Master the Perfect Panettone Recipe for Delicious Holiday Baking

[@nilabakery]

You make baking seem so easy and approachable. Your step-by-step instructions are so clear and easy to follow. 👌👌🤗🥰

[@ChefBillyParisi]

Thanks for liking

[@Monterrico14]

Nice video! I ❤ Panettone. Am peruvian, I read we are the #1 Panettone eaters in the 🌎.

[@lorenstandleyjr8013]

This did take a bit of time over three days, but well worth it. I did both the chocolate chip and a spice rum-soaked fruit version. The rum version was exactly what I was looking for. Will make this every holiday.

[@ChefBillyParisi]

Appreciate you trying it, many thanks!

[@jvallas]

A couple years ago, I made a couple, & one fell (most of it) out of its paper. You've gotta believe we ate it anyway. This stuff is heaven-sent!

[@nathanlovin]

This is such a clear recipe to follow! Excited to make panettone for my New Jersey Italian in-laws this year.

[@MrAddisho]

Billy, we appreciate you but you made it look very complicated, and takes days to make it,there must be a better and faster way to make this delicious bread.

[@Kris-wj1qq]

I love all your recipes. I’ve learned so much. I especially love the bread making. Something about making bread takes me back to my roots. And for me personally the time it takes does not stop me. ❤❤

[@ChefBillyParisi]

I'm so glad!

[@majoroldladyakamom6948]

Me, too. Love my BreadMan Pro!!

[@t.l2945]

Panettone has always been a bit intimidating to me. I watched this video and decided to give it a try. I just baked mine today. I made it with the raisins and candied citrus though. It was absolutely perfect. I'll be making chocolate chip next.

[@femmina63]

I made this and I’m very happy at the outcome. I am actually making it one more time because I want to see if it comes out a little different and my son could not come home for Christmas so I’m making another for him. I think I came out a little dry-- maybe I overcooked it but love it. Thank you.❤

[@dwayneconaway1733]

I am trying this recipe this year I have made others in the past with varying results. He says it's easy and yes if you have patience.

[@ayhansuozer2991]

Wonderful recipe! I wanna try your recipe but I couldn’t be sure about the panettone mold size .How many grams of panettone mold 1 kg ? 750 kg or 500kg ? Thank you.

[@hrvojwpavlovic954]

Baked it yesterday and it was the best...not complicated or too time consuming, but the result is whow. Made it with chocolate and the next one will be with raisins and fruit. Thank you!

[@christinekoester2050]

Fabulous! Love your tips. I learn so much from you. Thank you! Can’t wait to make this!

[@Batsy-ot5zo]

Our family has always used sourdough starter, going to try this way for Easter this year.

[@FayeHolt]

The next time I make this I will definitely use your recipe...and I love fruit in mine...I made so many this year for gifts...I love it with cup of hot tea or coffee and use it for french toast....some I make more lemon flavor or almond flavor..my mouth dropped when you said Turkey skewer...I use the same I brought back with me when we moved from Turkey...they are a huge Kebab country...have the best food..I miss it..

[@invinciblecucumber]

I followed the recipe that requires just a few prep hours, it was delicious.

[@NinaNinaNB]

Yay!! FINALLY!!!! Thanks Billy

[@waynemoore2961]

I really liked this recipe. Very clear instructions ! Could you please tell me how many grams of active yeast?? Thank you

[@slavakontorovch411]

In a pack is usually 7 grams of dry yeast in the usa, this is what I found on Google

[@elenachiu8525]

I tried on other method shorter version and was good...I would have to have the patience to try this.Thank you😊

[@lindafoltz1627]

Love your take on this. I absolutely do NOT like any type of "fruit cake". Candied peel or dried fruit is yuck too. So chocolate with the infusion of orange, lemon & vanilla sounds perfect. Thanks for this video. You're the best. 😊

[@annalisi1865]

Hi, I love the simplicity of this recipe. Can this method be used for the colomba at Easter?

[@darkarchebluegalaxygaming6047]

Billy, if you didn’t have the liners and had to use a tin. How would you hang it upside down to cool? Would you just take it out of the tin and do the same thing? Wouldn’t it fall apart? I’m just asking because I’m not sure is all.

[@gwenprice4979]

If using yeast from a jar how much is a 1/2 pkg Measurement?

[@IlsaGrobler]

Thank you for sharing ❤

[@roustaeihosein8113]

Could you please share us spong cake receipe because you teach perfectly🙏

[@taragiovannone2431]

Fabulous recipe! Thank you Chef. I can't wait to try this!!

[@raincoffeeandbooks8079]

That panettone is beautiful, Chef Billy. Love the chocolate chips. 😉 Merry Christmas! 🎄☃️🦌🙏

[@waldofbcb]

Chef have you tried to use oil instead of butter in this recipe? How should I replace butter for oil if I want to try? Thanks!

[@carmenvalentin8186]

I love this bread so much, I was so excited when I purchase a pannatone, it was not enjoyable to eat. Thank you so much for your recipe for this bread and I can't wait to treat myself with this homemade pannatone bread for next year on the second week of January, my birthday. Do you have your own cookbook?, I hope so!!!!! Will purchase ❤❤❤❤

[@ChefBillyParisi]

You are so welcome!

[@marycollins4262]

I plan to try your recipe. Would it harm anything to use more orange & lemon zest than is indicated in the recipe?

[@kathleenchisholm4672]

Billy, can i scale this to make 4 times the batch?

[@NicoleMcKeen-l1o]

How can I make miniature panettone’s with this recipe? Would this make 4 smaller ones? If so, would the baking temp/time be the same?

[@tatyanarozhko7356]

If adding nuts, do they require a soak like the dried fruit?

[@songsr]

Hey chef a big big fan here! Thank you so much for sharing with us those wonderful recipes as always it’s spot on amazing results from the very first try. ❤❤❤ Can you please help me I can’t get the fruit evenly distributed throughout the loaf it always accumulates in some parts while most of the loaf is plain. Tried couple of times following your instructions one by one same result! Any suggestions? ❤❤

[@kathycelardo7365]

This looks so delicious. Can I use sourdough starter for this recipe? If so, what would the measurements be. Thank you.

[@ChefBillyParisi]

Yes, but without testing it I’m not 100% sure

[@jvallas]

For what everyone seems to think is the "legit" recipe, look online for the Giorilli recipe. Or any recipe using something called a lievito madre or pasta madre. It's a kind of long, drawn-out process making the special starter, though. There are also plenty that use "normal" starter. I did The whole pasta madre route one year, so I can say I did it, but then I used a yeast version the next year, and I was equally happy. I have gathered so many recipes that I don't know proportions to tell you.

[@femmina63]

@@jvallaslegit or not… tastes scrumptious!

[@ariakatsikas5914]

Can we make it with fresh yeast?

[@EvangelosKapolas]

Hello. I have a question. How many grams is the fresh yeast you used? Half packet how many grams is it? Where i live 1 packet is 50 grams for example. Thank you and very great recipe.

[@ChefBillyParisi]

1 packet is 7

[@EvangelosKapolas]

7 grams then Thank you very much.

[@ZackKiki]

Instead of bread flour, can I use AP flour?

[@barruzza]

Thanks Chef. Is it possible to share an Amazon link to the Panettone paper liner? The ones that I found on Amazon are $25 a piece and Im not sure they are the same size as yours.

[@roustaeihosein8113]

so so perfect

[@natalian7751]

Hey how many fresh yeast I must get to first and second dough?

[@Tsiragelitashvili]

How many grams are 1 cup of flour and 1 packet of active yeast?

[@lilangel195]

Hello, would it be possible to make this without eggs or what would be the best substitute for eggs? Thank you

[@ChefBillyParisi]

Without testing it myself I’m not 100% sure

[@chankirtan]

Substitute reduced aquafaba for each egg. I use a combination of aquafaba and NoEgg, a commercial product. I also use milk mixed with honey and maltose, to which I add several strands of saffron which has been pounded to a powder. The saffron adds colour and rich flavor. Other ingredients as per Chef’s recipe.

[@M63Tod]

Can you use all purpose or 00 flour?

[@kathleenchisholm4672]

nice job Billy

[@ЕленаПросвирнова-т9б]

Сколько белка в муке? ЭТО Манитоба или микс?

[@mummyonglt]

Must applause of ur video d instructions n steps is clear n happy baking. Except d cups n spoon making it v confuse. Why not using grams as d measurement is way much easier n accurate. ❤

[@claudinemooty-clerget4371]

Where can I find the written list of ingredients?

[@mer0106]

Can I use the whole egg instead of only yolk?

[@DAW-fv6wb]

No

[@DAW-fv6wb]

It will add too much moisture and mess with the leavening process. Also, it will throw off the flavor profile and protein content

[@DAW-fv6wb]

You can save the egg whites to make meringue. You can also just cook it like a regular egg. There are a lot of different recipes you can use the egg whites in.

[@moti_attia]

Hi Chef Billy, thank you for the recipe. could you please give the measurements in grams too?

[@Stepway23]

What size is yeast pack?

[@anitafoldvarszki3631]

A bigát hűtőbe tartottad egy éjszakát? 😊

[@songsr]

Hey chef billy the grams measurements on your website are wrong! 41.6 grams flour and 45 grams water that’s over hydrated biga!

[@luciehildebrand5487]

Can I use all purpose flour or is that gonna ruin the whole recipe?

[@DAW-fv6wb]

I think it would be fine to do so, as long as the ap flour has a decent protein percentage. I personally am making 2 panettone with ap flour right now. I'll let you know how it works out. Also the protein content should be around 11.5% (

[@vienneliao2748]

Chef instead of Bega, can I use foolish?

[@julianaksnes]

como no va estar la receta pesada en gramos?

[@C0laka-b2q]

Can I put this in the fridge?

[@C0laka-b2q]

The dough btw

[@طائرالنورس-ف3ش]

نحن لا نعرف الروم ماذا اضع بدلا عن الروم

[@matthewstj]

Love your recipes. Would be great if you could give measurements in grams as well as cups.

[@ChefBillyParisi]

They are on my site as mentioned in the beginning of the video.

[@mummyonglt]

Ya me too do not like fruit cake😂 I love ur explanation is v clear n step by step simple to understand. Im sure I can do it💪👍

[@javivera9430]

Panettone D'onofrio 🇵🇪

[@mariacrape9778]

Bravissimo 👏

[@SylviaMoise]

T.Y. I gotta try this recipe.

[@gghawaii21]

Yes, PLEASE have it in grams.

[@pseudopathicus2524]

Love ur videos❤

[@marycollins4262]

My biga was dryer, followed recipe exactly

[@joescola7498]

Loved the video... mouth watering! Can't ever see myself attempting this. Way to many long steps for this noob.

[@roustaeihosein8113]

Why you dont use whole eggs instead of egg yolks.

[@Piery83_]

As Italian i really appreciated your recipe! But please switch to stiff sourdough! This is the real game changer!

[@nathanbenton2051]

this approaches the precision and labor associated with KOUIGN AMANN but soooo gooood

[@zlatistoichev8288]

have made this a couple times now, and the measurements are definitely off. Have to add extra flour little-by-little to steps 2 and 3 to get an actually workable dough otherwise it just ends up a sticky mess. It ends up tasting great, and the aromatics are fantastic, but definitely needs extra flour. Not sure where the measurements in the video when wrong, but overall still a helpful video

[@kathleendomenico8661]

I have tried this recipe three times and it’s complete disaster. Not sure what I’m doing. Wrong way things measure. Things comes out a big, sticky goo. Never pulls into a ball. I totally give up

[@ddaagggg]

I’ve done it twice and the metric measurements are wrong. And even adjusting it to the correct measurements I had to add about 1/2 cup of flour more to have a somewhat manageable dough. It turns out ok in the end, but it takes 4 times the time mentioned in the video.

[@kathleendomenico8661]

@ It’s so disappointing when someone post a tutorial video that totally doesn’t work. Why?

[@ddaagggg]

@@kathleendomenico8661 oh I know, the first time I was kneading on and off for 2.5 hours, I’m not exaggerating and I ended adding flour to not waste the ingredients and to save my sanity haha and it worked. I actually just finished making it again, this time I wrote exactly how much flour I had to add, on the second dough it’s 12 grams of the wrong conversion from cups to grams and an adicional 35g to get it to a manageable state and it doesn’t even look like his after 30+min of kneading, it’s super sticky you can’t touch it like he does and it’s a blob not a ball. I’m no professional, but I run a micro bakery and I make different brioche and sourdough doughs weekly so I know when it’s not me and it’s the recipe 🥹 I’ll leave the quantities later tonight, hope you were able to salvage your ingredients!

[@slavakontorovch411]

did you use bread flour? i am trying this recipe too now, and i adjusted the recipe too, i will update on my try ​@ddaagggg

[@slavakontorovch411]

ok so i tried the 2 step now and I started with 250 grams of bread flour, it wasn't enough so I started to add 5 grams every time until it became like his , not too much sticky , and I finish with my hands and adding some flour to the table, so in total after my 250 gram of flour I add 72 grams more and on the table 15 grams of flour

[@leemiddleton8318]

Where are the weight measures?

[@fperacoli]

Just checking: 1 pack of yeast = 10g? It's 3% in baker's percentage. It seems a bit too much...

[@pickles5150]

That’s not a panettone mold. It’s a Malaysian prison guard’s hat.

[@eduardofcgo]

Did he throw that citron flavored rum in the sink??

[@emmgeevideo]

Hey Billy -- Why not give the measurements in grams instead of measuring cups/spoons? So much more accurate. Home cooks need to get used to weight measures instead of volume measures.

[@ChefBillyParisi]

Like it says in the opening scene, those measurements can be found on my site at billyparisi.com

[@dimitrisdimitris9003]

Still in cups and spoons ​@@ChefBillyParisi

[@hksunshine1573]

This is called chef secret recipe!😂😂😂😂 i also prefer the measurements in grams and ml. This creates lots of confusion

[@klteif]

Thank you so much for ur recipe. If we use a mold instead of panettone paper, how can we flip it at the end? We cant insert skewers in the mold😢

[@koshar44]

Using yeast, it's not that important.

[@a.al.7022]

would be great if the recipe was in grams instead of cups and spoons. otherwise great presentation.

[@justicemartin2492]

It literally says in metric on the website you’re dumb,lol

[@eduardorodriguez4899]

Holiday? i could eat this year round

[@miaamandajoy]

Why are there no grams? Today I wanted to cook and was disappointed

[@ChefBillyParisi]

All metric conversions on my site at billyparisi.com

[@miaamandajoy]

@@ChefBillyParisi I did not find any grams there. Bowls and bundles of yeast are different.

[@ChefBillyParisi]

Click where it says us customary and switch to metric in the recipe card.

[@MCSchuscha]

Im sorry but 3 TBSP with 1/3 Cup are 45ml and 40g of flour… and that definitely doesn’t combine in a kind off firm Biggs like you have. It is definitely more of a Poolish… are your measurements off? Could you please prove real values like METRIC?????

[@iswearnotme]

Just wish you'd use real units instead of cups and tsps. Makes it difficult to create a predictable product.

[@patriziacolella1202]

Perché non usi i grammi x la ricetta

[@lucanolallo1776]

No saffron!?!?

[@herlysarmiento9863]

It was going great till you added chocolate chips instead of the traditional panettone candy fruits and raisins... too bad!

[@ChefBillyParisi]

As I explained, I hate those things.

[@notadocf538]

No need for Yest,i make It Very without yest

[@mano_MA-3199]

🙏💌✨👌👍🏻👍🏻👍🏻👍🏻👍🏻

[@Jerome44300]

Forgive me but in Panettone there is no yeast, only sourdough. Here it is more of a brioche, not a panettone. There is a huge difference!!!

[@ChefBillyParisi]

That’s not true. It’s essentially a biga

[@shawnkay5462]

im like you, i only like the plain vanila flavor or the chocolate thats all.

[@davidlatif7829]

Oven temperature seems high. The panettone looks dry. I’ll pass. Sorry

[@71roadman]

Where is your hat at?

[@ChefBillyParisi]

Sometimes I wear it sometimes I don’t :-)

[@bliorg]

Seriously? Volumetric measurements for baking? So disappointing. I like the mix of aromatics and additions; going to have to add these to some other recipe rather than use this one...

[@kidpwnz]

put a tablespoon of butter but with a knife... NA measurements are ridiculous

[@debietrihartono8095]

not a man just a jerk... especially when you use raisin, vanilla, orange + lime skin zest n chocochip... btw i dont like ragi

[@debietrihartono8095]

billy parisi? i dont think your name suits you

[@weeatpizza7806]

That’s not a biga. Not even close

[@violetteyouwakim9034]

Can we replace the bread flour with all-purpose flour? . Thank you

[@ChefBillyParisi]

You could, I just back off the hydration by about 2%