Panettone
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Noha
Great recipe!
I followed all the steps, and kept the dough 2 days in the fridge, it was very successful and delicious!xxxxxyyyyy
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Paola
Can’t wait to make this. Can I substitute the fruit and nuts with chocolate chips for a chocolate pannetone?
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Sara Bir
Hello Paola, sure you can use chocolate chips in this.
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Helen
This is my first time making panettone and it turned out great for a first attempt. I followed instructions but found that it wasn’t as light or airy as the one you get in the supermarket and I had to cook it for an extra 20 minutes before it was ready. I was using a fan oven and adjusted temperature accordingly. I used a panettone metal mould. Any tips or suggestions?
xxxxxyyyyy
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Sara Bir
Hi Helen, glad you had success with this! next time, don’t use the fan when you’re baking the loaf. And perhaps let your loaf proof a little more if you felt it was dense. Homemade bread is very rarely as light as the grocery store ones, though. Anyone else out there have ideas for Helen if she wants an airier loaf?
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Wanita
A little more about my experience using the coffee cans & bread flour. I took a picture of the finished product and next time will have to make 3 loaves as one of the loaves rose to the point that it was almost touching the top oven burner of our gas stove. I switched to convection to avoid it catching fire as the top burner doesn’t flame when convection is used. The bread is better than I could have ever imagined. Even my daughter, who doesn’t like fruit touching her bread, had seconds. (she picked the fruit out). I will definitely make more this week. The coffee cans have a lip on them so I removed it with a can opener (the kind that cuts outside of can). This results in a very sharp surface so I recommend extreme care is taken to check for metal slivers or burrs. My husband filed it down to ensure no loose metal was left but the sharp surface remains. I will look for proper pans instead as these cannot ever be child proofed. I failed to adjust for a reduction in baking time as a result of baking 2 loaves instead of one but the bread turned out well anyway. Lucky me!
xxxxxyyyyy
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Chany
i wanted to add that i didnt want to make it dairy so i used margarine and i used Araq instead of Rum plus i only used almonds and raisins and zest plus some juice of celemitine. if i would have known the dough rises so much i could have made four and given gifts, i made 2 and it was amazing . thank you again
xxxxxyyyyy
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Chany
it came out DELICIOUS!!!! and i didnt have the Panettone mold or the right pan, but it was a perfect not too sweet amazing starter to the festive dinner friday night . thank you
and i got complements from proffessinals besides my italian friedn were sooo impressed that i worked so hard to make it. Totally worth it at least once a year
xxxxxyyyyy
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Krystal
This was perfect. I’ve never made panettone before and it worked so well.
I omitted the alcohol and used water and vanilla instead. Also, I didn’t get a mold in time so I used 3 smaller paper molds from a local bakery. They baked up perfectly with 10 fewer minutes in the oven.xxxxxyyyyy
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Wanita
Whoa! I am currently making this and am glad I read the comments. I made it using bread flour. I turned the oven on warm and put the dough on top but slightly away from where the heat vents. It rose so high that there ia no way I could make just one. I used 2 coffee cans lined with parchment. The cans are both 6 and 1/2 inches in diameter. The dough is almost at the top and so I took a picture. Will have to post when I know how.
xxxxxyyyyy
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Sara Bir
Hi Wanita, thank you for all your fun comments. We’re so glad you’ve enjoyed making this panettone recipe. We love seeing photos of what you make! Right now the best way to share those photos with us is to post them on Facebook or Instagram and tag us @SimplyRecipes. Other readers like you ask about sharing photos in recipe comments, so we’re keeping this in mind for any future improvements to the site.
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Claudia
Very clear and easy to follow instructions. Thank you for taking the time to do so.
I have two questions: if I don’t add almonds, should I complete the 1/2 cup with more dried fruit or just omit the quantity?
I would like the panettone to be a bit sweeter but don’t want to alter the rising process. If I double the amount of sugar, should I add it all in step 4 or should I add half in step 4 and sprinkle the other half over the dough when I add the fruit?-
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Sara Bir
Hi Claudia, if you don’t want to add almonds, you don’t need to make up the balance with other add-ins. However, more dried fruit will make the panettone sweeter without you having to add extra sugar to the dough–and I don’t recommend adding more sugar to the dough. Hi-sugar doughs can be slow to rise and generally tricky, plus they can make for oddly less tender baked bread. Another option for a sweeter panettone would be to sift powdered sugar over the top. Hope that helps.
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Claudia
Delicious!! Followed the recipe and very clear instructions as they are. Will definitely do it again adding more dried fruit and will fold it into the dough not all at once to help with a more even distribution.
Thank you for replying. It was very helpful!
FIVE STARS!!!
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Nigel
Hi, I want to use your recipe but I live in the UK. Do you know which is the equivalent to US all-purpose flour in the UK, please? Is it plain four or strong bread flour (with the higher gluten content)?
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Sara Bir
Hi Nigel, you’d want to use plain flour for this recipe, not strong bread flour. Happy baking!
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Nate
The 195F advice to test for doneness really helped my success!
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Wanita
I imagine that that tip saved my bread from being over baked.
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Saurabh
Is this for two molds? Also, the folding method does not evenly distribute the fruit within the bread. I should have anticipated that. Leaving a third of the rectangle devoid of fruit and then folding it over first would guarantee that there are even alternating layers of fruit and bread before the final square is made. The recipe itself is very nice and I ended up with a tasty, irresistible giant panettone.
xxxxxyyyyy
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Katie
Turned out great! The recipe was easy to follow and delicious. Ended up putting cranberries, Raisins and Walnuts in it as those were the fruits and nuts we had on hand. When I do it next year I think I will add a bit more sugar as it wasn’t quite as sweet as I would have liked it. But as a first try, I am very happy. I also used parchment paper instead of a mold and it worked pretty well, might try double walling it next time as it kind of fell over on one side but that’s to be expected given the lack of sturdy walls around it .
xxxxxyyyyy
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Nanny Jan
Just took out from the oven smells wonderful and has risen really well, could have used a larger tin but this was what the recipe stated. Would offer up a photo but there’s no way to do this…..shame as it really looks good
xxxxxyyyyy
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Penny
Just pulled it out of the ovenI I hope it tastes as good as it looks and smells! I had to use a bundt pan as I couldn’t find the bottom of my spring panettone pan. This is a Christmas present for a dear friend who was raised by an Italian Nonna. (Will let you know if she shares it with us!
xxxxxyyyyy
I’ve made this panettone recipe, along with a few others, and this was by far my favorite. I agree, the fruit is not very evenly distributed through the final product, but that didn’t really change the great flavor and texture of the panettone. I made it again today for my kids, and used mini chocolate chips instead of the fruit, and it was AMAZING. To try and get them more distributed I pressed them into the dough so they would stay out during the folds, and then pressed some more in over the surface of the folds as they were made. The citrusy dough with the mini chips were so yummy in this light, fluffy panettone!!
xxxxxyyyyy
So excited to be making this recipe!
My dough is proofing in the fridge overnight. I notice some rise but the dough itself has gotten harder and is not as suple as it was before it went in the fridge. I’m guessing it’s expected because of the butter, but just wanted to check if it’s ok. Also after I take it out from the fridge should i let it come to room temperature before proceeding to mix the fruit in?
Hi Rachita, I’m guessing your panettone is all baked now. How did it turn out? If the dough gets firmer in the fridge, it may be because of the butter, yes. It shouldn’t get crusty, though. A few people have commented the fruit didn’t incorporate as well in their dough, so I’m guessing letting it get a bit less chilled might help. One good thing is cool dough can be a bit easier to handle–you don’t need to use as much flour for dusting (or in some cases, none).
Thanks for your response Sara. Yes, the panettone is baked and half gone already :). Thanks to your excellent recipe and detailed steps, it turned out very good. I did leave it out of the fridge till it came back to room temperature. That helped it rise a bit more as well. The dough was easy to handle and I needed very little flour for dusting the counter. A big thumbs up!
What’s the best way you recommend for storing the panettone, without using plastic wrap?
This is all very good to hear, Rachita! For storing, I’d use a plastic bag–otherwise, the bread might dry out. Does anyone else out there have tips? It does freeze well, if you have more than you think you can consume in a timely manner.
This is delicious and kitchen smelled wonderful. Followed the recipe, overnight proofed and it rose beautifully. Only minor feedback, the fruit wasn’t evenly spread as some had mentioned. Otherwise this is a keeper.
xxxxxyyyyy
This recipe is gold! Thank you for the labor you put into this recipe, it was the perfect panettone which brought me back to italy!!
My dough was much more sticky and buttery compared to the pictures. I think it helped to achieve the perfect texture
xxxxxyyyyy
Since it’s my first time doing the Panettone, I followed the recipe to a tee (dough was in the refrigerator for 2 days). The finished product looked beautiful and smelled good. However, I was not pleased with the eating part. 1. It was dry. 2. The fruits and nuts did not distribute evenly. They were “lined-up” and some slices did not get any. 3. It lacked the sweetness. 4. Texture was like white bread instead of presence of “holes” that make it fluffy. What could have happened?
xxxxxyyyyy
Hi Thessa, thank you for your comment. I’m guessing your loaves could have benefitted from more time proofing after shaping. That’ll get you the interior structure that’s fluffy. And you are correct that this bread itself is not dessert-sweet. If you prefer it sweeter, I’d encourage you to increase the fruits a bit and dust the finished loaf with powdered sugar, since adding more sugar to the dough can hinder its ability to rise well.
Thank you. I thought I proofed it enough that it tripled in size (about 6 inches above the rim of a 6 x 4 panettone paper). I tried it again but this time I cut down the flour to 3 1/2 cups, increased the sugar to 2/3 cup instead. I cut down the eggs to 3. I also mixed in the fruit to the dough, skipping the rectangle and layering of fruit step. With the fruit in, I proof the dough in my oven overnight. After proofing, I reshaped by folding edges in the center and put it into the mold and proof again for the whole morning. It was fluffier and sweeter this time.
Thanks for sharing your alterations, it’s cool you tweaked this to make it just the way you want! I’m sure this info will be useful to other folks, too.