Panettone Taste of Italy - Bruno Albouze

[@MrLoverThe]

This guy makes baking seem so epic with the accent and the dramatic music at the end. Like some sort of Mission Impossible thing. I wish my job at my local bakery was this epic.

[@BrunoAlbouze]

+MrLoverThe :)

[@cher128bx]

Hi Bruno, I just finished baking your Panettone recipe last night and they looked magnificent coming out of the oven! I resisted the temptation of tasting it right out of the oven but waited until the next day having one of the mini panettone for breakfast. OMG!..... It was absolutely delicious!!! Crispy crust outside, tender inside and bursting with flavor! Thanks so much for sharing this recipe with us.

[@Heghineh1]

Did you call it easy recipe ?? Maybe easy to eat it quickly :)

[@novatiom]

heghineh it s fun hahahahahahah

[@celiakropp5677]

this is true tradition 18 hours...easy but long. Love u Heghineh

[@ЛиляЕсаян]

Heghineh Cooking Show Barev, Heghineh jan!🌹

[@Mr160449]

Cooking Show

[@BillAnt]

But before you wanna eat it better start making it two days before. ;)

[@jj31fr]

This is the real deal. I've used Carol Field's panettone recipe for years (after baking, you rest the panettone on a soft pillow to cool off.). When I saw the 12 egg yolks, I thought, I must try this. I made Bruno's madeleines before and I had tried numerous recipes (Christophe Michalak's, Pierre Hermé's, Gérard Mulot's...) but just could't get a hump. Bruno's recipe finally gave me a beautiful batch of madeleines. So I had to try this recipe for Christmas tomorrow. I must say, I didn't have time to buy the panettone molds so used parchment paper instead. So when they came out of the oven, what could I do? I put them on a soft pillow. The poor panettone flattened on one side! They are that airy and soft! This is the real deal. I am buying the molds for next time so I will have perfect panettone. Oh, I did it all by hand. Had to knead for more than 2 hours straight but who's counting. They are for Christmas dinner tomorrow. Merci, Bruno, pour cette recette et celle des madeleines. Joyeux Noël ! Merry Christmas to one and all!

[@diegofloor]

The voice is great. It's like a trailer narrator! "IN A WORLD... WHERE PANETTONES ARE SCARCE... HE WHO HOLDS THE DRIED FRUITS WILL BE KING" *epic orchestral theme plays*

[@miasounirvana385]

You said what we all thought of in the best possible words...

[@BillAnt]

Panettone - Foogetabouti!! It's so good, just had some some this morning, imported from Italy... delizioso!

[@petbird19]

This perfectly verbalizes what I was thinking.

[@semihaguven5092]

kzbin.info/www/bejne/mZLLao2fhNedbtE

[@nikocesenatico]

So much respect for you, i'm italian and i really appreciate the way you respect our traditions!!!

[@patriciarosemastromonico3870]

If you are a true Italian, why can't you spell Italian the right way??

[@angelfrozen7157]

Dear Bruno! I have been preparing this recipe with great pleasure for the second year. You perfectly explain, and even if somebody speak English poorly (like me) everything is clear! Thank you!❤️

[@عبدالرحمانابننافع]

Cher Monsieur vous êtes un artiste par excellence. Power demonstration of art , God bless you. Respect from Algeria.

[@balazsferenc842]

Dear Bruno, with your recipe, - i can honestly tell YOU: THAT WAS THE BEST DOUGH I'VE EVER MADE - and also my first and best panettone - !!!! Thank you very much ;)

[@katalinmcewan]

Balázs Ferenc Tényleg? 😃

[@TheMavrova]

Hello. I want to make this recipe but I don't need so much dough. I can divide the recipe ingredients in half or it is nor recommended?

[@balazsferenc842]

@@katalinmcewan tényleg :D

[@raniakhelfi611]

@@TheMavrova yes of course thats what i did

[@haya4895]

Can some of you please share the recipe?

[@Deedee5858]

You know what, this is the best panettone ever, and even tho I am bad at math, inexperienced at baking AND reduced the recipe for making only one, and even tho I was sure it was not going to work so many times over the 36 hours I spent on it - it turned out AMAZING and worth every minute! I just ordered 3 proper pans to do these in because next time (in 2 weeks) I will do the full recipe for 3 and share over easter with friends and family. This is a show stopper and I can't thank you enough for offering it to us for free, you are truly a generous man. If people wonder what is the best panettone recipe, look no further, you have found the one with flavor and texture of your dreams right here.

[@joefalcone1]

Dear Bruno. Just wanted to "Thank You" for this excellent Panettone recipe. My family & I will think of you each & every time we make this holiday treat.

[@JellyXPanda]

Made this by hand according to the recipe on your website. Changed the quantity to make only one loaf. Lots of kneading and interesting textures later, I finally had a good dough haha. It was fantastic thank you for the recipe!

[@jenniferdiaz1983]

Yeaen Jun can you give give me the measure you used please I only want to make 1 loaf

[@bombomchatonsfelin2860]

sérieusement vous êtes incroyable. je prend beaucoup de plaisir à vous regarder

[@BrunoAlbouze]

+LaFrancoTunisienne 94 Merci :)

[@sananaski008]

Greeting from Japan! I never leave online comments, though just wanted to thank to you for the perfect recipe! I made three big panettone. They turned out REAL GOOD. Was feeling insecure because I did the kneading process by hand, it was a good work! I'm so proud of myself. Actually not only this recipe, I have tried milk Chocolate moose crunch bar, king's cake, bisque cake and croissant, focaccia, macaroons and puff pastry, they all were absolutely stunning! I truly admire your channels. Thanks you very much Bruno!!

[@dagliocchibui]

I'm Italian and I have learned to love panettone with time :) here most mids prefer pandoro, because it's sweeter and contains no fruit (or, canditi). panettone is usually appreciated by adults :) great job!!

[@dagliocchibui]

Kids, not mids '-'

[@MissElisabelle]

Pure io! Da piccola lo odiavo, ora mi piace tanto quanto il Pandoro!

[@Persnicketychichi]

This is by far the most epic baking of panettone ever

[@chicafrompc]

I'm going to have to try this at Christmas. I'm Italian and my granny would be sooo proud of me

[@thehomemaker2108]

Bruno to the rescue every time I need an amazing recipe ! U rock and words cannot express how easy u make baking seems !

[@daliayousif6376]

Hello, do you have the written recipe. I would be thankful, if you can post it here. Had been looking all over for it

[@GuilhermeGomes2]

this voice of hollywood movie for a panetone recipe is killing me.

[@kyratsa]

I made the recipe yesterday,so much better than store bought! Needless to say it's almost gone! Thank you so much for the recipe Bruno!

[@liveandletlive7152]

I don't know what's hotter,whether it's this man himself or his cooking 😂

[@mariavlahopoulos9998]

I made this recipe three days ego,today I'm making more because one recipe isn't enough!!!!!! Very tasty and you can use it as cake or toast,Thank you Brouno Italiano!!!!!!!!

[@redmood100]

Hi Bruno, im Italian and u are a magician! i saw at least 40% of your videos and you are very very very very professional! Your movements are so elegants and your eye on particulars are just perfect, nothing is an extra, just all is always perfect! u are insane!

[@1951kvk]

Love your videos and I adore Panettone. I cut it in wedges, butter both sides and grill it. YUM.

[@20dzoker]

Our mixer overheated after 2 minutes, but we managed to knead the dough by hand. The panettone came out fantastic!

[@lidiaN8]

Made this panettone yesterday and my family loved it! Super fluffy and full of flavor. I substituted marinated orange&lemon peels with zest - still tastes great. Easy to make. Highly recommended!

[@AussieAngeS]

Im Australian born but have Italian parents and grew up with panettone! I love it, it's so delicious and yours looks absolutely amazing Bruno. Awesome.

[@79Memie]

I used to eat this every christmas when i was a kid. Now that I moved to north america and thanks to you with this amazing recipe I get to make some myself ;)

[@brunobacote1]

Here in Brazil, panettone is very popular on holiday season because of the Italian immigrants that came at the beginning of the XX century to work in coffee farms. Great recipe, chef!

[@azazel1mz]

Bruno, you are the star :-) love your way of educating us and teaching us how to do things. Today I brought to perfection Paris-Brest desert (with your help) and after watching this recepie, panettone is going to be my next challenge (to make it perfect before Christmas season). Thanks for your great work. Sending you best wishes from Czech Republic.

[@3tst]

Now this is art! Cannot wait to make this recipe. Oh and the voice over is so dramatic and intriguing! haha love!

[@heyikindalikeyou]

Thank you for this recipe! I loved eating this during the holidays with butter as a child. I want my little ones to experience the love too!

[@khuloodal-rawi9256]

OMG Bruno, I felt that my soul was just melting with this recipe .Are you giving any tutorial ,practical courses ?

[@simbaku123]

It was like watching one man Iron Chef show! you should be on one of those shows

[@aphrodite193]

This recipe looks so good and it's gonna be a challenge for me.I will try it for Christmas!Bruno you are an awesome chef I really admire you!Bless you,and your family!

[@AlonTako]

That dough is so beautiful, I'm stopping by this video every so often just to have another look at it.

[@anynamebutmyrealone]

My test-batch turned out amazing, your recipes are magic.

[@1951kvk]

I adore this treat. I live where there are a number of Italian bakeries so I wouldn't tackle this myself. Its wonderful sliced, buttered and grilled.

[@MaTeiso4]

I did this it turned out beautifully.. such a delicious craftmanship Bruno!

[@JZ-gr1tz]

This Cheff can make everything

[@ladybird754]

I cant imagine myself going through all the steps. Though the final result must be very rewarding!

[@mrlieenn]

That dough is perfection.

[@AyimanAlshaqrouni]

you're the best chef Bruno ❤🎉

[@eman-zu3xy]

Love your recipes and your way to make it easy ❤

[@LuisGMartinez106]

i am loving that voice! good job

[@mariavlahopoulos9998]

Guillermo if

[@danyargento8526]

I'm Italian CONGRATULATIONS VERY VERY GOOD!!!

[@patriciarosemastromonico3870]

Manga!!! I am an Italian & it's delicious!! But I won't make it myself!! Capische!! 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹😋😋😋😋😋😋😋🥳🥳🥳🥳🥳🥳

[@Katya-zj7ni]

I made this last year following your recipe and it was amazing ! As good if not better than the ones I used to buy from an Italian deli. I’m marinating fruits just now prior to my Christmas baking starting next week x

[@haya4895]

Can you please share the recipe?

[@jovanamilovanovic1373]

Thank you for recipe. It's better than any store-bought. I'll make it again for sure.

[@kriks86]

Ćao. Koje si brašno koristila? Možda manitoba ili neko drugo? Da li može obično glatko za dizana testa?

[@giovannigiudzi6888]

Amazing work! Flawless execution.

[@chubawmaba]

Thanks Bruno. It’s the first time I made panettone and it came out perfect. Happy New Year to you and your family. 🙂

[@skyyeo2858]

Bruno you are 1 awesome baker ! You never ceased to amaze me with your A M A Z I N G recipes and I am simply addicted to all the interesting stuffs that you baked for your followers. 2 Thumbs Up !

[@denisebranquinho2377]

That was the best panettone video i've ever watched.

[@AEF808]

thank you for this recipe .. I live in Hawaii and need these every Christmas!! Merci !!!

[@rhymeandreasoning]

I truly love this guy.

[@goodboid]

Holy smokes. This one your best ones yet!

[@fabrizioborghi1352]

Nice recipe only you would have to say that beyond the oven temperature to be sure of the cooking of the panettone it would be a good thing to insert a probe thermometer after 10 minutes of cooking and insert the panettone core probe set at the temperature between 92-94 degrees and reached this the panettone is cooked then follow recipe

[@elinax5330]

Good job Bruno! Did you put baking powder or yeast?

[@inasmal3996]

Excellent presentation. Italian friends spoils us with panetonne every year. Made my own lemon, orange cristalize peal and I am going to try this recipe. No fancy mixer though. Will use elbow gries. Thanks

[@tannabandy8189]

all your recipe..ia amazing 😘😍😍

[@oksanakreitlein7495]

Bruno!!!!! I love💖🍰💖 your recipes!!! You are the 👍😍👍 best!!!!!

[@hoanglong1704]

Thank you so much! I love this video ❤❤❤

[@kabirablhachem1342]

العشق الممنوع😍😍

[@cupcakelove3258]

It looks so easy when he's making it !

[@SixDovahkiin]

Hi Bruno, I have a question for you. What is the % protein of the wheat you used for this recipe? For I'm Italian and here we use the W index to calibrate the flour to use. Greetings from Italy ;)

[@mozhgannemati6844]

Merry Christmas🌹🌹🌹🌹

[@createinspain]

I divided this to make just one large Panettone. Had to give it a bit longer to rise on the main dough but since you can just leave it and do other things, it wasn't an issue. I even made my own candied peel from a pink grapefruit to go in it. The result is a lovely Panettone that I will want to make over and over again. This isn't just any Panettone, it's Bruno's Panettone....(All the Brits will get that reference !) The one thing I wasn't able to do was hang it inverted. I was using a Panettone tin, lined with a washable lining paper, not the strong Panettone cases. I tried, but it really felt as though it would break, so I removed the skewers and allowed it to cool normally. It didn't collapse, but I had to give it 40 minutes at 180 + another 5 with the oven off. The outside was ok but the top was darker than I'd like. Maybe I'll try it on fan oven next time to see if that makes a difference.

[@xuxaivannaecheverria7856]

Why did you insert wood dowels at the end?

[@shuggaqube]

+Ivanna Echeverria Panettone can sometimes deflate if you leave it to cool right side up. In order to prevent that from happening it should be cooled upside down but just putting it to stand on it's top will flatten it.

[@xuxaivannaecheverria7856]

+Shuggaqube thank you 😊 I didn't know that nor did I expect it to flatten since it looks like a sturdy cake

[@shuggaqube]

Ivanna Echeverria You're welcome my dear. Yes it looks sturdy but when it's still warm, gravity is not it's best friend ;)

[@beauty4395]

how did he marinade dried fruits, with water?

[@SixDovahkiin]

Dark Rhum.

[@itsyourfavoriteivorian_gir8771]

Merci pour cette recette💞

[@afuzaro]

Thanks Bruno! Your video ignited my wish to make my first panettone. It took me 2 full days but I succeeded with traditional natural yeast (levain)! So nice, so delicious! Many thanks.

[@chabaudmarie-helene9628]

Excellente recette, merci Bruno ^^

[@jstanbury61]

made this today and it is delicious!😃

[@salmahmdan6335]

👏👏👏👏👏👏 i LOVE the dried fruits 😍

[@INFINITYDOGGROOMINGS]

Really u r recipes r too good iam u r fan

[@bichokrms603]

vous êtes un artiste bravo

[@manitellotame4476]

Hola amigo chef Gracias por todas tus recetas de saludo de Ecuador podrías darnos una receta para waffles

[@zermomia]

Fermentation around the world brings only good things......well done .

[@Liam-po3ox]

На нашу пасху похожа, хотя собственно это она и есть) Great recipe

[@Nata_Mi_]

Внешне похож только на пасху, на вкус не сравнить с нашей пасхой. Намного вкуснее)

[@commentingaccount1383]

It would be nice to get a traditional wild yeast version of this recipe for the holidays :)

[@Katya-zj7ni]

Depending on where you live, an artisan baker might give you some to start you off?

[@jvallas]

There are many on KZbin. A search for “panettone lievito madre” might be your best bet. The one I’m trying next is from the KZbin channel le ricette di zia Franca. She speaks in Italian, but there are subtitles, and she’s really thorough. Very traditional way of making it, though she does use yeast. I’m going to use her method but substitute in my stiff starter I’ve been babying for the past month. This version uses the starter and is based on a master panettone baker’s (giorilli) method: natashasbaking.com/panettone-recipe/ .

[@vicioussuspicious894]

I am not Italian, nor do I have Italian parents. But I do think that this looks good...never understood why people need to mention their etnicity and think they have the right to compliment the authenticity of food. Being Italian has nothing to do with being a good baker. I

[@gia257]

because if the compliment comes from someone with the correct ethnicity it means the recipe gets a prouct closer if not equal to the intended result, eg if a mexican compliments your taco it must be an authentic recipe, as opposed to a japanese, that may or may not have ever eaten a mexican taco and may only be complimenting the taste or looks, without regard about the food being a taco or not

[@DarkChoc0]

How long should we bake the small individual panettones?

[@greyline1012]

Ahh! He makes it look so easy.

[@rashyperera6594]

Going to make this for this Christmas.. Thanks Bruno :)

[@lanad.4647]

Bravo Bruno! C'est vraiment superbe le pain.

[@ellifunk]

we have this in russia for easter, but only with raisins and then we glaze it with sweet glaze made from sugar, and egg whites

[@michaelqua8757]

Ciao Bruno. I really enjoyed your recipe for panettone. Making some for mum and kids for Christmas. Grazie

[@talinaposhian8637]

Thank you Bruno for this incredible delicious panattone i made its so delicious

[@skylilly1]

Looks delicious Bruno, thank you!! Love your editing.

[@Ninaiordache]

Thank you, Bruno! Divine!

[@mirnamimisofya2123]

It looks fantastic to eat

[@mikis365]

looks greate is it possible to do at home without a big mixer?

[@mharmhibae2678]

It’s tooo nice❤️😩

[@socorrosola6518]

Love this recipe , thanks for sharing Bruno....i will try to make it,....It's a little long process but it's worth it.

[@marialisaperiser2487]

Mmmm yummy that looks delicious 😋😉👍🏻

[@rmarriy123]

Thanks 🌷❤👍

[@fredgomez9234]

I just got a PANETTONE at work ,and his VOICE made it sooo much more EPIC🤣🤣🤣

[@DianaDavidian]

Wooow I’m gonna try this.

[@periwinklepony5625]

Thank you for sharing Chef Bruno. I am always inspired by your videos. :)

[@hwaters08]

i live for your bread recipes!

[@marcellemoyal178]

hi bruno you are really a master chef i m crazy about your receipies and i m tryng all of them thank yu for all your beautiful dishes i learn so much from you hope you keep on bringing happiness to many homes thanks again and happy new year

[@amandas.5362]

Now show us the casada cake soon! Wow, you inspire me to make things I wouldn't dream that I could, thanks :)