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.
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. ❤❤
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.❤
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..
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. 😊
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.
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 ❤❤❤❤
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. ❤
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? ❤❤
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.
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.
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.
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?????
You make baking seem so easy and approachable. Your step-by-step instructions are so clear and easy to follow. 👌👌🤗🥰
Thanks for liking
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.
Appreciate you trying it, many thanks!
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!
This is such a clear recipe to follow! Excited to make panettone for my New Jersey Italian in-laws this year.
Nice video! I ❤ Panettone.
Am peruvian, I read we are the #1 Panettone eaters in the 🌎.
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. ❤❤
I'm so glad!
Me, too. Love my BreadMan Pro!!
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.❤
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.
Fabulous! Love your tips. I learn so much from you. Thank you! Can’t wait to make this!
Our family has always used sourdough starter, going to try this way for Easter this year.
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..
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. 😊
I tried on other method shorter version and was good...I would have to have the patience to try this.Thank you😊
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.
Yay!! FINALLY!!!! Thanks Billy
Fabulous recipe! Thank you Chef. I can't wait to try this!!
That panettone is beautiful, Chef Billy. Love the chocolate chips. 😉 Merry Christmas! 🎄☃️🦌🙏
Could you please share us spong cake receipe because you teach perfectly🙏
Hi, I love the simplicity of this recipe. Can this method be used for the colomba at Easter?
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 ❤❤❤❤
You are so welcome!
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. ❤
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?
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? ❤❤
so so perfect
If using yeast from a jar how much is a 1/2 pkg Measurement?
Panettone D'onofrio 🇵🇪
T.Y. I gotta try this recipe.
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💪👍
nice job Billy
Hi Chef Billy, thank you for the recipe. could you please give the measurements in grams too?
Billy, can i scale this to make 4 times the batch?
If adding nuts, do they require a soak like the dried fruit?
Bravissimo 👏
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.
1 packet is 7
7 grams then
Thank you very much.
Hey how many fresh yeast I must get to first and second dough?
Love your recipes. Would be great if you could give measurements in grams as well as cups.
They are on my site as mentioned in the beginning of the video.
This looks so delicious. Can I use sourdough starter for this recipe? If so, what would the measurements be. Thank you.
Yes, but without testing it I’m not 100% sure
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.
@@jvallaslegit or not… tastes scrumptious!
Instead of bread flour, can I use AP flour?
Loved the video... mouth watering! Can't ever see myself attempting this. Way to many long steps for this noob.
How many grams are 1 cup of flour and 1 packet of active yeast?
this approaches the precision and labor associated with KOUIGN AMANN but soooo gooood
Chef instead of Bega, can I use foolish?
Can we make it with fresh yeast?
Love ur videos❤
Hello, would it be possible to make this without eggs or what would be the best substitute for eggs? Thank you
Without testing it myself I’m not 100% sure
What size is yeast pack?
As Italian i really appreciated your recipe! But please switch to stiff sourdough! This is the real game changer!
Сколько белка в муке? ЭТО Манитоба или микс?
Can you use all purpose or 00 flour?
Can I put this in the fridge?
The dough btw
Holiday? i could eat this year round
نحن لا نعرف الروم ماذا اضع بدلا عن الروم
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.
Like it says in the opening scene, those measurements can be found on my site at billyparisi.com
That’s not a panettone mold. It’s a Malaysian prison guard’s hat.
Why you dont use whole eggs instead of egg yolks.
Hey chef billy the grams measurements on your website are wrong! 41.6 grams flour and 45 grams water that’s over hydrated biga!
Just checking: 1 pack of yeast = 10g? It's 3% in baker's percentage. It seems a bit too much...
Where are the weight measures?
Why are there no grams? Today I wanted to cook and was disappointed
All metric conversions on my site at billyparisi.com
@@ChefBillyParisi I did not find any grams there. Bowls and bundles of yeast are different.
Click where it says us customary and switch to metric in the recipe card.
im like you, i only like the plain vanila flavor or the chocolate thats all.
No saffron!?!?
🙏💌✨👌👍🏻👍🏻👍🏻👍🏻👍🏻
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!!!
That’s not true. It’s essentially a biga
Where is your hat at?
Sometimes I wear it sometimes I don’t :-)
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?????
not a man just a jerk... especially when you use raisin, vanilla, orange + lime skin zest n chocochip... btw i dont like ragi
billy parisi? i dont think your name suits you
Can we replace the bread flour with all-purpose flour? . Thank you
You could, I just back off the hydration by about 2%