Homemade panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry. This is a simplified version of the classic panettone that requires less work and gives you the perfect result. Grab your apron and let's get baking! *Detailed step-by-step instructions with ingredient checklist in the description. If you plan on making panettone, it will help you organize the process.*
So nice! Especially if it's made with care and genuine ingredients. For Easter there's another treat called Colomba, which has a similar process, but it's in the shape of a dove. I'll probably make a video about that too when the time comes! Thanks for watching!
Que belleza de panettone, sin duda mañana empiezo a prepararlo ya que se ve muy delicioso... Gracias por la receta y te has ganado una nueva suscriptora, saludos cordiales desde Lima, Perú 🇵🇪🇵🇪🇵🇪🇵🇪
I have also produced Panettone's for the holiday period. Large one and smaller ones for gifting through the past ten years. I loved it! And so did those who bought one, or received one. I tried making some with Rum soaked Cranberries with Orange zest.....OY! However I have not baked any in the past year or so. However I will be making Lebkuchen, and Stollen this year, and Orange Zest Short breads! My Panettones were not made with this intense method. I admire you did so, it looks delicious! Thank you master Baker!
Thank you, Master Event Planner! I'm making another one right now to make sure it has enough time to infuse all the flavors before the holidays. Stollen and Lebkuchen sounds great, I tried them in Germany a while ago and I'm still salivating just thinking about it haha.
@@Food-Language I was raised on Lebkuchen as a child, and I've made Stollen a number of times. It's far better to make all these delicious delicacies at home, and the Cost is far cheaper, and the tastes far better than any Store bought or Patisserie, or Pastry shop! I tend to use Organic ingredients......Yum! Keep up the delicious good baking!
@@Food-Language Well just email me, and let me know your address, and let us see what surprise is in store for thee! Excuse me for asking, what part of the USA do you reside? Later!
Hola.!!! 🖐Soy Teresa, te escribo desde el Principado de Andorra. Me encanta el panettone y tu vídeo me gusto mucho. Lo voy hacer para estas navidades. Gracias por la receta.🙏🙏❤️
This makes so much sense, i was struggling to organize my steps to make a panettone for Christmas, but it seemed like the mt Everest of baking. Your steps are so much simpler... Great timing, i will definitely try your method.
You can do it! I've been working on this simplified recipe for a while, it's finally here and I couldn't be happier. Make sure you read the video description, it has all the steps well structured and explained, with the ingredient list for each step. Happy baking!
@@Food-Language i somehow missed the video description. It's so well written, i will print it and have it handy when i bake this bad boy. Thanks again, your recipes changed my bread forever, i'm confident that i can make panettone too now.
Hello to you dear ❤…..yes…..I looked the different recipes for focaccias you have in your repertoire….there are something yummy!!!!…for sure….I will preparer for the holidays……thank you!!!!….Rebeca …..Canada ❤
Bien réussi bravo ils paraît un peu difficile à le réussir mais je vous félicite encore merci de partager avec les autres, je vais l,essayé ces jours ci vous êtes un ❤❤❤❤😂😂😂😂avec mes salutations 😂😂😂
Hello you dear❤….thank you so much for the panettone recipe…..as always hard work gives rewards and much happiness on the end!!! Happy holidays to you….probably in the near future you will have focaccia as well ciabatta recipes!!! Stay safe, take care…..Rebeca….Canada
Hi Nikofen, yes, it is possible to knead the dough by hand, although it can be quite a workout. Mix all your ingredients in a large bowl until they form a rough dough. Then transfer the dough to a lightly floured surface and start kneading. When it becomes too sticky and difficult to handle allow it to rest a few minutes, this helps the gluten relax and makes kneading easier. Continue kneading until the dough passes the windowpane test (stretch a small portion of dough thin enough to see light through without tearing, you can see this in my video). Only after this start incorporating the butter. Add it gradually and knead until it's fully incorporated and the dough is smooth and elastic. You love to challenge yourself, don't you? haha
Hi Grace. I use room temperature water, anything from room temperature to lukewarm will work, it doesn't make much difference with long rising products. You can definitely use the dough hook. I didn't use mine because it's thin and doesn't mix very well with this particular mixer, but it generally works well with this type of dough. The butter must be soft. Make sure the dough is very elastic and shiny before adding the butter. Please check out the video description, I have tried to break everything down into clear steps, with the list of ingredients and all the explanations. Have fun with your panettone (mine's already gone)!
Thank you so much! This is gonna be my first attempt hence the questions☺️. I am not surprised yours is gone! Looks absolutely delightful . Will update on my first ever panettone. 🥰🥰🥰
Looks great. Im using instant yeast with the water. Shoukd i add sugar to bloom( froth up for 10 min.?Then add to the flour and then follow rest of recipe? Thx from Canada
Hi, I want to give this recipe a try because of the biga which I believe should help make my panettone soft (and because your biga looks faster to make than sourdough starter/pasta madre 😅). I am watching from Malaysia - hot climate. 1) for the biga, if ferment in fridge how long? Or if i leave on my kitchen counter room temp, ferment until double volume good enough? 2) for the main dough thats fermented 12hrs, can I ferment in fridge and for how long? Wish me luck n thank you for sharing your recipe ❤
Hi, I love biga, it adds a lot of flavor too. Keep in mind that biga is a very stiff dough, it will never double in volume. How warm is your kitchen? Biga can stay in the fridge overnight, or on the counter for 2-3 hours if it's very warm. A good indication for the main dough is when the volume quadruples. It needs to rise a lot to be ready, to the point where it starts to wrinkle and almost collapses. Be sure to read the video description for detailed steps. A good alternative for you is my Panettone recipe from last year. The process is slightly different and only the biga is left to ferment overnight. All other steps are done the next day. Check it out to see if it fits your schedule better. Good luck and have fun!
Thank you! Butter adds a lot of flavor and makes it so soft! Make sure you read the video description, I've tried to break everything down into detailed steps to make it easier to prepare everything. Have fun with it!
Wonderful recipe, thank you! A question: if I replaced the water in the first dough with milk, do you think the panettone would become softer? Thanks for the answer.
You could, but it could slow down the rising process a little. Not a big deal, it will still rise. Please let me know if you try it, I'm curious to know how it goes.
Hello, your panettone looks amazing. I make my own sourdough stiff starter. Could you please tell me how much stiff starter ((in gram) I would need to make the 7 inches panetton? Thank you
Hi Karen, I'd use about 100g of it. Stiff sourdough is perfect for this, the liquid one can get too acidic and damage the gluten network. Make sure it's very active when you use it, preferably refresh it 2-3 times before use. If someone who uses liquid sourdough is reading this, you can use it, but when you refresh it for the third time, add only flour and no water. I would proceed with the first dough as late in the evening as possible, so it doesn't overproof overnight. It still needs to quadruple in size, but you need to continue as soon as it reaches that size.
Hi László, I'm afraid it will be too small and there's a risk of it overflowing. But you can just separate a piece of dough, let's say about 100g of it and make a smaller panettone (panettoncino)!
Thanks for sharing. It's beautifully baked. Seems simple to follow. Can I reduce sugar? Hopefully, am able to bake a panetton this Christmas. Greetings from Singapore 🇸🇬
@Food-Language Thank you. Glad to hear that you have visited Singapore, hope your stay was enjoyable, maybe its the weather, most are not used to it.🤣 Though have visited other countries, I still love Singapore 🇸🇬 safe & clean.
Buongiorno Erminia, entrambe funzionano bene. Questa ricetta è l'evoluzione di quella dell'anno scorso. Ho strutturato un po' meglio i passaggi in modo che sia più comodo da fare (si parte nel pomeriggio, la sera si fa il primo impasto e si lascia già lievitare durante la notte). La mattina dopo si prepara il secondo impasto e poi seguono delle lavorazioni abbastanza semplici. Il risultato è ottimo in entrambi i casi, ma questa ricetta si fa con molta più calma. Nella descrizione del video ho strutturato i passaggi in modo che siano più facili da seguire.
Ciao, la farina di forza si riconosce dal suo contenuto di proteine. Per questa ricetta, consiglio una farina con almeno il 13% di proteine. Le farine di tipo 1 e 2 sono farine poco raffinate, quindi non sono adatte a questa ricetta. La farina manitoba è un'opzione valida, oppure un mix di manitoba e farina 0.
Ciao. La quantità del lievito sono solo i 6 gr. della biga? Niente lievito nel primo impasto? Ho visto che questa ricetta è leggermente diversa da quella che hai pubblicato un anno fa. Quale mi consigli di fare?
Ciao Cristina, questa è l'evoluzione della ricetta dell'anno scorso. È da un po' che cerco di semplificarla, in modo che i tempi siano più gestibili (si parte la sera, il giorno dopo si fa il secondo impasto ed entro la sera si riesce a fare tutto con molta calma). Entrambe le ricette sono valide e il risultato è ottimo, ma ti consiglio questa semplicemente perché è più facile da organizzarsi con i tempi. Per quanto riguarda il lievito, ti confermo che ho usato solo 6 grammi per la biga e non ho aggiunto altro nel primo impasto. Ti consiglio di leggere la descrizione del video, ho cercato di dividere il processo in tre sezioni, così è facile preparare gli ingredienti e seguire i passaggi. In bocca al lupo con il tuo panettone!
Ciao Cristina, usando una farina forte e lavorando bene l'impasto. La maglia glutinica deve essere forte per tenere le bolle dentro e non farle scoppiare.
Homemade panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry. This is a simplified version of the classic panettone that requires less work and gives you the perfect result. Grab your apron and let's get baking!
*Detailed step-by-step instructions with ingredient checklist in the description. If you plan on making panettone, it will help you organize the process.*
We have a local Italian bakery that still makes this bread around Christmas and Easter. It truly is a blessing!
So nice! Especially if it's made with care and genuine ingredients. For Easter there's another treat called Colomba, which has a similar process, but it's in the shape of a dove. I'll probably make a video about that too when the time comes! Thanks for watching!
Que belleza de panettone, sin duda mañana empiezo a prepararlo ya que se ve muy delicioso... Gracias por la receta y te has ganado una nueva suscriptora, saludos cordiales desde Lima, Perú 🇵🇪🇵🇪🇵🇪🇵🇪
The right time for panettone. Excellent.
Saluti da MILANO bravo !!! 💪👍🙌
Grazie Rita ♥ Un abbraccio
I have also produced Panettone's for the holiday period. Large one and smaller ones for gifting through the past ten years.
I loved it! And so did those who bought one, or received one. I tried making some with Rum soaked Cranberries with Orange zest.....OY!
However I have not baked any in the past year or so. However I will be making Lebkuchen, and Stollen this year, and Orange Zest Short breads!
My Panettones were not made with this intense method. I admire you did so, it looks delicious!
Thank you master Baker!
Thank you, Master Event Planner! I'm making another one right now to make sure it has enough time to infuse all the flavors before the holidays. Stollen and Lebkuchen sounds great, I tried them in Germany a while ago and I'm still salivating just thinking about it haha.
@@Food-Language I was raised on Lebkuchen as a child, and I've made Stollen a number of times. It's far better to make all these delicious delicacies at home, and the Cost is far cheaper, and the tastes far better than any Store bought or Patisserie, or Pastry shop! I tend to use Organic ingredients......Yum!
Keep up the delicious good baking!
Oh wow, I wish you could send me some of yours haha. I will definitely try to make them, I have made Stollen before but never Lebkuchen.
@@Food-Language Well just email me, and let me know your address, and let us see what surprise is in store for thee! Excuse me for asking, what part of the USA do you reside?
Later!
I'm out of luck then, I live in Europe haha.
👏👏👏👏👏👏it looks delicious 😍😍😍😍😍
Meraviglioso lo farò assolutamente grazie per la ricetta
Grazie Lucia, un abbraccio ♥
Hola.!!! 🖐Soy Teresa, te escribo desde el Principado de Andorra.
Me encanta el panettone y tu vídeo me gusto mucho. Lo voy hacer para estas navidades.
Gracias por la receta.🙏🙏❤️
Gracias Teresa ❤️
Ciao bellissima ricetta, spiegata perfettamente brava proverò a rifarlo.
Grazie Vincenza ♥ Un abbraccio
Cám ơn bạn, Bánh đẹp và ngon😋. Tôi đến từ Việt Nam❤
So soft, fluffy and yummy 😋 nice one as always 👍
Espectacular
Looks good
Foarte pufos și gustos ❤❤❤
This makes so much sense, i was struggling to organize my steps to make a panettone for Christmas, but it seemed like the mt Everest of baking. Your steps are so much simpler... Great timing, i will definitely try your method.
You can do it! I've been working on this simplified recipe for a while, it's finally here and I couldn't be happier. Make sure you read the video description, it has all the steps well structured and explained, with the ingredient list for each step. Happy baking!
Ha sido genial encontrarte.
Voy a intentarlo. Me gustan las masas, pero no me había atrevido nunca con el panteonero. Enhorabuena!! Muchas gracias
@@Food-Language i somehow missed the video description. It's so well written, i will print it and have it handy when i bake this bad boy. Thanks again, your recipes changed my bread forever, i'm confident that i can make panettone too now.
Marabilloso panetone te veo desde españa
Saluti dall’Italia 👋👋👋
Hello to you dear ❤…..yes…..I looked the different recipes for focaccias you have in your repertoire….there are something yummy!!!!…for sure….I will preparer for the holidays……thank you!!!!….Rebeca …..Canada ❤
I'm glad you like them, they are some of my favorites!
Perfekt 👌🏼 ❤
Lovely. UK😊
Bien réussi bravo ils paraît un peu difficile à le réussir mais je vous félicite encore merci de partager avec les autres, je vais l,essayé ces jours ci vous êtes un ❤❤❤❤😂😂😂😂avec mes salutations 😂😂😂
Merci à vous 😊
Hello you dear❤….thank you so much for the panettone recipe…..as always hard work gives rewards and much happiness on the end!!! Happy holidays to you….probably in the near future you will have focaccia as well ciabatta recipes!!! Stay safe, take care…..Rebeca….Canada
Hi Rebeca! Happy holidays to you as well! I already have several focaccia recipes, you should check them out!
what a labor of love !!!
Ti sto guardando dall’Italia
Italia meraviglioso
Hello, love your video. It looks so soft and yummy❤❤! Is it possible to knead by hand? If yes could you help to share how .Thank you😊
Hi Nikofen, yes, it is possible to knead the dough by hand, although it can be quite a workout. Mix all your ingredients in a large bowl until they form a rough dough. Then transfer the dough to a lightly floured surface and start kneading. When it becomes too sticky and difficult to handle allow it to rest a few minutes, this helps the gluten relax and makes kneading easier. Continue kneading until the dough passes the windowpane test (stretch a small portion of dough thin enough to see light through without tearing, you can see this in my video).
Only after this start incorporating the butter. Add it gradually and knead until it's fully incorporated and the dough is smooth and elastic.
You love to challenge yourself, don't you? haha
Warm water or room temperature please? Can use dough hook? Butter cool or room temperature or softened please? thank you. It is absolutely lovely
Hi Grace.
I use room temperature water, anything from room temperature to lukewarm will work, it doesn't make much difference with long rising products.
You can definitely use the dough hook. I didn't use mine because it's thin and doesn't mix very well with this particular mixer, but it generally works well with this type of dough.
The butter must be soft. Make sure the dough is very elastic and shiny before adding the butter. Please check out the video description, I have tried to break everything down into clear steps, with the list of ingredients and all the explanations. Have fun with your panettone (mine's already gone)!
Thank you so much! This is gonna be my first attempt hence the questions☺️. I am not surprised yours is gone! Looks absolutely delightful . Will update on my first ever panettone. 🥰🥰🥰
El agua en todos los paso debe estar templada? Las masas cuando tienen que levar . Tienen que ser a temperatura ambiente ?
Looks great. Im using instant yeast with the water. Shoukd i add sugar to bloom( froth up for 10 min.?Then add to the flour and then follow rest of recipe? Thx from Canada
Hi! You don't have to do this with instant yeast. Just add it directly into the flour. The blooming step is only necessary for active dry yeast.
Hi, I want to give this recipe a try because of the biga which I believe should help make my panettone soft (and because your biga looks faster to make than sourdough starter/pasta madre 😅).
I am watching from Malaysia - hot climate.
1) for the biga, if ferment in fridge how long? Or if i leave on my kitchen counter room temp, ferment until double volume good enough?
2) for the main dough thats fermented 12hrs, can I ferment in fridge and for how long?
Wish me luck n thank you for sharing your recipe ❤
Hi, I love biga, it adds a lot of flavor too.
Keep in mind that biga is a very stiff dough, it will never double in volume. How warm is your kitchen? Biga can stay in the fridge overnight, or on the counter for 2-3 hours if it's very warm.
A good indication for the main dough is when the volume quadruples. It needs to rise a lot to be ready, to the point where it starts to wrinkle and almost collapses. Be sure to read the video description for detailed steps.
A good alternative for you is my Panettone recipe from last year. The process is slightly different and only the biga is left to ferment overnight. All other steps are done the next day. Check it out to see if it fits your schedule better. Good luck and have fun!
Looks GREAT 😮😮, a lot of butter 😂😂. Will try next week!!
Thank you! Butter adds a lot of flavor and makes it so soft! Make sure you read the video description, I've tried to break everything down into detailed steps to make it easier to prepare everything. Have fun with it!
Thank you for sharing. Do you use salted butter or unsalted?
Hi David, I use unsalted butter and add the salt separately.
Wonderful recipe, thank you!
A question: if I replaced the water in the first dough with milk, do you think the panettone would become softer?
Thanks for the answer.
You could, but it could slow down the rising process a little. Not a big deal, it will still rise. Please let me know if you try it, I'm curious to know how it goes.
@@Food-Language Thanks!!!
Hello, your panettone looks amazing. I make my own sourdough stiff starter. Could you please tell me how much stiff starter ((in gram) I would need to make the 7 inches panetton? Thank you
Hi Karen, I'd use about 100g of it. Stiff sourdough is perfect for this, the liquid one can get too acidic and damage the gluten network. Make sure it's very active when you use it, preferably refresh it 2-3 times before use. If someone who uses liquid sourdough is reading this, you can use it, but when you refresh it for the third time, add only flour and no water.
I would proceed with the first dough as late in the evening as possible, so it doesn't overproof overnight. It still needs to quadruple in size, but you need to continue as soon as it reaches that size.
Mi piacerebbe sapere , quanto tempo si mantiene morbido, per poterlo mangiare a Natale, sei molto brava , proverò a farlo, grazie,
Ciao Anna, per Natale puoi già prepararlo, se lo tieni in una busta di plastica ermeticamente chiusa rimane morbido e assorbe tutti i sapori.
@@Food-Language grazie
Ελληνικούς υπότιτλους παρακαλώ, είναι πολύ ωραία συνταγή
Buongiorno,le volevo chiedere se si può sostituire la biga con il lievito madre,se si quanto lievito madre si deve mettere, grazie buona giornata
Buongiorno Giuseppa, certamente. Io userei 100 grammi di lievito madre solido. Un abbraccio.
Hi from Italy
Ciao!
Hello, when you place the Panettone in the bag for a week, do you refrigerate it?
Hi Paul, no, that's not necessary. Room temperature is fine.
Hello!
Would the 750 g panettone mold be too small for the dough? That's what I have at home now.
Hi László, I'm afraid it will be too small and there's a risk of it overflowing. But you can just separate a piece of dough, let's say about 100g of it and make a smaller panettone (panettoncino)!
Thanks for sharing. It's beautifully baked. Seems simple to follow. Can I reduce sugar? Hopefully, am able to bake a panetton this Christmas. Greetings from Singapore 🇸🇬
Thanks Jen ♥ Yes, you can reduce sugar.
P.S. I just got back from Singapore, what a beautiful city!
@Food-Language Thank you. Glad to hear that you have visited Singapore, hope your stay was enjoyable, maybe its the weather, most are not used to it.🤣 Though have visited other countries, I still love Singapore 🇸🇬 safe & clean.
It was amazing! It wasn't the first time, but I liked the city even more now. Really clean and peaceful.
Schweiz ❤
Buongiorno, volevo sapere cosa cambia dal primo panettone e adesso? Forse la lavorazione? Quale dei due che lavora meglio? Grazie mille
Buongiorno Erminia, entrambe funzionano bene. Questa ricetta è l'evoluzione di quella dell'anno scorso. Ho strutturato un po' meglio i passaggi in modo che sia più comodo da fare (si parte nel pomeriggio, la sera si fa il primo impasto e si lascia già lievitare durante la notte). La mattina dopo si prepara il secondo impasto e poi seguono delle lavorazioni abbastanza semplici. Il risultato è ottimo in entrambi i casi, ma questa ricetta si fa con molta più calma. Nella descrizione del video ho strutturato i passaggi in modo che siano più facili da seguire.
@@Food-Languagela risposta è stata chiara. Mille grazie ci proverò😊
Cosa è farina di forza ? 00- 0- tipo 1 tipo 2 ?
Ciao, la farina di forza si riconosce dal suo contenuto di proteine. Per questa ricetta, consiglio una farina con almeno il 13% di proteine. Le farine di tipo 1 e 2 sono farine poco raffinate, quindi non sono adatte a questa ricetta. La farina manitoba è un'opzione valida, oppure un mix di manitoba e farina 0.
Scusami il disturbo il panettone è da 1 chilo? Grazie
Sì, lo stampo è da 1 kg, il panettone pesa leggermente meno, così non c'è rischio che trabocchi
What food processor fo you have, please?
Hi Maria, it's an old Kenwood stand mixer. I don't remember the model, I bought it about 8 years ago.
Perdona esos 30 minutos que se va dejando, la dejas a temperatura ambiente?
Sí, la dejo a temperatura ambiente
Ciao. La quantità del lievito sono solo i 6 gr. della biga? Niente lievito nel primo impasto? Ho visto che questa ricetta è leggermente diversa da quella che hai pubblicato un anno fa. Quale mi consigli di fare?
Ciao Cristina, questa è l'evoluzione della ricetta dell'anno scorso. È da un po' che cerco di semplificarla, in modo che i tempi siano più gestibili (si parte la sera, il giorno dopo si fa il secondo impasto ed entro la sera si riesce a fare tutto con molta calma). Entrambe le ricette sono valide e il risultato è ottimo, ma ti consiglio questa semplicemente perché è più facile da organizzarsi con i tempi.
Per quanto riguarda il lievito, ti confermo che ho usato solo 6 grammi per la biga e non ho aggiunto altro nel primo impasto.
Ti consiglio di leggere la descrizione del video, ho cercato di dividere il processo in tre sezioni, così è facile preparare gli ingredienti e seguire i passaggi. In bocca al lupo con il tuo panettone!
Grazie mille per avermi risposto. Allora proverò la seconda ricetta. Spero di riuscire a farla al più presto😊
@@CristinaCarlino-x5k fammi poi sapere come va. Un abbraccio
Certamente!
Buongiorno! Come si ottiene una bella alveolatura? Grazie😊
Ciao Cristina, usando una farina forte e lavorando bene l'impasto. La maglia glutinica deve essere forte per tenere le bolle dentro e non farle scoppiare.
Grazie. Tra una Manitoba W 460 e una normale farina W 400 con 13 gr di proteine, quale mi consigli?
Entrambe sono ottime per la ricetta. Andrei con la W400 e 13 g di proteine, ma anche l'altra non è male.
Grazie mille. Allora potrei fare metà e metà! 😊
Hi, I can only get 12% protein flour. Will it be any good? Thank you
Hi Mel, it will work. 13% would be better, but 12% will definitely work.
@@Food-LanguageThank you 😊
❤❤❤🙏🙏🙏🙏👌👌👌👌👌👌
Can I cook it in regular pan?
You can, but you won't be able to cool it upside down. It will still be very nice, but the top can collapse a little.
Italia
Firenze italia
La recette en français svp merci
Is that a giant muffin I'm seeing?
I have an easier recipe for this cake that is just as beautiful and delicious. Do you believe it?
.........e per fortuna che e' semplificata! No grazie.
Great