Panettone from Pastry Love: A Baker's Journal of Favorite Recipes (page 139) by Joanne Chang

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Notes about this recipe

  • jdub1371 on January 04, 2024

    My first crack at Panettone. A fussier recipe than I usually attempt but the end result is worth it. I made a minor modification: added candied citron instead of dried cherries (I would prefer candied cherries to dried anyway and citron is great in this) and the raisins got a soaking in dark rum. I didn't have pans of the right size to make round loaves so I used two loaf pans which worked perfectly and yields slices much easier to toast when it comes time for that. I would like a bit more salt, but overall a very delicious, gently sweet panettone that manages to be moist and buttery but still light. My only complaint is the sugar topping: it mostly slid off the top of the loaves and made a mess in the pans. I don't think it adds enough to the cake to be worth the hassle. A dusting of powdered sugar would be fine with me. But all in all a great panettone, better than any I've had from a box! I will definitely make this again.

  • rittingerv on December 24, 2021

    Definitely time consuming with the starter and the overnight rise. Used 2 of the 5” round paper molds which fit the dough very well and yielded that classic “crown”. Mine were done baking at 50 minutes, with a temperature of 190 inside. I also had an issue with the topping melting down the sides of the molds, and burning when it hit the baking sheet, but it didn’t impact the panettone itself. Would also highly recommend parchment underneath!

  • Zosia on December 19, 2021

    This was my first panettone. I made a few substitutions: SAF gold yeast; cranberries for cherries; sliced almonds for slivered in the dough; fiori di Sicilia and vanilla for orange zest and vanilla bean seeds. My starter aged for 24 hours; shaped dough aged for 15 hours. They weren't as tall as I'd hoped but my paper moulds were larger than stipulated and the crumb was excellent; I'll use the right size next time. I cooled them inverted, suspended on skewers, to prevent the dip in the centre; it worked! The topping was delicious but fell off and made the paper mould difficult to remove even though I greased it. Everyone enjoyed them.

  • anya_sf on January 01, 2020

    My first ever panettone turned out pretty well. The instructions were fairly easy to follow, but timing the starter was tricky. I didn't plan well and ended up using the starter after 42 hours; it still smelled okay, so I went with it. In the dough I used SAF gold instant yeast. The dough was quite sticky, so using a stand mixer was key, and I recommend using it to mix in the fruits. When handling the dough, I oiled the counter, my hands, and the bench scraper. My cake pans were only 2" high, so I made 5" collars. I'd bought paper molds, but was worried they were too short; in hindsight, they would have worked, as the baked breads were shy of 5" tall. I aged the risen dough for the minimum 10 hours, then baked 1 hr 20 min. I had a hard time telling when they were done - ended up taking the temperature. The sugar from the topping melted, causing the breads to stick to the pan (another reason to use baking paper). The morning after baking, the panettone was delicious and still moist.

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