Panettone Bread - 意大利果干面包 - 潘娜朵妮

Italian candied fruit bread, also called Panettone, is a sweet bread containing a lot of candied fruit. It is a traditional Christmas delicacy from Milan, Italy.
I still remember that I just moved to a new house more than ten years ago, and the old Italian couple next door gave us a Panettone as Christmas present. After opening the package, I was attracted by the rich sweet fragrance. Under the dark brown shell, the inner texture is as soft as a chiffon cake. The unique flavor and charming aroma are still fresh in my memory many years later.
The traditional Panettone is made with natural ferment, and it takes several days to complete. Here I used the method of making poolish starter by two fermentations, which can be completed in 2 days. At the same time, the amount of sugar and butter has been adjusted to better meet the requirements of a healthy diet. The texture of this Panettone is light, soft, moist, sweet, and fruity, and every bite is endless aftertaste. Those who love gourmet food must not miss this exquisite bread🥰
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2个6x3“的蛋糕烤盘食谱 / 2 of 6x3” Cake Pan Ingredients:
🍞波兰酵头 Poolish Sponge :
高筋面粉 Bread Flour 168g
水 Water 168g
即溶酵母 Instant Yeast 0.65g/ 1/4tsp(1/4茶匙）
🍞主面团 Final Dough:
高筋面粉 Bread Flour 230g
即溶酵母 Instant Yeast 5.5g
盐 Salt 3.5g
细砂糖 Sugar 88g
全蛋液 Whole Eggs 100g(带壳每个大约56g/Each egg with shell is about 56g)
蛋黄 Egg Yolks 36g（2个蛋黄/Egg yolks)
无盐黄油 Unsalted Butter 100g（软化的/Softened)
🍞水果蜜饯 Candied Fruits Blend:
香草精 Vanilla Extract 5g/ 1 tsp
朗姆酒 Rum 22g
果汁 Juice 35g
杏仁片 Slivered Almonds 36g（或是切碎的，or Chopped)
水果蜜饯 Candied Fruits 228g
(我用了70g橙皮蜜饯，80g杏子蜜饯，60g红葡萄干，20g青葡萄干 ，你可以选用自己喜欢的水果蜜饯。I used 70g candied orange peel, 80g dried apricot, 60g red raisins, 20g green raisins，you can use any dried fruits you like.)
1个6x3“的蛋糕烤盘食谱 / 1 of 6x3” Cake Pan Ingredients:
🍞波兰酵头 Poolish Sponge :
高筋面粉Bread Flour 84g
水Water 84g
即溶酵母 Instant Yeast 0.35g/ 1/8tsp(1/8茶匙）
🍞主面团 Final Dough:
高筋面粉 Bread Flour 115g
即溶酵母 Instant Yeast 3g
盐 Salt 2g
细砂糖 Sugar 44g
全蛋液 Whole Eggs 50g(带壳每个大约56g/Each egg with shell about 56g)
蛋黄 Egg Yolks 18g（1个蛋黄/Egg yolk)
无盐黄油Unsalted Butter 50g（软化的/Softened)
🍞水果蜜饯 Candied Fruits Blend:
香草精 Vanilla Extract 2.5g/ 1/2 tsp
朗姆酒 Rum 11g
果汁 Juice 18g
杏仁片 Slivered Almonds 18g（或是切碎的，or Chopped)
水果蜜饯 Candied Fruits 114g
(我用了35g橙皮蜜饯，40g杏子蜜饯，30g红葡萄干，10g青葡萄干 ，你可以选用自己喜欢的水果蜜饯。I used 35g candied orange peel, 40g dried apricot, 30g red raisins, 10g green raisins，you can use any dried fruits you like.)
🍞Preheat the oven to 325F/160°C, and bake in the middle and low layers of the oven for 40-45 minutes until the center temperature of the bread reaches 190°F/88°C, or insert a bamboo stick into the bread without any dough on the stick.
💕Tipps：
1. Prepare your poolish sponge up to 8 - 16 hours in advance. Dissolve the instant yeast with warm water, then mix it with flour and leave it to ferment at room temperature for about 3-4 hours until you can see bubbles in the dough. When the sponge becomes bubbly and foamy , put it in the refrigerator immediately. You can keep the sponge for about 3 days in refrigerator.
2.Before using the poolish sponge, take it out of the refrigerator one hour in advance to warm up.
3. Use room temperature eggs.
4. Both primary fermentation and the proofing are at room temperature, the temperature is about 22°C. Put in a relatively confined space to prevent the dough surface from drying out. I put the dough in a microwave oven that has been powered off.
5. The primary fermentation takes about 2-2.5 hours until 1.5 to 2 times in dough size.
For the proofing , let the dough rise 1 inch above top of baking pan in centre. It will take about 3 to 3.5 hours.
6. Slow fermentation will make bread more flavourful, keeps it moist, and delays bread aging.
7. if you dont like alcohol or the bread is for children, then substitute with orange or apple juice for the dried fruits. You can also add a little rum to enhance the flavor, and the rum will evaporate at high temperatures.
8. Instead of rum, you can also use brandy or whisky.
#意大利果干面包 #潘娜朵妮 #Panettone #果干面包 #果脯面包
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[@bb-hh7sp]

这是我这个月里第二次做这个面包真的很香很好吃，谢谢老师的配方

[@jliu4658]

Much appreciate your details orientation n whole heartiness working on this recipe! 💖❤️💕

[@cristinaco7952]

Finnish baking this yesterday ,and its so fragrant n yummy ,thank you for all the recipes , love them so much.💞

[@CookingADream]

looks wonderful 😋

[@user-rd8me6pv5i]

Это вкусно... очень...Огромное спасибо за рецепт!!!🤩🤩🤩It's delicious... very... Thank you so much for the recipe!!!🤩🤩🤩

[@minglinglo1077]

謝謝分享這麼鬆軟好吃的聖誕麵包。尤其利用機器操作和使用家中一般的烤盤，減少了許多壓力。真好！

[@mollyskitchen7049]

Thanks for sharing the great recipe, that's really good for Christmas.Beautiful video! 👍

[@claricecmelo]

Maravilhoso,deve ficar uma delícia 😋. Adorei essa receita,obrigada por compartilhar. Excelente. Parabéns.

[@mjrussell414]

Beautiful. Good thing you made two. One for eating right away and the other for waiting the requisite 3 days for optimal flavour.

[@LadyLoulaKitchen]

I enjoyed watching your video!! It looks delicious 😋❤️

[@emiliacastro6433]

Se ven super deliciosos, gracias💪

[@xiaoyang2004]

感谢分享👍……好喜欢这款蛋糕

[@user-rs6pc3of2e]

看了就好好吃😋好讚好美的麵包👍💕

[@AllCookingStuff]

谢谢🙏

[@yanetpapo8824]

Q rico, delicioso y tan suavecito, y lo hace ver muy facil de hacer, q de verdad dan ganas de meter las manos a la,obra, ja,ja gracias mil!!

[@sr.lourdesdelmundo6165]

I like to follow your procedure in making panettone. It's so simple and easy.

[@jediknight9371]

感谢分享 ps：为你重复利用保鲜膜的做法点个赞！🥰 很环保♻️

[@siewlay5418]

感谢分享太爱了❤

[@sandradean6061]

Exce work out of something that takes days to proof 👏🏻👏🏻👌❤️ Well done and thank you for the easier recipe 🙏🏻🙏🏻👌👏🏻❤️

[@honeybee4417]

I have seen so many recipes but i think you are the best. I really like this presentation without speaking, Thanks 🙏

[@AllCookingStuff]

🤝🤝 thank you🙏

[@AllCookingStuff]

thank you🙏

[@z.gzhang]

超棒的分享。感谢！

[@z.gzhang]

感动到相见恨晚😄一定试试看。

[@AllCookingStuff]

谢谢支持🙏

[@wit7882]

This is amazing. ❤😊

[@coiseirasdalene]

Nossa...essa foi a receita de panetone mais bem explicada que vi até agora! Parabéns por nos passar essa excelente receita. Muitas Gracias! 🤩👏🏼

[@rosaariasaldea5009]

Muchas gracias desde Lima Perú ❤️

[@hulyasavi1965]

Harika olmuş ellerinize sağlık 👍👍👍👌👌👌👌👌🧿🧿🧿🧿🧿🧿🌷🌷afiyet olsun

[@francadecembrotto37]

Brava ..... molto brava 😄👍🏽👍🏽👍🏽

[@laimingauyeung7696]

very good recipe, I have successfully completed, thank you very much for your sharing.

[@AllCookingStuff]

👍👍

[@analuciacordobamarin7461]

Hola gracias x compartir 🙋‍♀️Costa Rica América Central Ana Lucia 👍🏻

[@user-qm8dy2kb3v]

جميله جدا تسلم ايدك ياحبيبتي بالتوفيق والنجاح 👍👍👍👏👏👏👌🤝💐

[@junebug2195]

I love this bread🌹

[@rosaaoki4997]

a melhor receita ❤

[@yaoyao1673]

好棒的分享 期待会有史多伦面包的recipe 😄

[@AllCookingStuff]

谢谢你的建议👍👍

[@milasullins7488]

Love it ♥️

[@andromedaquiroz7413]

Quiero decirles que hice su receta tal cual, me quedo super!! Gracias por compartir sus extraordinarias recetas 🤗 .lo único complicado fue.....esperar a probarlo 😅

[@Sofiaranguren]

No los colgaste ???

[@andromedaquiroz7413]

@@Sofiaranguren sí,yo los puse de cabeza

[@angelsalsabila4072]

Thanks for the recipe

[@haomingzhong7921]

super foods，nice.

[@capricornenumide2532]

Excellent, bravo !!!

[@AllCookingStuff]

Thanks 😊

[@alexandraf1561]

Здорово! Спасибо.

[@heartilynnskitchen7698]

Wow this is nice friend.

[@fannytorres9544]

Que deliciosa receta❤

[@SamiaElsaid]

Hi there ....I'd like to thank you so very much ...I followed your recipe & made great panettone ....I'd say its typical motta...same aroma..texture...taste & I'm so excited/ happy with it ...I want KZbin the allow us to sent photos in our comments so I could show you my beautiful panettone 😍

[@AllCookingStuff]

Wonderful! I just created a facebook page for my channel, now you can share your works here, thanks😀 facebook.com/All-Cooking-Stuff-101917561878201/

[@SamiaElsaid]

@@AllCookingStuff awesome ❤ sent you photos of my panettone following your recipe ❤❤❤😘😘😘

[@sylviamaria7804]

Perfeito! 😋😋😋😋😋

[@lwwcraig1479]

一次成功!謝謝!

[@marygan6106]

I love it😋😋👍

[@AllCookingStuff]

Thank you 😋

[@winso4079]

祝聖誕快樂🎅🤶身體健康🎅💝💌💋💃🤩😘😍拍多啲好片畀你睇🤗😘😋

[@AllCookingStuff]

谢谢🙏，新年快乐！

[@nugrohokwang67]

Awesome job 👌👍🇲🇨

[@nugrohokwang67]

Also the perfect result P-tone 😋😋

[@user-vcgfiyyrfhkpmzsw]

Bravo👏👏👏

[@cassiafranca]

Ola muito obrigada por me responder gostei muito de conhecer seu trabalho. Um bom natal pra vc.

[@AllCookingStuff]

Um bom natal pra vc.😀

[@sansanhtoo2971]

Verry Verry Good .

[@user-uq6vg5lu6i]

…很多这个面包的做法，你做的方法最到位，成品也最漂亮，谢谢分享，👍！

[@AllCookingStuff]

谢谢支持哦🥰

[@michelletmo1]

Hi Sherry, 感謝你的食譜，今天我成功的完成它。去年還是麵包新手只是在觀望中。雖然你剛剛上新版的panettone 食譜，但是我覺得這個比較容易點，而且不需要買道具和倒掛，成品還沒有吃，不過我已經迫不及待要告訴妳了。😃

[@AllCookingStuff]

👍👍，去年的配方容易些，不容易失败。等有经验了就可以试试难度大一些的配方。

[@user-hl7yw5jz4m]

Hi Shirley. I appreciated what you are sharing. I made it and success in the first time. However, after day 2 the bread started little dried. I am not sure can add more unsalted butter around 50g to keep this bread not dried. Thanks again.

[@huipingkoh4253]

Thank you for sharing this recipe. It’s less complicated than the one I’m using. I’ll try to make this and hope it’ll turn out well. I enjoy watching all your videos. Can you please share a pandoro recipe?

[@mariazoraiacanlas3049]

how i wish i can make it, same as you did! 🤗❤

[@AllCookingStuff]

You can do it!😊

[@vickyyang7260]

老師，我想問為何很多視頻最後放涼要倒扣，為何老師的卻不用倒扣？ 我打算12月份要試作，老師的成品看起來很好吃且分量夠，很喜歡！ 謝謝！

[@AllCookingStuff]

这款面包使用的的是普通即溶酵母，不是那种需要培养好几天的天然老酵母。所以烤出的面包气孔很稳定，不倒扣好像没有什么影响。如果倒扣冷却，也许面包内部的气孔会更大些。

[@wongelaine519]

超棒的食谱 好松软的面包✌✌✌

[@W34KsU638]

Спасибо.уж очень віглядит красиво и вкусно,что я подписалась на Ваш канал

[@AllCookingStuff]

Спасибо.

[@agnesyeo1418]

Your recipe looks so good I have to try. How big should the paper cups be if I want to make 4 instead of 2?

[@AllCookingStuff]

I use 580g dough for my 6 inch pan. I am not sure which paper cup should you use, maybe 4 inch cup should be ok?

[@anisaahmetaj9505]

Super

[@user-di6ec5sb6h]

همش عالی بود💖مخصوصاویدئو

[@W34KsU638]

Спасибо большое.Смотрела тысячу раз.очень нравится Ваша выпечка.Удачи Вам

[@AllCookingStuff]

Спасибо

[@user-ud3qb7ds4r]

看起來特別好的食譜，感覺終於可以去嘗試做這款一直想試而沒有試過的小潘了。謝謝分享。另外請問食譜裡的份量是剛好做了兩個六寸圓模的嗎？再次感謝。

[@xiujinyu8192]

老师好 圣诞节快到了，今天看到你的视频觉得好棒👍🏻，如果想要做一个8寸蛋糕模的分量是多少呢？

[@AllCookingStuff]

你可以用两个6寸的食谱来做，面团放进烤盒中，占大约烤盒的一半。 如果有剩余的面团可以用其它小一点的烤盒来装。 烘烤温度一样，时间会不样，烤好的面包内部温度大约93左右即可出炉。

[@xiujinyu8192]

@@AllCookingStuff 谢谢老师

[@thornchanokuerpairojkit2835]

Thanks for the recipe - looking forward to making this tomorrow! How long do you think this bread can stay fresh for, please? 🤩

[@AllCookingStuff]

It is ok at 4 day when seal in bag. This bread has less sugar and butter, so don’t store too long

[@serenelee1529]

請问如果放在比较小的panettone 纸模。大概六个烤的时间会一样吗。。

[@cherniavski]

Thanks for the recipe. It is something I always want to bake. I thought the bread needs to hang upside down after it is out of the oven.

[@AllCookingStuff]

Yes, you can hang upside down to cool. But this recipe does not use naturally cultivated yeast, so there is not much difference between hanging upside down and not hanging upside down. Some time later I will share another recipe which need to hang upside down.

[@cherniavski]

@@AllCookingStuff Thank you.

[@leekooiooi5670]

很喜欢你做的面包👍,要试做了😍

[@annyu364]

去年照着你的配方做了很成功，今年准备多做几个送给朋友。如果手边没有rum酒，可以用葡萄酒泡葡萄干吗？另外很喜欢你的那个搅拌yeast的工具，请问是叫什么？在哪里可以买到？

[@AllCookingStuff]

谢谢支持🙏，那个工具叫danish dough whisk，amazon可以买到。你可以用白葡萄酒，红葡萄酒可能会让面团染色。或者只用橙汁，出来的味道也非常好

[@annyu364]

@@AllCookingStuff 谢谢回复，非常感谢！祝你及家人圣诞快乐，新年平安！

[@AllCookingStuff]

圣诞节快乐

[@kchow2785]

Hi, thanks for sharing. Want to know whether or not we need to hang the finished bread upside down after baking? Just like other panettone recipe.

[@AllCookingStuff]

this bread use regular instant yeast, so the bread texture is stable, so don't need to hang upside down.

[@chandanasahoo1032]

Wow

[@marylynscarpone7049]

Hi, this looks great. Instead of 2 panettone, can you use a 1kg paper case or tin mould to obtain 1 bread. Thank you

[@AllCookingStuff]

Yes you can! My recipe for 2 panettone is 1.2kg dough. Maybe you need a little bit adjust the size of the dough for your mold.

[@marylynscarpone7049]

Thank you for responding. Happy New Year

[@callavalley]

Thanks for sharing. I would like to understand better the preparation of the poolish sponge. Video mentions that the poolish sponge be put in the fridge to slowly ferment (video shows up to 16 hours in fridge). Tip #1 states that the poolish sponge can be kept in the fridge for 3 days. Does this mean that the poolish sponge can slowly ferment in the fridge for more than 16 hours?

[@AllCookingStuff]

Yes it does, but it depends the amount of yeast you addd and the temperature of your refrigerator. Make sure the poolish sponge has not too much sour smell or alcohol smell before use.

[@callavalley]

@@AllCookingStuff Thank you for sharing.

[@linling8535]

这个面包在意大利这边圣诞节的时候很多超市都有卖，但是感觉都太甜了，下次我试一试您的配方，请问如果没有厨师机手揉这款面包可以吗

[@AllCookingStuff]

可以手揉，但最好有一个塑料刮板辅助，同时控制好面温。这款面包的配方减少了黄油和糖，面包本身不怎么甜，主要靠果脯和葡萄干提供甜味

[@linling8535]

@@AllCookingStuff 好的，谢谢

[@winnieo6837]

请问如果用active dry yeast, 可不可以全部加在波兰酵头里呢？谢了！ (Update): 非常感谢博主的食谱。 从去年到今年我大概做了十次Panettone, 第一次试你的这个食谱就成功了。感觉忽然开了窍一样。

[@AllCookingStuff]

不要全部放。按配方的量乘以1.5放。注意按说明激活active dry yeast。波兰种面团靠的是少量酵母长时间发酵，这样风味更好

[@winnieo6837]

@@AllCookingStuff 那么在最后的面团里还是要加Instant yeast? 因为看你的菜谱，后来的面团里没有水。

[@AllCookingStuff]

是的，要加yeast。主面团是不加水的，主要靠蛋液。激活yeast的时候少用点水，应该没有多大关系

[@AllCookingStuff]

其实做大部分面包时用instant yeast更方便

[@winnieo6837]

@@AllCookingStuff 好的! 非常感谢这么快就回复。新年快乐！

[@NazmasCookingStudioBD]

Really Super yummy I will try same way

[@user-co7oy1uw2l]

excellent

[@AllCookingStuff]

Thanks!

[@cesarmanuelhernandezperez9855]

Do you use oil in your hands to manage the final dough? Mine keeps sticking to my fingers

[@AllCookingStuff]

I didn't use oil when handling dough. The dough may be sticky before fermentation. But after fermentation, it should turn to non-sticking. If your dough is sticking, you can apply oil on hands.

[@farahnazbagherzadegan5470]

It looks yummy and great 😍 👍 thank you for sharing ✨

[@AllCookingStuff]

Thanks for watching

[@farahnazbagherzadegan5470]

@@AllCookingStuff your welcome 🌸

[@normaarando7666]

Delicioso 😋😋😋😋

[@ceciliachina2002]

多謝食譜，成功做到美味的panettone

[@AllCookingStuff]

👍👍

[@ebtisam4430]

wawwwww 😋😋😍

[@cassiafranca]

Ola Boa noite Ficou lindo e acredito muito saborosa.Sou brasileira poderia por traduçao para o portugues???

[@AllCookingStuff]

Acabei de adicionar tradução em português

[@lid7213]

还有一个问题。看见其他老师脱模后都要倒着放，咱们用6寸蛋糕模不用倒着冷却吗？我看见您冷却5分钟后直接脱模开切了。

[@AllCookingStuff]

不用倒扣。面包需要完全冷却后才能切，大约需要2-3小时冷却。

[@user-oi4hk7vf5n]

Здравствуйте.Рецепт прекрасен.Респект мастеру.На закваске у вас есть рецепт панеттоне?

[@cinthialorenacapli4125]

Great channel!! Thanks for sharing!! Recently discovered it 😉😉

[@AllCookingStuff]

Welcome!

[@laimingauyeung7696]

谢分享，good recipe，因为没有设备，一直不敢试，今天鼓起勇气，终于做成了。

[@lid7213]

请问老师：杏仁片要提前烤过吗？

[@AllCookingStuff]

不用提前烤过，直接使用生的杏仁片就可以了

[@mariamichalidis8787]

Good

[@AllCookingStuff]

thanks🙂

[@sharonlee7951]

老师您好！请问做 Panettone 最好是用法国面包粉还是用日本面包粉做比较合适？你用的酵母是速发酵母还是耐糖酵母？ 什么是 ”耐糖酵母”？谢谢

[@AllCookingStuff]

两种面粉都可以的。 选用protein蛋白质含量高的面包粉就可以了。 我用的是加拿大当地超市买的即溶酵母Instant Yeast ，它没有分耐高糖或低糖酵母。 有的地方，有的牌子分耐高糖或低糖酵母。当面团里的含糖量比较高时，就需要用耐高糖酵母，否则面团发不起来。

[@sharonlee7951]

@@AllCookingStuff 非常的谢谢您

[@maxtan229]

If don’t have mixer, can use hand to mix?

[@user-uf3gm8jz9n]

Красавец!!! После выпечки его нужно подвесить на шпажках, оно вытягивается и становится совершенно воздушным при остывании.

[@alinaatroshenko1435]

В этом рецепте используются не живые дрожжи, поэтому, подвешивать не нужно.

[@mrs_jeon_anna4752]

How long does it take for 10 mini panettone in the panettone paper?

[@stephaniejansz8571]

Thankyou

[@dali9956]

👍

[@chenwuipoh]

Hi I planned to make only one 6” pan . But will it be too small portion for the mixer , is it okay to use the hand mixer ?

[@AllCookingStuff]

You can try, if your stand mixer is not too big, it should ok. This dough is soft, hand mixer may also work.

[@chenwuipoh]

Thank you very much for your prompt reply. May try tmrw.

[@chenwuipoh]

I managed to make one today. Very happy it is so good . Like to say a big thank you to you for all your sharing . Heard the dove Colomba Easter bread is about the same with panettone . Would like to learn. Do you have the recipe or video which can share with us? Thanks again

[@joannatan7638]

老师好，我照着食谱做了可是颜色不像老师的成品这么均匀。 我的panettone只有顶部和底部拥有很漂亮的棕色，中间的部分则是浅浅的颜色而已。 虽然里面是熟了。

[@AllCookingStuff]

1. 烤盘四周铺的油纸厚吗？如果比较厚，可能会影响热传导 2. 烤箱要提前预热，这样烤箱内部的温度更均匀 3.烘烤时间可以适当加长一些

[@shyap20]

Thanks for sharing. I noticed there is no need to invert the pan to cool?

[@AllCookingStuff]

This recipe don’t need

[@lanhduong884]

Thank you so much for sharing your great Panettone, can you tell me why need to keep bubble in the dough be fore the final proof ?

[@AllCookingStuff]

This bread is different from Japanese style bread. European style bread generally has lot of air bubbles and the texture looks like old Swiss cheese.

[@yoongivy2872]

请问冷却后封密两三天是放在室内还是冷藏?

[@AllCookingStuff]

室温下密封保存。但是室温温度不易过高，否则面包会产生很重的酒精味，也容易变质。25°C以下的室温温度比较好。

[@yoongivy2872]

@@AllCookingStuff 但我这里是马来西亚，肯定超过25度，那应该怎样?

[@leekianchia3881]

请问老师，您可有倒吊面包来冷却? 需要吗？谢谢您。

[@AllCookingStuff]

这个配方不用倒吊

[@fannyon9960]

謝謝老師講解。請問你的panttone包。不同倒吊讓它定形嗎？

[@AllCookingStuff]

这一款panettone 使用的是普通酵母，而且份量比较大，所以面包气孔很稳定，不需要倒挂。稍后我会分享另一款比较复杂的配方，就需要倒挂才能不让面包塌缩

[@fannyon9960]

謝謝回答

[@user-qq2uy8ph6w]

Дуже гарний пенеттоні. Дуже хочу його спекти. Чи получиться заміс руками? Тісто дуже красиве, тримається в кучці не розпливається. Щиро дякую за ваш труд. Всім гарного дня.