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Panettone (The Best)
Panettone (The Best)
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Panettone (The Best)

Preparation
30 MIN
Cooking
40 MIN
Raising
2 H 45 MIN
Makes
10 servings
Freezes
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Ingredients

Preparation

  1. In a bowl, whisk together the water, egg yolks, eggs, zests and vanilla.
  2. In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.
  3. Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.
  4. In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).
  5. Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.
  6. With the rack in the middle position, preheat the oven to 350°F (180°C).
  7. Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.
  8. Remove from the oven. Insert two long skewers through the paper mould and through the base of the panettone, making sure they are parallel (see note).
  9. Invert and suspend the panettone by the skewers in a large pot. It must not touch the sides or bottom of the pot. Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.

Note

For steps 8 and 9, be sure to use skewers that are longer than the diameter of your pot.
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Comments

  1. I'm waiting on the panettone to finish it's first rise. I was mildly surprised to see that none of the pertinent recipe questions on this thread were answered by Ricardocuisine but that Linda M was told that the paper moulds were only available at their store. In fact, these moulds are available on many other websites including Amazon. I'm also slightly amused that the only questions answered by Ricardocuisine are the ones where money is involved!

  2. This turned out so well! It was my first time making panettone. I wish I could post a picture. :) Do you have any variations on this version that include chocolate?

  3. As an experienced baker, I make enriched doughs quite often. The recipe went well until baking. It was well risen when put in the oven but it was still raw in the middle at 40 minutes. It took 60 to be done and this affected the texture somewhat. Were you using a fan oven or not? Next time I shall put it in at 200 I think.

  4. How do you cool one that's made in a pan instead of the paper wrapper?

  5. Tried today. It turned out very well. Will be baking more for friends. Thank you.

  6. Honestly it was pretty similar to any other bread. It wasn’t fluffy or exceptional and I don’t know why it has 5 stars. I think milk must be an important part to having a fluffy bread. I’m glad I did a test load with this recipe before Christmas because I wasn’t thrilled with it

  7. The panettone recipe is delicious. I'm not able to eat store bought panettones due to my nut allergies so loving this recipe. Now one our holiday favourites! A question - can you double the recipe to make two at the same time? Many thanks Cynthia

  8. Excited to try this! This will be enjoyed by children also, is there anything that I can substitute the dark rum with, without compromising the flavor too much?

  9. Hi trying to locate the paper panettone mould on your website but comes up as not available.

  10. Where do can you get a mold for making panetone? Or how can I make one?

  11. Turned out so well. My family loved it last Christmas and will make again this year!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.