How to Make the Best Panettone - Italian Christmas Sweet Bread

[@Food-Language]

Check out my new simplified panettone recipe here: kzbin.info/www/bejne/l56aZJmsl8ugaaM - it’s easier, faster, and just as delicious!

[@Food-Language]

I present you Panettone - The King of Bread. What could be better than a slice of this sweet bread on a holiday? It's a perfect gift for your loved ones and for yourself, and it's not that hard to make. Let's get started!

[@periwinklepony5625]

thank you very much for sharing!🥰 It looks beautiful!!

[@lukapetrovic606]

Just simple, BRAVO

[@auricamateus4477]

Foarte frumos💗💗💗

[@erminia8841]

Buongiorno, il panettone tutto ok sono soddisfatta e grazie dei consigli. Buona giornata

[@mariaevarausch3944]

Me gusta ver con que cariño trata la masa.

[@MbaPitVlog]

Well prepared and presented, the panettone look so delicious, thank you for sharing

[@aurorat3902]

Panettone is truly a labour of love. I eat way too much of this during the holidays 😍

[@Food-Language]

It really is! And it's worth every minute of time you invest in making (and eating) it 🥰

[@lolyfood]

That looks absolutely delicious, very nicely prepared & excellent presentation, Good luck wish you all the best. so yummmy Thanks for sharing my friend.. Like and new Sub🥰🥰💯🔔🔔👍

[@raija-liisamaenpaa5270]

Saisko tämän ohjeen suomeksi mitat ja paistolämmön

[@hoaikhanhlu8362]

I have never seen the way making Panettone likes this before. Unbelievable your clip 😍😍😍 USA

[@Food-Language]

Thank you so much! I'm so glad you liked it! I have a new recipe in the works, I have simplified it a bit. I'll post it as soon as I finish editing it.

[@mostafaizaee2611]

Wow that's amazing very nice

[@Food-Language]

Thank you, I'm glad you like it!

[@fasttastyrecipes]

Panettone recipe looks delicious! THanks for sharing! ❤

[@MiamDelicious]

Wow! Beautifully done! It looks perfect and delicious! Thanks for sharing the recipe on how to make panettone. I will definitely try to make it 👍

[@Food-Language]

Thanks so much! 😊

[@E.Peretica]

That is such an interesting technique! I recall years ago finding an authentic Italian recipe for Pannetone with step-by-step photos explaining how they turn upside down when cooling...fascinating! Am I up for the challenge? Hmmm...🤔 Maybe! Thanks for sharing this video! ❤

[@Food-Language]

Today I am releasing a new one that will go live in a few hours! A little easier and with an incredibly delicious result. It's not easy to bake, but the satisfaction when you cut into it is priceless! Thanks for watching and I hope you'll challenge yourself!

[@novisgeniesserstuebchen]

Perfectly prepared 😍👌‼️I enjoyed watching this video 😍😍‼️Thank ypu for sharing, my friend 👋🙋‍♀️

[@renatajurczak1377]

Explain perfectly . Thank you ❤

[@luciamacellaro9522]

Stupendo spiegazione alla perfezione una domanda da farti o lo stampo da 1 kg posso farlo lo stesso o devo usare per forza quello da 750 grazie per la risposta complimenti sei bravissimo

[@Food-Language]

No no, quello da 1kg va benissimo, anzi, è meglio. Domani pubblico un nuovo video per il mio nuovo panettone da (quasi) 1kg, con un processo un po' semplificato. Ti piacerà sicuramente, è fantastico!

[@luciamacellaro9522]

@@Food-Language grazie ❤️

[@MercyRodriguez-sp4iy]

Thanks, I appreciate you answered🥰

[@ovenmagic]

This really looks like the king of baked goods 👑I've always seen them at my local stores, but never gave it a go. Looks like I'll be making one myself soon 🤤

[@Food-Language]

Oh please, go for it, the result is just irresistible! Let me know if you need any advice ♥

[@НинаБеляева-н3е]

Танцы с бубнами...

[@elamir7484]

It's art! Thanks! ❤️

[@tinascalisi4042]

È bellissimo ,sarebbe utile sapere i tempi, a che ora hai iniziato? Grazie

[@Food-Language]

Ciao Tina, la biga si può fare in qualsiasi momento del giorno prima, l'impasto l'ho iniziato la mattina, credo verso le 8-9. Se ti interessa, ho una nuova ricetta che è un po' più semplice. Ho ottimizzato un po' i tempi facendo una biga "veloce" e il primo impasto la sera, così lievita tutta la notte. Il giorno dopo si fa tutto con molta più calma. Il video è qui kzbin.info/www/bejne/l56aZJmsl8ugaaM

[@stelutasimonastroescu1279]

Grazie mille! Per piacere,mi può dire la modalità del forno nella fase di cottura?

[@Food-Language]

Forno ventilato, entrambi gli elementi riscaldanti accesi (superiore e inferiore).

[@mariaevarausch3944]

Es algo de otro planeta, no de asombrarme la forma en que trabaja la masa es un genio. A mi particularmente me gustaría si puede pasar los ingredientes en castellano, por no lo entiendo. Le agradecería mucho. Gracias de corazón Mis felicitaciones dde Argentina.

[@Food-Language]

¡Hola Maria! ¡Muchas gracias por tu comentario tan amable! Quería contarte que estoy trabajando en una nueva receta de panettone, un poco más fácil, y planeo publicarla a finales de este mes. En esa receta, intentaré traducir los ingredientes y las instrucciones al español. Mi español no es muy bueno, pero espero que te guste. ¡Gracias por tu paciencia y apoyo!

[@MariaRosariaPanarese]

Beautiful 💯

[@isikocht1239]

Wow great job , Looks very delicios 🤩👍🏻

[@Food-Language]

Thank you 😋

[@frankiebrick]

my favorite

[@jocelynco1624]

thank you for sharing your recipe and method. i cannot wait to try this. may i know what is the size of your paper mold? thank you so much.

[@Food-Language]

Hi Jocelyn, it's 6.1" (15.5cm) in diameter and 4.2" (10.6cm) tall. It's a standard 750g panettone mold.

[@jocelynco1624]

@Food-Language thank you so much. i cannot wait to try out your recipe.

[@lepsa6755]

I waiting all my life for this recipe 🙏 Thank you so much❤ Can I use dry east?❤️

[@Food-Language]

I’m so glad you found it! You definitely can use dry yeast, but use half of the quantity I used. I recommend getting dry active yeast, you can activate it with the water and a little bit of sugar before use, then let it sit for 5-10 minutes until it becomes foamy. If it does, then you know for sure it's alive and active. The recipe is a long one, so you better make sure the yeast works well before using it. Happy baking!

[@lepsa6755]

@@Food-Language Thank you so much ❤️

[@amorimgrace1951]

Very good.Fantastic giveaway to family and friends ❤Thanks

[@Food-Language]

Or to treat yourself! I'm making one right now, it's almost ready to go in the oven.

[@еленаникитина-ф7н]

Удивительно! Спасибо Вам за такой рецепт, и потрясающий мастер-класс, браво! Подскажите пожалуйста размер формы, и содержание белка в муке? Подскажите, можно ли использовать насадку "крюк" для данного рецепта?

[@Food-Language]

Елена, спасибо за Ваши добрые слова! ♥ 1. Форма для панеттоне весом 750 г, не уверена насчет размера, но это стандартная форма для панеттоне. Около 10-11 см в высоту и диаметром 16 см. 2. Белок - 13% 3. Насадка "крюк" - да, конечно!

[@еленаникитина-ф7н]

@@Food-Language Спасибо большое что ответили!🥰

[@blueboxexteriorcleaningser8014]

Masterpiece ❤ Nothing more to say

[@Food-Language]

Thanks ♥ It's panettone season again, I'm going to make a new one soon!

[@rosalopresti1191]

Per farina forte, intende la Manitoba? Grazie per la risposta.

[@Food-Language]

Una farina con un alto contenuto proteico, la Manitoba va bene.

[@rainbow-nt2mf]

hello , thank you for your video on panettone ; it seems the best for following , well explained , shown ; can you tell me please quality of bread flour 0 or 00? thank you very much .Can I know how long for preparing the panettone before putting in the oven? thanks a lot .

[@riutaskitchen9715]

looks yummy so perfect ❤

[@Food-Language]

Thank you 😋

[@Esteramisu57]

At the end of final proofing you mentioned that cutting it is optional step is it also the addition of butter on top is optional?

[@Food-Language]

The cut is often called a "relief cut," basically allowing the inside to release pressure and expand toward the cut. The butter helps keep the top moist and soft so that the expansion can continue for longer. However, you can skip both.

[@Food-Language]

By the way, in a few hours I'll be posting a new panettone recipe, a little easier, but with amazing results.

[@Esteramisu57]

Thank you for your prompt response I bake challenging bake goods often I actually don’t mind it and love to try other baking from all cultures and love the end results if the recipe is accurate so I’ll try this one 🙂

[@renataponzani1621]

Quanti hiorni servono per fare questo CAPOLAVORO ? Che tempi tra una lirvitazione e l'altra? GRAZIE MILLE ❤️❤️❤️

[@jvallas]

Looking at the interior, I'm thinking if I made that without the citrus and raisin inclusions, I could also make the most beautiful loaf of bread ever! (Because i don't always think ahead & get the extra ingredients.) I've watched so many panettone videos the past few years, and this one is superb!

[@Food-Language]

Awww thanks Judy! You definitely could, although the candied citrus is my favorite part of a panettone. You could also use chocolate chips, they sell that variation in Italy and it's delicious too! Thanks for watching ♥

[@raimondobattistini1045]

Fantastico, quante proteine o W ha la farina che stai usando?

[@Food-Language]

Ciao, 12% di proteine.

[@raimondobattistini1045]

​@@Food-Language Thank you. I'm also a fan of leavened products and I must say that your panettone is extraordinary

[@laylasgranma]

Looks amazing ...Can I use instant yeast?

[@mariaevarausch3944]

Perdón por ser exigente, podría pasarme nombre y cantidades de los ingredientes rn español. No puedo dejar de probar hacerlo. Es algo que quiero aprender. Gracias, gracias.

[@Monica-or6iq]

fantastic

[@agnesagius8068]

how long do I leave the panettone upside down for ? thank you

[@Food-Language]

Hi Agnes, I leave it like this overnight, usually I finish baking it in the evening, so I cut it the next morning. It needs to stay like this until it cools completely.

[@RudolfGD]

Ami me sale igual !!! ❤

[@erminia8841]

Si può’ usare il gancio invece della foglia ? Grazie

[@Food-Language]

Sì certo

[@cyberkim2907]

Merci ❤

[@annagiacomabottalat9193]

Do you have recipe with honey/maple syrup versus using sugar? how about Einkorn flour panettone?

[@stefaniawarenycia1138]

Bravissima brava ❤❤❤❤

[@Food-Language]

Grazie Stefania ♥

[@periwinklepony5625]

May I use instant yeast in this recipe? How long should the bread stay upside down? I would really want to try this recipe. 🥰

[@Food-Language]

Hey! You can, but you need to use a third of what I used. So for your biga use 1-2 grams of instant yeast (about ½ teaspoon). For the second stage even less, I'd say 1 gram (¼ teaspoon). You don't need to dissolve the instant yeast in water, just mix it directly with the flour. If you can, use active dry yeast instead of instant. This one needs to be mixed with water and a little sugar before use and left to stand for 5-10 minutes until it becomes frothy. This way you know for sure that the yeast is alive and active (if it doesn't become frothy it means it won't work). It's a long recipe, so good yeast is crucial. For the upside down part, it needs to stay that way until it's completely cold. The more it stays that way the better, I leave it overnight. Good luck with your Panettone, it's a difficult bread to make, but the sense of achievement when you cut it is priceless!

[@anasardinha5836]

​@@Food-Language Muchísimas gracias, por extenderte en tu explicación. Yo he preparado dos veces panettone y cada vez mejoro más la textura y el sabor. Lo único intimidante para mí es ponerlo de cabeza...No es fácil pero tampoco imposible obtener uno bueno e incluso mejor que el de las tiendas y como tú lo dices bien vale la pena. Voy a probar definitivamente ésta receta..

[@mark-ms5ol9cl9k]

Wow, it looks exactly like I know it. Had no idea you could make it with normal yeast. Should I give it a go if I don't have much experience with baking? I bake bread, but this seems like another level

[@Food-Language]

Go for it Mark! If you bake bread, you'll learn some new tricks (like biga, which is also great for bread!). Just follow me step by step and make sure you don't miss any ingredients, you'll be fine! I've grouped the ingredients for the different steps in the description, so it's easier to prepare them ahead of time.

[@ann5376]

In the US I can’t not find fresh yeast, can I use dry yeast? How much dry yeast should I use? Thanks in advance.🤗

[@Food-Language]

Hi Ann! My rule of thumb when replacing fresh yeast with dry yeast is to use half. In this case, I'd use ¾ teaspoon for the starter and ½ teaspoon for the first step of the dough. Panettone needs less yeast and more time to develop its flavor, so these amounts should be more than enough.

[@ann5376]

@@Food-Language Thank you so much!🤗🤗

[@domenicovitro2727]

Salve lo stampo del panettone per il forno e da 1 kg ? Grazie

[@Food-Language]

Buongiorno Domenico, ho usato uno stampo da 750g.

[@BernardetteZahra]

Thank you

[@MariaManna-uw9qw]

Buono a vedere mala ricetta. Per piacere gràzie

[@erminia8841]

Da domani inizierò a preparare e poi le farò sapere. Speriamo bene….grazie e buona giornata

[@Food-Language]

Grazie, mi faccia sapere come va! Io inizio a farlo stasera!

[@erminia8841]

@@Food-LanguageOK, le farò sapere, buon lavoro a lei per stasera, ha già preparato la biga?

[@Food-Language]

No, la preparo oggi pomeriggio o sera e parto con la ricetta domattina. Oggi sono al lavoro, ho solo tempo per preparare la biga e lasciarla fermentare per domani. Buona fortuna, il panettone è complicato da fare, ma la soddisfazione quando lo si taglia è impagabile.

[@erminia8841]

⁠@@Food-Languagelo so che è complicato e spero di riuscire….ogni ricetta che preparo sbaglio sempre il secondo impasto e incordatura….ho paura ma devo riuscire….

[@Food-Language]

Questa sarà la volta buona, Erminia! Io lo faccio ogni anno, sempre con ottimi risultati. Per l'incordatura capisco benissimo, dev'essere al punto giusto. Nel frattempo sto sperimentando con un metodo più semplice, se mi riesce farò un nuovo video con tutte le spiegazioni. In bocca al lupo! P.S. Io ho appena fatto il primo impasto.

[@amystennistrainingchannel1706]

May I ask you: how high is your panettone paper mold?

[@Food-Language]

Hey Amy, you made me go to the store to buy some molds haha. I needed them anyway, panettone season is around the corner! I measured one and it's about 4" (10.5 cm) high. It's the standard size for a 750g panettone.

[@brunobonfa]

Is possible to make it without the mixer?kneading with the hands?

[@Food-Language]

It is possible, I was planning to experiment and make a video about it. I've never tried kneading it by hand, but panettone has been made since the 1500s, people didn't have mixers back then. I'll update as soon as I have an answer, and if you try to make it without a mixer before I do, please let me know, I'm super curious.

[@luvleychar.]

@@Food-LanguageHey I made it without mixer it was really good but hard and tiring to mix but i kinda messed up with biga as i didnt let it sit for that long but for only 10 mins😭. So the texture was just a little bit different. It was really good tho just made it and 3/4 of it is already gone. Ty!

[@MercyRodriguez-sp4iy]

Hi, I don’t have fresh yeast, I have dry instant, how much I have tu use, can you tell me please😊

[@Food-Language]

Hi Mercy, I'd use very little for the biga starter, ½ tsp. or even ¼. Same for the second stage, use ¼ to ½ tsp. of it.

[@AndreaCaputo-po7ch]

Ma cosa intendi per farina forte? tipo 0 o 00 o che cosa?

[@Food-Language]

Ciao Andrea, le farine forti sono quelle con un contenuto proteico compreso tra il 12 e il 14%. Ti basta controllare la tabella nutrizionale e cercare il contenuto proteico. Se è superiore al 12%, va bene per i grandi lievitati.

[@AndreaCaputo-po7ch]

@Food-Language grazie

[@CucinaConMirkoRunci]

Salve ma se volessi fare un impasto per uno stampo da 1 kg, di quanto devo aumentare le dosi?😊

[@Food-Language]

Ciao Mirko, proprio in questo momento sto adattando le dosi per un panettone da 1 kg, ma lo voglio provare a fare un paio di volte prima di condividere la ricetta, per non dare informazioni sbagliate.

[@CucinaConMirkoRunci]

@Food-Language grazie per la risposta. Una domanda ma quello che hai usato di stampo, quindi da 750 g che dimensioni ha? Larghezza e altezza? Perché può darsi che ce lho.

[@Food-Language]

@@CucinaConMirkoRunci Altezza: 11 cm, diametro: 17 cm.

[@CucinaConMirkoRunci]

@Food-Language i miei sono 16 per 12 quindi può andare lo stesso?

[@Food-Language]

@@CucinaConMirkoRunci sì, dovrebbe andare bene.

[@izabellaborges4555]

No entendo as medidas alguem pode explicar por favor quero fazer 😋 ❤

[@luvleychar.]

is it ok if i dont have the mixer?

[@gercicorreia6083]

Deveria ter a receita traduzida pro Brasil

[@izabellaborges4555]

No entendo las medidas😊

[@Food-Language]

En esta receta se presentan dos sistemas de medidas: el sistema americano (tazas, cucharadas, etc.) y el sistema métrico (mililitros, gramos, etc.). Elija uno de los dos para asegurar la coherencia en la receta. Si prefiere usar gramos y mililitros, utilice los valores que se encuentran entre paréntesis. Si tiene alguna otra pregunta, no dude en hacerla. ♥

[@izabellaborges4555]

Gracias

[@nataliaciachir]

But if I want to use dry yeast, how much?

[@Food-Language]

Half the amount, if I used 6g of fresh yeast for the starter, you can replace it with 3g of dry yeast. For the first step of the dough I used 4g of fresh yeast, you can replace it with 2g of dry yeast.

[@luvleychar.]

when do you add biga?

[@Food-Language]

Hi, at 3:56, I incorporate it into the first dough.

[@luvleychar.]

@@Food-Languagethank you sm!

[@CristinaCarlino-x5k]

Ciao! Sicuramente lo proverò. Mi potresti dire, per favore, a che ora hai iniziato, dopo aver fatto già maturare la biga? Grazie

[@Food-Language]

Ciao Cristina, io di solito inizio verso le 8-9, così da avere abbastanza tempo. Il processo stesso prende poco tempo, ma la lievitazione è lenta (ed è giusto che sia così). Fammi poi sapere come va!

[@jay-j6l]

just when you think it's ready, no, there is more dough kneading, but wait one more time!

[@marioararogojan226]

👍👍👍

[@paolodesaraca9368]

Il panettone NON. è. " Pane dolce" è un "DOLCE" e va servito a fine pranzo come dolce o la mattino col latte per colazione al posto della brioche ☃️🌲⛄ Cmq bellissima ricetta, forse con meno lievito e lasciato a lievitare per il raddoppio l' impasto per più ore🌹

[@denizhatefnia2466]

👌👌🙏🙏🙏

[@beautifulbuddleia]

Instructions to complicated

[@erminia8841]

MANCA LA TRADUZIONE ITALIANA………

[@Food-Language]

Ci sono i sottotitoli in italiano, devi solo cambiare la lingua usando l'interfaccia di KZbin. Di solito lo fa in automatico, ma non sempre.