panettone

Rich Panettone

Sam Nemati

"This recipe calls for both a bread maker and an oven, and is more rich and flavorful than most -- you just can't find many panettone recipes that have rum or cream. It took a while to perfect this recipe, but feel free edit it to your own liking! Enjoy this beautiful bread during the holidays!"
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Ingredients

1 h 40 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.
  2. Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.
  3. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.
  4. Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.

Footnotes

  • Cook's Note
  • Half and half or light cream can be used instead of heavy cream.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

Sorry, yes, the recipe yields a slow-rising dough. 30 minutes will yield a thick, cake-like bread. 2 hours - as you said - should be enough for those loyal to lighter Panettone breads.

Most helpful critical review

This bread had a lovely flavor and was very easy to make. There seems to be something wrong with the time allowed for rising. It rose very little in the half hour given in the recipe. To have...

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This bread had a lovely flavor and was very easy to make. There seems to be something wrong with the time allowed for rising. It rose very little in the half hour given in the recipe. To have...

Sorry, yes, the recipe yields a slow-rising dough. 30 minutes will yield a thick, cake-like bread. 2 hours - as you said - should be enough for those loyal to lighter Panettone breads.

Sam can this recipe be done only in oven or does it have to be used with a bread maker?

I tweaked this so it is lower fat and almondine: Eliminated the rum & vanilla extract. Used 1/4 c + 1/4 teaspoon Amaretto to soak the raisins in, adding the liquid to the first mix. Reduced t...

I had a lot of trouble with this bread. I followed the directions exactly. It was so slow to rise that I left it overnight - it rose a bit. I baked it, in the oven, 35 min and it rose a bit ...

Definitely has a nice flavor. I replaced the lemon zest with orange zest and used mostly citrus candied fruit. Didn't have the cream so substituted it with kefir milk which is a lot like butterm...

the flavor is okay, but it will not rise for just 30 mins. I tried it again to let rise for at least an hour and still didn't rise much maybe it should be overnight. I will try it next time to j...

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