Thank you for sharing this recipe and others this whole year. I have baked this Panettone thrice & double recipe as giveaways. My 1st try on Panettone, using your recipe, my giveaways was a success because everyone loved the fragrance and more important not that sweet. Really a merrry xmas for me. I used store bought Panettone paper mold S/M/L sizes.Thank you once against for the simple explanation. Look forward for your 2025 recipes😂 Merry Christmas & a blessed 2025🙏 Greetings from Singapore 🇸🇬
Hello to you dear!!!….thank you for all your recipes…..showing, sharing….teaching us all your knowledge!!!…..we really like the nice results of the Panettone…..easy to follow instructions……over all….100% recommend ❤….take care, stay safe❤……Rebeca…..new subscriber!!!..Rebeca….Canada
I have been baking this almostl weekly since i found this wonderful Panettone. Loved the soft and light texture of the bread. I added different inclusions weekly, we really enjoyed this yummy bread..Can I use olive oil instead of butter? Please advise. Thank you. Blessed day to you🙏🏻, from Singapore 🇸🇬
Hi there ....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want TH-cam the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?
Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.
Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?
Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.
Why is my dough so sticky. Even after adding 2 tablespoons of flour. It refuses to hang on the hook. I followed very closely your video. After baking the smell of the yeast still lingers.
Maybe you didn’t knead the dough enough. In the beginning, the dough is very wet and soft. So when you knead more, it will slowly start turning into a ball. For my dough, I kneaded the dough with lower speed and medium speed for around 15 mins in total
I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.
You can hang upside down to cool. But this recipe mainly use industrial yeast, the bread texture is very stable, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
I managed to make one today. Very happy it is so good . Like to say a big thank you to you for all your sharing . Heard the dove Colomba Easter bread is about the same with panettone . Would like to learn. Do you have the recipe or video which can share with us? Thanks again
sou do Brasil,.nao entedi a receita, qtovai de fermento para esponja, depois vai mais fermento a.receita pedi 1 mas ............2 massa maso video nao mostra enfimpkde.ser
Thanks for the recipe 😍❤️ ... I did everything u did step by step , but mine became like a cake idk why 🙁 can u help me with that and say what i did wrong 🥺 pls
@@AllCookingStuff Hi. I used bread flour. But my country's flours are low in protein and are weak. For the same bread, it looked like a brittle texture cake. Thank you for your guidance.
謝謝分享這麼鬆軟好吃的聖誕麵包。尤其利用機器操作和使用家中一般的烤盤，減少了許多壓力。真好！
这是我这个月里第二次做这个面包真的很香很好吃，谢谢老师的配方
Beautiful. Good thing you made two. One for eating right away and the other for waiting the requisite 3 days for optimal flavour.
Exce work out of something that takes days to proof 👏🏻👏🏻👌❤️
Well done and thank you for the easier recipe 🙏🏻🙏🏻👌👏🏻❤️
Much appreciate your details orientation n whole heartiness working on this recipe! 💖❤️💕
Thanks for sharing the great recipe, that's really good for Christmas.Beautiful video! 👍
very good recipe, I have successfully completed, thank you very much for your sharing.
👍👍
I like to follow your procedure in making panettone. It's so simple and easy.
Thank you for sharing this recipe and others this whole year. I have baked this Panettone thrice & double recipe as giveaways. My 1st try on Panettone, using your recipe, my giveaways was a success because everyone loved the fragrance and more important not that sweet. Really a merrry xmas for me. I used store bought Panettone paper mold S/M/L sizes.Thank you once against for the simple explanation. Look forward for your 2025 recipes😂 Merry Christmas & a blessed 2025🙏 Greetings from Singapore 🇸🇬
I have seen so many recipes but i think you are the best. I really like this presentation without speaking, Thanks 🙏
🤝🤝 thank you🙏
thank you🙏
Finnish baking this yesterday ,and its so fragrant n yummy ,thank you for all the recipes , love them so much.💞
Hello to you dear!!!….thank you for all your recipes…..showing, sharing….teaching us all your knowledge!!!…..we really like the nice results of the Panettone…..easy to follow instructions……over all….100% recommend ❤….take care, stay safe❤……Rebeca…..new subscriber!!!..Rebeca….Canada
I have been baking this almostl weekly since i found this wonderful Panettone. Loved the soft and light texture of the bread. I added different inclusions weekly, we really enjoyed this yummy bread..Can I use olive oil instead of butter? Please advise. Thank you. Blessed day to you🙏🏻, from Singapore 🇸🇬
super foods，nice.
I made it and It is really tasty! Thank you for your tutorial. I wonder how many days I can keep it at the room temperature.
Hi there
....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want TH-cam the allow us to sent photos in our comments so I could show you my beautiful panettone 😍
Wonderful! I just created a facebook page for my channel, now you can share your works here, thanks😀
facebook.com/All-Cooking-Stuff-101917561878201/
@@AllCookingStuff awesome ❤ sent you photos of my panettone following your recipe ❤❤❤😘😘😘
جميله جدا تسلم ايدك ياحبيبتي بالتوفيق والنجاح 👍👍👍👏👏👏👌🤝💐
looks wonderful 😋
Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.
Hola gracias x compartir 🙋♀️Costa Rica América Central Ana Lucia 👍🏻
I enjoyed watching your video!!
It looks delicious 😋❤️
Wow this is nice friend.
Brava ..... molto brava 😄👍🏽👍🏽👍🏽
Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅
No los colgaste ???
@@Sofiaranguren sí,yo los puse de cabeza
看了就好好吃😋好讚好美的麵包👍💕
谢谢🙏
Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?
Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩It's delicious... very... Thank you so much for the recipe!!!🤩🤩🤩
Q rico, delicioso y tan suavecito, y lo hace ver muy facil de hacer, q de verdad dan ganas de meter las manos a la,obra, ja,ja gracias mil!!
Que deliciosa receta❤
Harika olmuş ellerinize sağlık 👍👍👍👌👌👌👌👌🧿🧿🧿🧿🧿🧿🌷🌷afiyet olsun
Se ven super deliciosos, gracias💪
…很多这个面包的做法，你做的方法最到位，成品也最漂亮，谢谢分享，👍！
谢谢支持哦🥰
Thanks for the recipe. It is something I always want to bake.
I thought the bread needs to hang upside down after it is out of the oven.
Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
@@AllCookingStuff
Thank you.
感谢分享👍……好喜欢这款蛋糕
超棒的分享。感谢！
感动到相见恨晚😄一定试试看。
谢谢支持🙏
Hi, this looks great. Instead of 2 panettone, can you use a 1kg paper case or tin mould to obtain 1 bread. Thank you
Yes you can! My recipe for 2 panettone is 1.2kg dough. Maybe you need a little bit adjust the size of the dough for your mold.
Thank you for responding. Happy New Year
Excellent, bravo !!!
Thanks 😊
Hi, thanks for sharing. Want to know whether or not we need to hang the finished bread upside down after baking? Just like other panettone recipe.
this bread use regular instant yeast, so the bread texture is stable, so don't need to hang upside down.
請问如果放在比较小的panettone 纸模。大概六个烤的时间会一样吗。。
感谢分享
ps：为你重复利用保鲜膜的做法点个赞！🥰
很环保♻️
感谢分享太爱了❤
Verry Verry Good .
Nossa...essa foi a receita de panetone mais bem explicada que vi até agora! Parabéns por nos passar essa excelente receita. Muitas Gracias! 🤩👏🏼
Awesome job 👌👍🇲🇨
Also the perfect result P-tone 😋😋
If don’t have mixer, can use hand to mix?
Thanks for the recipe
Maravilhoso,deve ficar uma delícia 😋.
Adorei essa receita,obrigada por compartilhar.
Excelente. Parabéns.
Thanks for sharing. I noticed there is no need to invert the pan to cool?
This recipe don’t need
Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.
Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?
Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.
@@AllCookingStuff Thank you for sharing.
好棒的分享 期待会有史多伦面包的recipe 😄
谢谢你的建议👍👍
Muchas gracias desde Lima Perú ❤️
看起來特別好的食譜，感覺終於可以去嘗試做這款一直想試而沒有試過的小潘了。謝謝分享。另外請問食譜裡的份量是剛好做了兩個六寸圓模的嗎？再次感謝。
Why is my dough so sticky. Even after adding 2 tablespoons of flour. It refuses to hang on the hook. I followed very closely your video. After baking the smell of the yeast still lingers.
Why is it I keep kneading but the dough is still sticky and does not come together in a ball
Maybe you didn’t knead the dough enough. In the beginning, the dough is very wet and soft. So when you knead more, it will slowly start turning into a ball. For my dough, I kneaded the dough with lower speed and medium speed for around 15 mins in total
Do you use oil in your hands to manage the final dough? Mine keeps sticking to my fingers
I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.
How long does it take for 10 mini panettone in the panettone paper?
I would like to know it no need up side down hang it after oven from oven ?
You can hang upside down to cool. But this recipe mainly use industrial yeast, the bread texture is very stable, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.
Thanks for your replies , I will try it n hopefully able to get the same result as yours ..
Hi Sherry, 感謝你的食譜，今天我成功的完成它。去年還是麵包新手只是在觀望中。雖然你剛剛上新版的panettone 食譜，但是我覺得這個比較容易點，而且不需要買道具和倒掛，成品還沒有吃，不過我已經迫不及待要告訴妳了。😃
👍👍，去年的配方容易些，不容易失败。等有经验了就可以试试难度大一些的配方。
祝聖誕快樂🎅🤶身體健康🎅💝💌💋💃🤩😘😍拍多啲好片畀你睇🤗😘😋
谢谢🙏，新年快乐！
Hi I planned to make only one 6” pan . But will it be too small portion for the mixer , is it okay to use the hand mixer ?
You can try, if your stand mixer is not too big, it should ok. This dough is soft, hand mixer may also work.
Thank you very much for your prompt reply. May try tmrw.
I managed to make one today. Very happy it is so good . Like to say a big thank you to you for all your sharing .
Heard the dove Colomba Easter bread is about the same with panettone . Would like to learn. Do you have the recipe or video which can share with us?
Thanks again
Love it ♥️
This is amazing. ❤😊
I love it😋😋👍
Thank you 😋
一次成功!謝謝!
Could you please tell me the rum brand you are using ? Thank you.
I just random choose it from local store, about medium price
I love this bread🌹
sou do Brasil,.nao entedi a receita, qtovai de fermento para esponja, depois vai mais fermento a.receita pedi 1 mas ............2 massa maso video nao mostra enfimpkde.ser
Thankyou
همش عالی بود💖مخصوصاویدئو
如果做4吋，份量是多少？
老师好 圣诞节快到了，今天看到你的视频觉得好棒👍🏻，如果想要做一个8寸蛋糕模的分量是多少呢？
你可以用两个6寸的食谱来做，面团放进烤盒中，占大约烤盒的一半。 如果有剩余的面团可以用其它小一点的烤盒来装。
烘烤温度一样，时间会不样，烤好的面包内部温度大约93左右即可出炉。
@@AllCookingStuff 谢谢老师
Your recipe looks so good I have to try. How big should the paper cups be if I want to make 4 instead of 2?
I use 580g dough for my 6 inch pan. I am not sure which paper cup should you use, maybe 4 inch cup should be ok?
what brand of dough mixer do you use?
KitchenAid proline 7qt mixer
这个面包在意大利这边圣诞节的时候很多超市都有卖，但是感觉都太甜了，下次我试一试您的配方，请问如果没有厨师机手揉这款面包可以吗
可以手揉，但最好有一个塑料刮板辅助，同时控制好面温。这款面包的配方减少了黄油和糖，面包本身不怎么甜，主要靠果脯和葡萄干提供甜味
@@AllCookingStuff 好的，谢谢
Ola muito obrigada por me responder gostei muito de conhecer seu trabalho.
Um bom natal pra vc.
Um bom natal pra vc.😀
Super
Hello, if using 00 flour w380 ,is your formula applicable? As it is the only flour i hve at the moment.😊😍
It is ok if the protein is over 13%, higher is better
@@AllCookingStuff thank you so much.
老師，我想問為何很多視頻最後放涼要倒扣，為何老師的卻不用倒扣？
我打算12月份要試作，老師的成品看起來很好吃且分量夠，很喜歡！ 謝謝！
这款面包使用的的是普通即溶酵母，不是那种需要培养好几天的天然老酵母。所以烤出的面包气孔很稳定，不倒扣好像没有什么影响。如果倒扣冷却，也许面包内部的气孔会更大些。
It looks yummy and great 😍 👍 thank you for sharing ✨
Thanks for watching
@@AllCookingStuff your welcome 🌸
Здорово! Спасибо.
Really Super yummy I will try same way
Las letras impide ver la elaboración. Pero me gusta
Solo actualice la traducción al español, tal vez ahora sea mejor
Thanks for the recipe 😍❤️ ... I did everything u did step by step , but mine became like a cake idk why 🙁 can u help me with that and say what i did wrong 🥺 pls
Do you mean your break's texture like cake? Dose it rise after baking?
@@AllCookingStuff if the flour protein is low ... This will happen ? Because it didnt rise but when I cutted , the texture was exactly like a cake 😕
This bread must use bread flour, it need good gluten to form the bread texture.
@@AllCookingStuff Hi. I used bread flour. But my country's flours are low in protein and are weak. For the same bread, it looked like a brittle texture cake. Thank you for your guidance.
Hi..can I omit rum? or what can I use instead of rum
Yes, you can use orange juice, apple juice, or even water to replace rum
@@AllCookingStuff thank you so much 😊
請問我沒有2個6寸的，可以放在一個8寸的烤盤嗎？
excellent
Thanks!
Thanks for the recipe - looking forward to making this tomorrow! How long do you think this bread can stay fresh for, please? 🤩
It is ok at 4 day when seal in bag. This bread has less sugar and butter, so don’t store too long
a melhor receita ❤
16小時，酵頭不發酸嗎？
老师好，我照着食谱做了可是颜色不像老师的成品这么均匀。
我的panettone只有顶部和底部拥有很漂亮的棕色，中间的部分则是浅浅的颜色而已。
虽然里面是熟了。
1. 烤盘四周铺的油纸厚吗？如果比较厚，可能会影响热传导
2. 烤箱要提前预热，这样烤箱内部的温度更均匀
3.烘烤时间可以适当加长一些
Thank you so much for sharing your great Panettone, can you tell me why need to keep bubble in the dough be fore the final proof ?
This bread is different from Japanese style bread. European style bread generally has lot of air bubbles and the texture looks like old Swiss cheese.
Bravo👏👏👏
Hi can you please make bread recipes with all purpose flour we cannot find bread flour in sri lanka
I have some all purpose flour bread recipes you can check. will make more later.
I checked out all your recipes. Unfortunately the all purpose flour protein percentage we can find in sri lanka is 10% at the moment 😢
how i wish i can make it, same as you did! 🤗❤
You can do it!😊
超棒的食谱 好松软的面包✌✌✌
Спасибо большое.Смотрела тысячу раз.очень нравится Ваша выпечка.Удачи Вам
Спасибо
Great channel!! Thanks for sharing!! Recently discovered it 😉😉
Welcome!
谢分享，good recipe，因为没有设备，一直不敢试，今天鼓起勇气，终于做成了。
去年照着你的配方做了很成功，今年准备多做几个送给朋友。如果手边没有rum酒，可以用葡萄酒泡葡萄干吗？另外很喜欢你的那个搅拌yeast的工具，请问是叫什么？在哪里可以买到？
谢谢支持🙏，那个工具叫danish dough whisk，amazon可以买到。你可以用白葡萄酒，红葡萄酒可能会让面团染色。或者只用橙汁，出来的味道也非常好
@@AllCookingStuff 谢谢回复，非常感谢！祝你及家人圣诞快乐，新年平安！
圣诞节快乐
Ola
Boa noite
Ficou lindo e acredito muito saborosa.Sou brasileira poderia por traduçao para o portugues???
Acabei de adicionar tradução em português