My Panettone recipe is a Traditional Italian Christmas bread that’s soft, fluffy, and flavorful!
Print the recipe 👉 https://bit.ly/GemsPanettone
Bake more festive bread recipes: https://www.youtube.com/playlist?list=PL3N53o3RIxHKGi1DUBX1s8_5H2c5gaGJU
🥣PANETTONE RECIPE INGREDIENTS🥄
Starter
* ¾ cup (3 ¾ oz/105 g) all-purpose flour
* 1/16 teaspoon instant yeast
* ⅓ cup (2 ½ fl oz/80 ml) lukewarm water
Dough
* 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
* ⅓ cup (2 ½ oz/71 g) granulated sugar
* 1 ¼ teaspoons salt
* 1 tablespoon instant yeast
* 4 tablespoons (2 oz/57 g) butter, softened
* 2 large eggs, at room temperature
* ¼ cup (2fl oz/60 ml) lukewarm water
* ½ teaspoon Fiori di Sicilia flavoring (https://bit.ly/rodellefior)
* ½ cup (2 ½ oz/71 g) golden raisins
* ½ cup (2 ½ oz/71 g) dried apricots chopped
* ½ cup (2 ½ oz/71 g) dried cranberries
* ½ cup (2 ½ oz/71 g) candied peel
* 1 tablespoon grated orange zest
* 1 tablespoon grated lemon zest
🍞📋 Panettone Recipe Chapters 📋🍞
0:00 This week on Bigger Bolder Baking… Classic Italian Panettone
0:11 Making the Starter the Day Before
0:59 Next Day Starting the Dough
1:29 Instant Yeast
2:49 Fiori di Sicilia
4:05 Let Dough Rise in Oiled Bowl
4:44 Mixing the Fruit
5:59 Kneading the Fruit to the Risen Dough
7:10 Proofing Dough into Iconic Panettone Paper
7:58 Egg Washing the Proofed Dough
8:32 Baking instructions
8:58 Panettone is Ready!
9:38 Outro (edited)
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30 am Pacific Time every Thursday!
📣 FOLLOW ME HERE, BOLD BAKERS! 📣🍪 WEBSITE (All written recipes can be found here): https://BiggerBolderBaking.com🎂FACEBOOK: https://fb.com/BiggerBolderBaking🍰INSTAGRAM: https://instagram.com/gemma_stafford & https://instagram.com/biggerbolderbaking🍩TIKTOK: https://tiktok.com/@biggerbolderbaking🍨PINTEREST: https://pinterest.com/biggerbolderbaking🍮X: https://x.com/BigBoldBaking
ALL RECIPES: https://biggerbolderbaking.com/recipes
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, “Baker’s Dozen” on Hulu, and segments produced for “The Today Show”.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers”!
Visit my website at https://www.BiggerBolderBaking.com for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
41 Comments
That looks good
Gemma, your Italian bread is just pure perfection. Keep on glowing, and never stop inspiring people to bake. 🤗🤗🤗
Bread look good hooe you have good weekend gemma
You kept away the salt but then you mixed it together? Just confused..🤔
This looks like the most beautiful bread I’ve ever seen!!🤩💕
Why separate salt and yeast but then mix dry ingredients together
What size regular baking pan could this work in other than the round shape? Did you show him the video?
The Best Gemma thank you very much bless to your family 🙏
Hi, Gemma, thank u for sharing your recipe which looks encouraging to try baking! Can I know to what stage I should knead the dough to? And the idea dough temperature when kneading completed? Also, the size of your paper mold? Thank you so so much in advance! 🙏💕
thanks ❤❤❤
Bold Bakers, it's the holiday season! Watch more holiday recipe videos here: https://www.youtube.com/playlist?list=PL3N53o3RIxHKGi1DUBX1s8_5H2c5gaGJU
Cold cubed butter or softened? The subtitle said softened.
Thank you so much posting this amazing recipe it's so decadent and delicious for Christmas celebrations ❤❤❤❤
Won't the salt deactivate the yeast when you mix the two together?
How much is exactly 1/16 yeast??
Can I skip eggs
You just took this up a notch. Because I can’t pull this off Gemma. Love ❤️ a good Pannettone. Its not Christmas here without this delicious sweet bread ❤❤🤴🎊🎊☀️🎄🎄✝️🇨🇦
I make one of these later in the month so I can make French toast casserole. Great recipe, 🙏🤩 Happy Holidays to you and your family.
One of my favourites. Thanks Gemma you read my mind I was thinking of buying one but your recipe looks better. I can almost smell it from here.
Hi Gemma, what can I use as a substitute for Fiori di Sicilia flavoring?
What about using bread flour?
Delicious!❤❤❤
Panettone is my kryptonite 🤣🤣🤣 Ty for this gorgeous recipe.
If ur kitchen isn't terribly warm, what tips & tricks do u have 4 proofing the panettone?
Thank you for this recipe ❤
I absolutely adore this bread for the holidays and I could eat the entire loaf in a sitting … it's that Good. Your recipe is Spot on. Grazie Gemma and Buon Natale.
Delicious 😊thank you for sharing
Any substitute for the essence we don't get it here
Can it be baked in an airfrier?
replacement of egg plz
That looks absolutely lush. I always enjoy your videos and, on a really crazy note, so does my cat Caoimhe.
Looks super soft and rich. Yummy 😋
Advance Happy Xmas Wishes 🎁🎁🎁
Looks wonderful and I adore Panettone. So no need to cool upside down as in so many recipes, which is a little daunting!
Oh that’s very scrumptious
Love this Bread. Thank you. So you don't have to hang it upside down to cool?
dont do sourdough in this loaf its v sour
Supper.yummy❤❤❤❤❤❤❤❤
My daughter is coeliac, do you have a gluten free suggestion that will work please 😊
Why don’t you mix the dried fruit in the dough when mixing?
Gemma, do you have a GF recipe?