If you'd like to give this recipe a try check out the ingredients in the description with a link to the full method and written write-up. I really want to make a chocolate one now, this was super fun though and the hardest part was waiting for it to be ready! Good luck if you try it :)
hey barry! forgot to mention this person when you were asking about other youtubers to collab with, but Atomic Shrimp is from the UK and he has lots of good cooking content as well as scambaiting content, really love his stuff! I think it would be an awesome collab!
Hey Barry! A note about flours: if you need a higher gluten content flour, but only have all purpose, if you keep a bag of vital wheat gluten in your cupboard you can add it to any flour to increase its gluten content. The gluten content is by weight, so for instance bread flour(or strong flour) is usually about 13% I believe, so 13% of that weight is gluten. If you had all purpose, which is between 8 and 11%, you could adjust it by adding vital wheat gluten. Better brands of flour(at least in the U.S.) tend to list the gluten percentage on the bag. It's also useful if you're making rye, wheat, or other types of whole grain breads which might be super sticky and hard to get good gluten formation in. You can kind of cheat it by adding in a bit of vital wheat gluten and it'll make your life easier, and your bread rise a littler higher. I found this out during the beginning of covid, when I couldn't get any bread flour. So I made it myself. Cheers, and thanks so much for all the videos, they're a blast!
Hi Barry, Well done with yourPanetonne…. One tip …avoid filling the mould too full ..it will prevent it coming over the sides. Second tip is to cool the baked panetonne upside down to avoid it sinking whilst cooling !!…sounds silly but true !!! And last tip leave the paper case on when cutting ( cut through the paper case when prepping the slices !!) It will prevent your panetonne from drying out. Anyway your Panetonne were brilliant ..Stonking 😜😜😘
Agreed. You always believe you haven't added enough...then it doubles or triples in size. I cannot recall how many times I've over ran my pans with dough
Norwegians make a similar holiday sweet bread called Julekake. We like to slice it into bread like slices and toast it, then spread soft butter on top. Best toast ever!
My mother and my father's sisters didn't soak the fruit in alcohol or orange juice they soaked it in cold black tea and it made the fruit very very plump.
I am going to make this with my son. I have never made bread with the kids before and my husband loves this stuff. It isn't as hard as I thought it would be.
For my yeast starter, I usually heat the milk on the stove until bubbles just start showing around the edge. Then I remove the heat, let the temperature drop to 100F°-110F° (37C°-43C) so my yeast doesn't become killed off, add the yeast, and finally sugar or agave. The yeast will activate after about 10 minutes. Works everytime! For rising I use a pan of water and my stove preheated to as low it can go. It makes for a great environment
I was given a lemon panettone for a Christmas present and I can say without any hesitation it was the best thing I have ever eaten. I always purchase the fruit filled from the market and enjoy it a lot but if you can find a lemon one go for it, you won't regret it. Christmas stollen with marzipan is a family favorite. I would love 2 c u try that. Thanks.
I absolutely love your videos. Amazing job. I enjoy watching your interactions with your fur babies and family. Your videos make my day. Thank you so much
as someone who has only ever seen the mass market, prepackaged version of these in stores and only tasted one sad, flavorless and dried out version of one...I think you did a pretty darn good job!
I actually had panettone for the first time yesterday on Thanksgiving! Even just store-bought stuff was amazing, now I really need to try making it hot and fresh.
Ooh! Panettone is one of my favourite foodie things about Christmas but this looks to be an easy enough recipe to make it at any time of year. You could even do a slightly cocktail-themed one for Summer (like pineapple and coconut. Not sure how the pineapple would work though unless you rehydrated some of the dried stuff - tinned or fresh might be a bit too wet and I'm not sure if the bromelain would have an effect on the rising action of the yeast). I might have to investigate this a bit further, because if other fruits were included as food say, on a barbecue (like bananas and Mars bar slices), you could put slices of this in tin foil and warm it up after the savoury foods have been cooked.
I think you did an amazing job!!! Looks so much better than the ones that are in the store👍 I love them and I’m going to make this for the holidays. All your recipes are a hit at our house!!
LOVE IT!! Going to start once I get the candied fruit and the panettone paper molds. EXCITED! Most of the recipes I had looked at are 3-day prep just for the dough; but it was by a hard-core, traditional Italian :D THANKS BARRY!!
Looks amazing!! We live basically in the Italian market on every corner area in Mi.. my cousins are Italian.. and this is something I’ve never really enjoyed cuz it’s really dry the way they make it.. I’ve always wanted to just make it into bread pudding .. (my family being Canadian) lol… but when you made this all I kept thinking of was apricot and chocolate! … maybe strange but it just sounds fascinating.. and can I say!! Your panettone looked so light and airy.. yum!
This is a very common desert around Christmas time in Brazil! There is another version called "Chocotone" which is made with only chocolate. It's delicious! You should really try it. I like the ones where they mix chocolate chip and chocolate ganache
There are many flavour compounds that are only alcohol soluble, which is the same reason extracts are basically all alcohol based. The fruit soak won't get the same aromas without the alcohol.
Yum thank you for sharing. I’m with you on the chocolate one as my children don’t like dried fruit. Just not sure how much to use? Any suggestions Thank you
I can't be the only one who watches these videos knowing full well I won't make the actual item 😂😂😂😂 not a big fan of dried fruit, and dough products don't rise for me, but I love watching you make stuff, even though I know I won't make it. Might attempt it for my parents for Christmas though, and a chocolate chip version for us........
When using yeast, your liquid should be blood warm - no hotter or else you will kill the yeast. Dip your finger in and you’ll feel if it’s right. Barry, I can totally recommend ‘Baking With Jack’ on all things bread. Think you’ll like his style 😎
Yes it is very true. Too hot of liquid will kill the yeast. If too cold then the yeast will stay dormant and not work but too hot it will die. So read the packet of yeast u r using and it should tell u the correct temp. for the yeast u r using.
Barry and the Panni-Tunes. Juat a couple of amicable suggestions from an amateur cook who-s been baking desserts for over half a century now. Knowing how these light airy doughs rise up like cartoon villains, I would have just split the dough in half and put each half in 2 pannetone molds. egg washing the dough I would have mixed the egg with the leftover soaking liquid (booze or juice) mixed with some powdered milk or buttermilk (which I always have on hand in case I want to increase the protein content of any dairy I use in recipes). I don't like to waste food. also in glaze you can put some booze that you didn't put in the fruit because it will definately burn off. Love the videos and the pugs. Jim Mexico
Hi Barry! I love you so much,I was subscribed to you and used to watch your videos but lately with my job I didn't had enough time So now I have some days off and I go to your channel but I was not subscribed RUclips decided to put me out for a reason. Here subscribed again Keep going! Much love to you and your family🥰
Hey Barry. Greetings from Australia. Just watched this episode. Personally I don’t like panettone, but it reminds me of a joke I once heard. ……. WHATS THE BEST THING TO DO WITH A PANETTONE ? …….GIVE IT TO SOMEONE ELSE. 🤣.. I love watching you & your family. I’ve nearly coughed up a lung on more than one occasion, very funny.
If you're looking for more Italian christmas recipes try pasteria you can get ingredients from local delicatessen. If you'd like a recipe I'm happy to share ours 😊
Barry make a chocolate and Orange 'TONY' I Love to see how'd it come out. Maybe one with those chocolate orange segments or Real Chocolate cover Orange
![Yeat & Quavo - 5BRAZY [Official Music Video]](http://i.ytimg.com/vi/4XxnTAwyxus/mqdefault.jpg)
If you'd like to give this recipe a try check out the ingredients in the description with a link to the full method and written write-up. I really want to make a chocolate one now, this was super fun though and the hardest part was waiting for it to be ready! Good luck if you try it :)
Cool
I'd try strawberries and bananas
Barry, will you be making a Stollen for Christmas?
hey barry! forgot to mention this person when you were asking about other youtubers to collab with, but Atomic Shrimp is from the UK and he has lots of good cooking content as well as scambaiting content, really love his stuff! I think it would be an awesome collab!
Barry what would you recommend to use if making a gluten free panettone?
Would you consider trying to do a Stollen cake? I LOVE stollen (and I actually don't like Christmas cake 🙈 so I prefer stollen over Christmas)
Yeah for sure
@@mrbarrylewis amazing
Do it do it do it
@barrylewis just don’t do stollen with marzipan
i'd like to see that too i cant stand christmas cake or christmas pudding and to be honest cant stand christmas in general
Hey Barry! A note about flours: if you need a higher gluten content flour, but only have all purpose, if you keep a bag of vital wheat gluten in your cupboard you can add it to any flour to increase its gluten content. The gluten content is by weight, so for instance bread flour(or strong flour) is usually about 13% I believe, so 13% of that weight is gluten. If you had all purpose, which is between 8 and 11%, you could adjust it by adding vital wheat gluten. Better brands of flour(at least in the U.S.) tend to list the gluten percentage on the bag. It's also useful if you're making rye, wheat, or other types of whole grain breads which might be super sticky and hard to get good gluten formation in. You can kind of cheat it by adding in a bit of vital wheat gluten and it'll make your life easier, and your bread rise a littler higher. I found this out during the beginning of covid, when I couldn't get any bread flour. So I made it myself. Cheers, and thanks so much for all the videos, they're a blast!
Hi Barry,
Well done with yourPanetonne…. One tip …avoid filling the mould too full ..it will prevent it coming over the sides.
Second tip is to cool the baked panetonne upside down to avoid it sinking whilst cooling !!…sounds silly but true !!!
And last tip leave the paper case on when cutting ( cut through the paper case when prepping the slices !!)
It will prevent your panetonne from drying out.
Anyway your Panetonne were brilliant ..Stonking 😜😜😘
Agreed. You always believe you haven't added enough...then it doubles or triples in size. I cannot recall how many times I've over ran my pans with dough
LOVE panettone and stollen. My mum bakes them for Christmas every year, despite the 40°C summer weather xD
I made mini ones of these today and even my mam who doesn't like panettone said they were delicious.
Norwegians make a similar holiday sweet bread called Julekake. We like to slice it into bread like slices and toast it, then spread soft butter on top. Best toast ever!
I've never clicked on a notification so fast, panettone is possibly my favourite thing about Christmas
That's awesome, well, if you've not made one before... hopefully this is some inspiration :) It didn't last long!
@@mrbarrylewis Definitely inspired me to try making it! Just need to go and get a tin and all the dried fruits. Hopefully it will turn out well
"No. Keep it for us."
Wise words indeed.
That is what happened and it did not last long at all lol
Stuck in a hospital that isn’t my normal one and bored out of my mind and this is curing it wonderfully! Always a great times video!
all the best for your time in the hospital, whatever the reason, I wish a speedy recovery!
Get better soon
I prefer a panettone that has just chocolate chips, no fruit. So good toasted, with butter. Also makes awesome French toast!
My mother and my father's sisters
didn't soak the fruit in alcohol or orange juice
they soaked it in cold black tea
and it made the fruit very very plump.
The Italians have this dipped in icing sugar and fried in butter 🤤🤤🤤 Grrrrt lush ❤️
I am going to make this with my son. I have never made bread with the kids before and my husband loves this stuff. It isn't as hard as I thought it would be.
Tony and Barry, the dream team
For my yeast starter, I usually heat the milk on the stove until bubbles just start showing around the edge. Then I remove the heat, let the temperature drop to 100F°-110F° (37C°-43C) so my yeast doesn't become killed off, add the yeast, and finally sugar or agave. The yeast will activate after about 10 minutes. Works everytime!
For rising I use a pan of water and my stove preheated to as low it can go. It makes for a great environment
I was given a lemon panettone for a Christmas present and I can say without any hesitation it was the best thing I have ever eaten. I always purchase the fruit filled from the market and enjoy it a lot but if you can find a lemon one go for it, you won't regret it. Christmas stollen with marzipan is a family favorite. I would love 2 c u try that. Thanks.
I absolutely love your videos. Amazing job. I enjoy watching your interactions with your fur babies and family. Your videos make my day. Thank you so much
as someone who has only ever seen the mass market, prepackaged version of these in stores and only tasted one sad, flavorless and dried out version of one...I think you did a pretty darn good job!
I actually had panettone for the first time yesterday on Thanksgiving! Even just store-bought stuff was amazing, now I really need to try making it hot and fresh.
I’d bet that the panettone would make a STONKING French toast!
Now, take a slice and make French toast out of that. I'm not joking.
that hand painting is the cutest thing ever and those words just choked me up. You have an amazing family. ps love the Panettone
Oh I do love a good Panettone. Usually I get the Lidl ones, and those ones are so light. Really nice with a bit of butter on them.
In Brazil we have chocotone wich is only chocolate (normally preferred for those who doesn’t like cristalized fruits)
Ooh! Panettone is one of my favourite foodie things about Christmas but this looks to be an easy enough recipe to make it at any time of year. You could even do a slightly cocktail-themed one for Summer (like pineapple and coconut. Not sure how the pineapple would work though unless you rehydrated some of the dried stuff - tinned or fresh might be a bit too wet and I'm not sure if the bromelain would have an effect on the rising action of the yeast). I might have to investigate this a bit further, because if other fruits were included as food say, on a barbecue (like bananas and Mars bar slices), you could put slices of this in tin foil and warm it up after the savoury foods have been cooked.
I would soak the dried fruit in Grand Marnier that would be so awesome!
I think you did an amazing job!!! Looks so much better than the ones that are in the store👍 I love them and I’m going to make this for the holidays. All your recipes are a hit at our house!!
What a great family lol ❤️❤️ your videos are always good mate
Plaid looks good on you! Always entertaining. Amazing family and adorable dogs.
There is such a thing as a chocolate Tony :)
Also you can make an epic Bread n Butter pudding with leftover TONY ;)
Buy one every year (I don't bake). Used to get one with candied chestnuts. Wonderful. You did a lovely job.
I have always been meaning to make my own! I just love panettone
I've not eaten enough of them in my life, but I know what i'm planning for Christmas now lol
You did a great job @Barrylewis I think the sizes were perfect. I LOVE it when you bake. Would cinnamon be a good addition to those flavors?
Would love a chocolate Yule log one if your up for it, great joke as well 🤣 Going to make this on Chloe’s reaction 😄
good punnage, good idea!
In Argentina we call it “Pan Dulce” (sweet bread in English) and eat it every Christmas
LOVE IT!! Going to start once I get the candied fruit and the panettone paper molds. EXCITED! Most of the recipes I had looked at are 3-day prep just for the dough; but it was by a hard-core, traditional Italian :D
THANKS BARRY!!
Looks amazing!! We live basically in the Italian market on every corner area in Mi.. my cousins are Italian.. and this is something I’ve never really enjoyed cuz it’s really dry the way they make it.. I’ve always wanted to just make it into bread pudding .. (my family being Canadian) lol… but when you made this all I kept thinking of was apricot and chocolate! … maybe strange but it just sounds fascinating.. and can I say!! Your panettone looked so light and airy.. yum!
Looks yummy. So much better than a traditional fruit cake. Nice hot cup of chai or coffee and a slice of panettone for any breakfast, bunch or snack.
Could you try "polvorones"? It's a traditional spanish Christmas treat 😍
Used to eat them in the Philippines. Reminds me of sandy shortbread 😆
This is a very common desert around Christmas time in Brazil! There is another version called "Chocotone" which is made with only chocolate. It's delicious! You should really try it. I like the ones where they mix chocolate chip and chocolate ganache
I've seen some with hazelnut paste and chocolate - so indulgent!
Last Christmas I had 2, I made bread and butter pudding with the 2nd one
This looks delicious. Thanks for sharing
Really love to see you do some gluten free recipes. Maybe a taste or price comparison!
COR!!!! That looks DIVINE!!!!
Panettone is my favourite! Will have to give one a go this year
Love the vid! Who doesn't like Panettone? Great pronunciation (to my ears)!
I would love to see you make an English Christmas cake. With the marzipan and the decorated powdered sugar frosting.
There are many flavour compounds that are only alcohol soluble, which is the same reason extracts are basically all alcohol based. The fruit soak won't get the same aromas without the alcohol.
It’s so fun that in my country we have our own version of panettone, we call it Paneton, and from what I’ve heard, they’re quite different.
we used to make these and make a bit of icing to drizzle over the top out of milk and icing sugar. like glazed doughnuts or cinnamon rolls
Thank you for the video, Barry!
Yum thank you for sharing. I’m with you on the chocolate one as my children don’t like dried fruit. Just not sure how much to use? Any suggestions
Thank you
Very nicely done Barry ‼️🥂🍾my Italian mother-in-law would be so proud of you 💕🙏👩🍳
Bravo, Barry. Molto bene .
Hope you slept well?? No Barry / the magic of editing means you sleep but I get the content instantly 😎
Damn you internet lol
I can't be the only one who watches these videos knowing full well I won't make the actual item 😂😂😂😂 not a big fan of dried fruit, and dough products don't rise for me, but I love watching you make stuff, even though I know I won't make it. Might attempt it for my parents for Christmas though, and a chocolate chip version for us........
Loved this. Also, good product placement for Magna-Clean 😀
Yes, I was thinking of chocolate Orange combo… yes please 😊
Looks like a well done proper Panettone to me.... and i see you little critics approve. !!
When using yeast, your liquid should be blood warm - no hotter or else you will kill the yeast. Dip your finger in and you’ll feel if it’s right.
Barry, I can totally recommend ‘Baking With Jack’ on all things bread. Think you’ll like his style 😎
It looks really good Barry maybe try it with lemon zest next time you bake one
Haha that's what I call it, Anne & Tony, after my auntie and uncle 😂
I prefer just the fruit Panettone and coupled with a cup of tea, it is gorgeous!
That looks super yummy! Can it be made with cocoa powder & chocolate chips? Love almost anything made with chocolate!
Barry what would you recommend to use if making a gluten free panettone?
Looks good. How about panetone cupcakes?
OK Barry, challenge accepted. Moulds ordered. Nice video, they look amazing.
Yes it is very true. Too hot of liquid will kill the yeast. If too cold then the yeast will stay dormant and not work but too hot it will die. So read the packet of yeast u r using and it should tell u the correct temp. for the yeast u r using.
Barry and the Panni-Tunes. Juat a couple of amicable suggestions from an amateur cook who-s been baking desserts for over half a century now. Knowing how these light airy doughs rise up like cartoon villains, I would have just split the dough in half and put each half in 2 pannetone molds. egg washing the dough I would have mixed the egg with the leftover soaking liquid (booze or juice) mixed with some powdered milk or buttermilk (which I always have on hand in case I want to increase the protein content of any dairy I use in recipes). I don't like to waste food. also in glaze you can put some booze that you didn't put in the fruit because it will definately burn off. Love the videos and the pugs. Jim Mexico
Hi Barry!
I love you so much,I was subscribed to you and used to watch your videos but lately with my job I didn't had enough time
So now I have some days off and I go to your channel but I was not subscribed
RUclips decided to put me out for a reason.
Here subscribed again
Keep going!
Much love to you and your family🥰
Definitely going to try making this at the weekend.
Okay, now if you do get a 3rd pug, it has to be called Dough, especially if it's a white one like Amy... :P
I could have fun using those large cupcake liners.
You should check the Brazilians panettone, we go crazy over here, especially with chocolate
please do a bread series...id love to see all the different kinds
Oh my god. I need to try this.
The part from 0:10 to 0:25 made me think of a certain Monty Python film.... "GET ON WITH IT!"
I'm not Italian but do live in a area with a bunch of mixed ethnicities and have eaten Panettone at Christmas for several years now
Now this looks yummy
Hey Barry. Greetings from Australia. Just watched this episode. Personally I don’t like panettone, but it reminds me of a joke I once heard. ……. WHATS THE BEST THING TO DO WITH A PANETTONE ? …….GIVE IT TO SOMEONE ELSE. 🤣.. I love watching you & your family. I’ve nearly coughed up a lung on more than one occasion, very funny.
Looks delicious
Good signing for the word Thank You.
Looks amazing.
Paul Hollywood would give you a handshake for that one.
Coop had gravy flavoured crisps (puffs) today, can you please do a taste sesh looking at the most unusual flavours produced at xmas.
Question....do round reseptacle HAVE corners?
I've seen Jamie Oliver use this, so it must be a delicacy in the UK, never heard of it in 🇨🇦
Great video as always and that intro cracked me up 🤣
thanks
If you're looking for more Italian christmas recipes try pasteria you can get ingredients from local delicatessen. If you'd like a recipe I'm happy to share ours 😊
i love panettone! if you want a treat that will blow your mind, try making panettone into french toast. it's INCREDIBLE. (but good golly its rich)
Awesome video!
Are you growing a Jimmy DeVille moustache/sideburn combo, Barry? It's a hell of a look.
The Pannetone looks superb, by the way. Tidy.
You are supposed to hang it upside down for a few hrs (days) to get its signature texture.
Love it 👏🏼👏🏼👏🏼
Love it ! 😋
cheers
@5:43 Pun intended? "That smells so Barry and yeasty" xD (sorry couldn't help myself)
Good video, I wanna try make it as well!
god that looks so yummy
Barry is a military genius.
Awesome video
Barry make a chocolate and Orange 'TONY' I Love to see how'd it come out. Maybe one with those chocolate orange segments or Real Chocolate cover Orange