Although I made a comment about this bread as a reply down below, I have to give this a post all it's own. This bread is one of the most delicious recipes I've ever made! Ellen, you knocked this one out of the park! It's moist and tender. It's scrumptious! The lovely orange flavor is not too strong, but it permeates the entire loaf. I'm so happy that I have enough candied orange peel left to make another loaf. Even my husband, who finds something to criticize about everything I make, says this is delicious.
I made a second loaf, this time using my stoneware Bundt pan. The Panettone I made in my Dutch oven was a little undercooked in the center and I think it's from the thick walls of the pan. I had a wonderful result from the Bundt pan, which cooked the entire bread through evenly, although next time I'll bake it for 20 minutes instead of 25 minutes at 325F to keep it a little moister. No matter what, this is a wonderful, delicious bread. Next Christmas I'll be sure to have the paper molds.
My husband loves these kind of cakes. He has to buy one or two every Christmas season and when he saw this he told me I had to make this one for sure. It looks wonderful!
I have the good fortune of living near Ellen and she invited me to taste test. This festive bread is so delicious, it is addicting. It is now on my holiday baking schedule. Thanks for sharing the recipe for this wonderful bread!
Oh my, panettone. I love it & it's so hard to find one, let alone a good one. I just rec'd my Zoji 1lb mini bread maker a week ago & found your channel in my feed this morning. I've already watched a few - thank you for showing how you clean your pan. I found their instrux confusing. Also happy to see how you judge whether your dough has enough flour - very helpful for an inexperienced bread maker. I'm ordering 1 of the mini pans & some saf gold. I plan to halve your recipe for my little bread maker. Lastly, I do make candied orange peel, but like to use the pith as well as the zest so I use navel oranges. I blanch as he explained - maybe a bit more - need to taste, but it get soft, chewy and delicious.
It’s a long video but it’s worth to watch. She goes through every step. Her voice is so calm at the point that it’s good to hear. The recipe is great! I love it! Thanks for the recipe ❤
I made your panettone recipe last evening using Zojirushi (same model as yours). Made orange peel via Jacque Pepin. Combined craisins, golden raisins, candied orange peel, Xmas candied fruits. No need to add additional flour! Bought pearl sugar but it was Belgain (which is different than Swedish sugar!). Bought panettone paper mold. Skewer came out clean after 50 mins (2 temps, as you instructed). Other online recipes were quite different and methods suggest putting two long skewers into the bread and hanging it upside down. Couldn't do that; bread was too heavy, so it cooled on rack. This AM the bread was gummy in the middle and had large holes in middle. Warmed the sliced 'outer thirds' and the taste is delicious! Could never serve to company and husband was turned off by the gummy area. Can't eat much of this because it's so very rich, but I'm disappointed at the general result and cannot make it again.... Best part of using 4 eggs is having leftover whites and made meringue shells.
@@nikkijohnson2832 I’ve never had it turn out gummy. That’s weird. Maybe you did need more flour. It came to 200 degrees? I’ve made it over and over again and never had that happen. I’m not sure I did it in that video back then, but now I take dough out and pound it and push it so I get any air bubbles out. If it was gummy, it couldn’t have been cooked through to 200 degrees. Did you put the probe down the middle?
@@BreadMachineVideosWithEllenH How nice that you replied to my experience! Yes, it was a little over 200, skewer in middle. I did not punch it down before putting into the paper mold. :( However, I trimmed the gummy part out and siced the 'normal' texture areas so that we can toast it. At least the deliciousness was salvaged for husband and me. Very rich and filling but yummy.
No, I used Fruit Cake Mix. It’s sold every year at Walmart. I use it in Panettone every year. I’m not able to upload the picture of it for some reason!
OK...not Christmas...but I'm gonna make this anyway, using Jacque Pepin candied orange peel, etc. My question is, why did you not put a large skewier through the baked panettone and hang it upside down? Also, someone commented that too much flour was used. Did you change the recipe on your website or this RUclips video?
@@nikkijohnson2832 I have no idea what you mean about the skewer. I never change the videos but sometimes I tweak the recipe. Always go by the written recipe. I don’t remember anything about too much flour.
How beautiful! I think I'm going to give this a try. I'm not going to bother with the mold, as I have a 2 quart Dutch oven that I've used to bake sourdough bread and the shape is the same. Of course, this will rise higher, so I won't use the lid.
My 2 quart Dutch oven is a cylinder, at 4" tall and 7" in diameter with a flat bottom, not quite as tall and skinny as the Panettone molds. I baked the Panettone tonight and I'm very pleased with the results in the Dutch oven. This bread is wonderful--soft, moist, and delicious! I have never seen currants before and was surprised at how small they are. I'm so glad I made an effort to get them as the flavor is far better than the dark raisins I was going to use instead. I think that currants taste like a combination of dark raisins, dried cherries, and molasses. I also agree with you that the candied orange peel flavor permeates the bread and is essential to the overall taste. I told you that the dough in this bread is almost identical to that of the Ukrainian Paska that I make for Easter, but I was wrong. Paska has milk rather than water, uses 3 eggs, and a lot less butter. Paska isn't nearly as moist as Panettone.
Hi Ellen: have you ever tried to make this in the machine without using the mold? I have made it three times already and everyone who has tried it is crazy about it. But the molds are a little pricey. After I ordered the wrong ones and used them, I realized that they are great for when storing the Panettone in the freezer. It’s also a great little gift instead of a large one. Also another question I have is if you have ever tried to put the fruits in the mix at the beginning instead. I have trouble with it not incorporating fully and having to try to mix it in when the dough cycle is done. I don’t want to handle it too much but at the same time I want all the fruit in there. Any thoughts or ideas?
I made it in the machine once. Tastes just as good -just not as pretty. I have never put the fruit in from the beginning because I know it’ll get chopped up. If you toss the fruit in a bit of flour it should be no problem. If you go on Amazon there are non paper molds.
I made this last week. I made the mistake of buying the wrong molds TWICE. It’s very confusing on Amazon to get the correct size. So I finally say: Ok I’ll use the smaller paper molds if I can’t read the descriptions on Amazon accurately! 😅 So I made everything exactly as you did except I had forgotten to buy the Gold yeast. I even made the orange peels and the fruit combination turned out so good! BUT then when the dough was ready to be proofed I decided it was late and I would put it in the fridge to rise overnight in the four smaller molds. Well, it didn’t, so I put it in the oven on proof and they rose very little compared to other breads I’ve nade. And the saga continues… I have no excuse for forgetting to alter the baking times for the four small molds and also using a dark bottom mold to hold the four of them. Bottom half over cooked, but top half passable. 😫 I’m starting from scratch again tomorrow with the orange peels bc they were so delicious that I ate the ones I didn’t use for the panettone. With the rest of the oranges I made preserves which turned out soo good! So wish me luck! 🎉Happy New Year 🎉
@@BreadMachineVideosWithEllenH but I’m sure this next try is going to work, I’m still going to use the smaller paper molds but adjust the time and temperature a bit and not put it in the fridge. At least the orange marmalade I made with the oranges turned out delicious! I received the new yeast today and am putting the orange peels in water overnight as the ones I did this way were even better, they lose more of the bitterness. I’ve been reading some traditional recipes including one from an Italian lady and from Martha Stewart and now I think one has to be crazy to make Panettone the traditional way! Way too much work!
Hey there it’s persistent Aurora again. I made it again today. Got the right yeast now. Did not put them in the fridge overnight, used only 520 grams of flour, didn’t flour the dry fruits, used only three molds instead of four, did put them in a proof setting for 45 minutes. They rose but not as I expected but I made the cross on top which you didn’t, before putting them in the 350° oven for just 20 minutes and then @ 325 until the thermometer I inserted in one of them came up to 198°, not too long. I didn’t put any more fruit or the pearl sugar on top. I wish we could upload pictures here. They turned out beautiful! They are cooling now and I can’t wait for them to cool down to taste them. I’m happy with how beautiful they turned out and am sure they will be just be delish. Now I’m thinking when I run out of paper molds if It could be done all the way through in the machine, of course I would need to take it out of the machine to integrate all the fruit that didn’t get into the dough in the “add” time. And which setting could be used in this case. This is not a cheap thing to make when you calculate the danged paper molds snd all the dried fruit, plus the trouble and time to make the orange peels. Can you help here to see if it can be made all the way in the machine? I know you always use the dough setting, so could I have your expert opinion on this? Maybe it’s time for you to make another vídeo doing it it the machine snd forgetting the expensive paper molds. I still have to receive from Amazon the dried fruits I ordered & had to make my own mix. Orange peels, golden raisins, dried cherries, dried blueberries, currants and citron, so a lot of $ buying them individually, specially that the currants came from Whole (paycheck) Foods! 😅 Happy New Year and thanks for all your recipes!
godo job ! however i must say 2 things ….first we usually add the butter at the very end of the process just before adding the fruits ….second your dough is too stiff you should not have added more flour at the end ..normally the dough must be very sticky in order to get a more fluffy result .
Dough should be tacky but not sticky. My dough was perfect and the final product was perfect. It might not come through exactly as is in the video but I promise you it was perfect!
Hi Ruth. If you look in the description of the video, and scroll past the recipe, you’ll find a link for the mold to order from Amazon. Let me know if you need help with it.
Although I made a comment about this bread as a reply down below, I have to give this a post all it's own. This bread is one of the most delicious recipes I've ever made! Ellen, you knocked this one out of the park! It's moist and tender. It's scrumptious! The lovely orange flavor is not too strong, but it permeates the entire loaf. I'm so happy that I have enough candied orange peel left to make another loaf. Even my husband, who finds something to criticize about everything I make, says this is delicious.
I made a second loaf, this time using my stoneware Bundt pan. The Panettone I made in my Dutch oven was a little undercooked in the center and I think it's from the thick walls of the pan. I had a wonderful result from the Bundt pan, which cooked the entire bread through evenly, although next time I'll bake it for 20 minutes instead of 25 minutes at 325F to keep it a little moister. No matter what, this is a wonderful, delicious bread. Next Christmas I'll be sure to have the paper molds.
My husband loves these kind of cakes. He has to buy one or two every Christmas season and when he saw this he told me I had to make this one for sure. It looks wonderful!
It’s so good! I don’t dare make it too often. This is so much better than store bought!
🤩 just watch yourPanna tone bread bake beautiful Ellen just beautiful you are awesome so glad I found you!!❤
Thank you!
I have the good fortune of living near Ellen and she invited me to taste test. This festive bread is so delicious, it is addicting. It is now on my holiday baking schedule. Thanks for sharing the recipe for this wonderful bread!
I’m so glad you like it!
Oh my, panettone. I love it & it's so hard to find one, let alone a good one. I just rec'd my Zoji 1lb mini bread maker a week ago & found your channel in my feed this morning. I've already watched a few - thank you for showing how you clean your pan. I found their instrux confusing. Also happy to see how you judge whether your dough has enough flour - very helpful for an inexperienced bread maker. I'm ordering 1 of the mini pans & some saf gold. I plan to halve your recipe for my little bread maker. Lastly, I do make candied orange peel, but like to use the pith as well as the zest so I use navel oranges. I blanch as he explained - maybe a bit more - need to taste, but it get soft, chewy and delicious.
@@rosemontgomery5029 enjoy!
Holy cow, I just gotta make this!!! It looks truly wonderful and it looks so moist and especially tender. Time to order the bag to make in.
It’s divine!
It’s a long video but it’s worth to watch. She goes through every step. Her voice is so calm at the point that it’s good to hear. The recipe is great! I love it! Thanks for the recipe ❤
Thank you. Some videos just need to be longer to get the job done! I’m glad you thank my voice is calm!
I made your panettone recipe last evening using Zojirushi (same model as yours). Made orange peel via Jacque Pepin. Combined craisins, golden raisins, candied orange peel, Xmas candied fruits. No need to add additional flour! Bought pearl sugar but it was Belgain (which is different than Swedish sugar!). Bought panettone paper mold. Skewer came out clean after 50 mins (2 temps, as you instructed). Other online recipes were quite different and methods suggest putting two long skewers into the bread and hanging it upside down. Couldn't do that; bread was too heavy, so it cooled on rack.
This AM the bread was gummy in the middle and had large holes in middle. Warmed the sliced 'outer thirds' and the taste is delicious! Could never serve to company and husband was turned off by the gummy area. Can't eat much of this because it's so very rich, but I'm disappointed at the general result and cannot make it again....
Best part of using 4 eggs is having leftover whites and made meringue shells.
@@nikkijohnson2832 I’ve never had it turn out gummy. That’s weird. Maybe you did need more flour. It came to 200 degrees? I’ve made it over and over again and never had that happen. I’m not sure I did it in that video back then, but now I take dough out and pound it and push it so I get any air bubbles out.
If it was gummy, it couldn’t have been cooked through to 200 degrees. Did you put the probe down the middle?
@@BreadMachineVideosWithEllenH How nice that you replied to my experience! Yes, it was a little over 200, skewer in middle. I did not punch it down before putting into the paper mold. :( However, I trimmed the gummy part out and siced the 'normal' texture areas so that we can toast it. At least the deliciousness was salvaged for husband and me. Very rich and filling but yummy.
Awesome recipe . Incredible result achieved today!. Thank you!!!
That’s wonderful! I love it too!!
Thank You for this delicious recipe! Made it yesterday and we love it!
I’m so glad you like it. Did you make the orange peel?
No, I used Fruit Cake Mix. It’s sold every year at Walmart. I use it in Panettone every year. I’m not able to upload the picture of it for some reason!
@elainesipos1505 I would do that if not for my allergies. You should be able to buy the candied orange peel though.
Wow! That’s a real showstopper! Yum!
Thank you!
I made this today and it turned out SO good. Thank you!!!!
Fantastic. It’s sinfully good, right?!!!
Knowing how painful it is to bake Panettone by hand, your recipe is amazing!
Thank you. Painful? Why is it painful? Well anyway my recipe is easy! I’m glad you like it!
Looks pretty Ellen! Thanks for perfecting, then sharing what you've learn to make a beautiful Panattone. 🍞🇮🇹
Thank you!
Great vid…this is a good bread for bread 🍞 pudding too! 👍🏽
Ooh I agree! It would make incredible bread pudding!
OK...not Christmas...but I'm gonna make this anyway, using Jacque Pepin candied orange peel, etc. My question is, why did you not put a large skewier through the baked panettone and hang it upside down? Also, someone commented that too much flour was used. Did you change the recipe on your website or this RUclips video?
@@nikkijohnson2832 I have no idea what you mean about the skewer.
I never change the videos but sometimes I tweak the recipe. Always go by the written recipe. I don’t remember anything about too much flour.
Absolutely amazing , Ellen 👏👏
Thank you! Even I was stunned when I took it out of the oven! It’s a big presentation!
How beautiful! I think I'm going to give this a try. I'm not going to bother with the mold, as I have a 2 quart Dutch oven that I've used to bake sourdough bread and the shape is the same. Of course, this will rise higher, so I won't use the lid.
Interesting! Your Dutch oven is a tall and skinny cylinder? I’ve never seen one like that.
My 2 quart Dutch oven is a cylinder, at 4" tall and 7" in diameter with a flat bottom, not quite as tall and skinny as the Panettone molds. I baked the Panettone tonight and I'm very pleased with the results in the Dutch oven. This bread is wonderful--soft, moist, and delicious! I have never seen currants before and was surprised at how small they are. I'm so glad I made an effort to get them as the flavor is far better than the dark raisins I was going to use instead. I think that currants taste like a combination of dark raisins, dried cherries, and molasses. I also agree with you that the candied orange peel flavor permeates the bread and is essential to the overall taste.
I told you that the dough in this bread is almost identical to that of the Ukrainian Paska that I make for Easter, but I was wrong. Paska has milk rather than water, uses 3 eggs, and a lot less butter. Paska isn't nearly as moist as Panettone.
@@artbarn2624 I need a picture!
Thanks got all this info! Such a yummy dough!
Ohoh, we've eaten half of it! I'll send you a photo of the Dutch oven the the bread via messanger.
Bravissima!
Grazie❤️❤️❤️
Hi Ellen: have you ever tried to make this in the machine without using the mold? I have made it three times already and everyone who has tried it is crazy about it. But the molds are a little pricey. After I ordered the wrong ones and used them, I realized that they are great for when storing the Panettone in the freezer. It’s also a great little gift instead of a large one. Also another question I have is if you have ever tried to put the fruits in the mix at the beginning instead. I have trouble with it not incorporating fully and having to try to mix it in when the dough cycle is done. I don’t want to handle it too much but at the same time I want all the fruit in there. Any thoughts or ideas?
I made it in the machine once. Tastes just as good -just not as pretty. I have never put the fruit in from the beginning because I know it’ll get chopped up. If you toss the fruit in a bit of flour it should be no problem.
If you go on Amazon there are non paper molds.
@@BreadMachineVideosWithEllenH thanks, I’ll look for those molds.
Can you make regular Italian bread using your machine please?
Sure. I don’t have a recipe.
I made this last week. I made the mistake of buying the wrong molds TWICE. It’s very confusing on Amazon to get the correct size.
So I finally say: Ok I’ll use the smaller paper molds if I can’t read the descriptions on Amazon accurately! 😅
So I made everything exactly as you did except I had forgotten to buy the Gold yeast. I even made the orange peels and the fruit combination turned out so good! BUT then when the dough was ready to be proofed I decided it was late and I would put it in the fridge to rise overnight in the four smaller molds. Well, it didn’t, so I put it in the oven on proof and they rose very little compared to other breads I’ve nade.
And the saga continues… I have no excuse for forgetting to alter the baking times for the four small molds and also using a dark bottom mold to hold the four of them. Bottom half over cooked, but top half passable. 😫
I’m starting from scratch again tomorrow with the orange peels bc they were so delicious that I ate the ones I didn’t use for the panettone. With the rest of the oranges I made preserves which turned out soo good! So wish me luck!
🎉Happy New Year 🎉
Oh my goodness!!!
@@BreadMachineVideosWithEllenH but I’m sure this next try is going to work, I’m still going to use the smaller paper molds but adjust the time and temperature a bit and not put it in the fridge. At least the orange marmalade I made with the oranges turned out delicious! I received the new yeast today and am putting the orange peels in water overnight as the ones I did this way were even better, they lose more of the bitterness. I’ve been reading some traditional recipes including one from an Italian lady and from Martha Stewart and now I think one has to be crazy to make Panettone the traditional way! Way too much work!
Hey there it’s persistent Aurora again. I made it again today. Got the right yeast now. Did not put them in the fridge overnight, used only 520 grams of flour, didn’t flour the dry fruits, used only three molds instead of four, did put them in a proof setting for 45 minutes. They rose but not as I expected but I made the cross on top which you didn’t, before putting them in the 350° oven for just 20 minutes and then @ 325 until the thermometer I inserted in one of them came up to 198°, not too long. I didn’t put any more fruit or the pearl sugar on top. I wish we could upload pictures here. They turned out beautiful! They are cooling now and I can’t wait for them to cool down to taste them. I’m happy with how beautiful they turned out and am sure they will be just be delish. Now I’m thinking when I run out of paper molds if It could be done all the way through in the machine, of course I would need to take it out of the machine to integrate all the fruit that didn’t get into the dough in the “add” time. And which setting could be used in this case. This is not a cheap thing to make when you calculate the danged paper molds snd all the dried fruit, plus the trouble and time to make the orange peels. Can you help here to see if it can be made all the way in the machine? I know you always use the dough setting, so could I have your expert opinion on this? Maybe it’s time for you to make another vídeo doing it it the machine snd forgetting the expensive paper molds. I still have to receive from Amazon the dried fruits I ordered & had to make my own mix. Orange peels, golden raisins, dried cherries, dried blueberries, currants and citron, so a lot of $ buying them individually, specially that the currants came from Whole (paycheck) Foods! 😅
Happy New Year and thanks for all your recipes!
OMG! Second try was so good, I’m making it again today!
Looks delicious! 😋
Thank you so much!
godo job ! however i must say 2 things ….first we usually add the butter at the very end of the process just before adding the fruits ….second your dough is too stiff you should not have added more flour at the end ..normally the dough must be very sticky in order to get a more fluffy result .
Dough should be tacky but not sticky. My dough was perfect and the final product was perfect. It might not come through exactly as is in the video but I promise you it was perfect!
❤❤❤❤sweet🎉🎉🎉
It’s yummy!
Where do you get the paper Bags for the Panatoni, looked on Amazon and couldn't find?
Hi Ruth. If you look in the description of the video, and scroll past the recipe, you’ll find a link for the mold to order from Amazon. Let me know if you need help with it.
In the UK…Lakeland has them….
WOW
Tastes wow too!
Can this be baked successfully in a loaf pan?
I haven’t tried but I’m sure it would work.
It’s just more dramatic and traditional in the paper!
Honey-Can-Do Large Panettone... www.amazon.com/dp/B002JPJ0OQ?ref=ppx_pop_mob_ap_share
I tried it in the loaf pan, came out perfectly! I sliced and froze it.
Fantastic!
Ellen I did mine completely in the bread maker. Not mix then oven bake.
I know. I commented. Did it look similar to mine inside? Was it good?
Would love to see how it turned out!
Please let us know how it turned out in bread machine ty in advance
its to dry
I’m not sure what you mean. Yours was too dry? Mine turned out perfect.