Panettone

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The first try resulted in a sticky dough and an overbaked bread. Changing the instructions around the 2nd time I tried it produced a totally delicious result. I creamed the butter with the sugar, then added the eggs & yolks. Increased flour to 4 cups. After adding the alternating flour and milk as stated in the recipe, I then added the orange zest, baking soda, cream of tartar and currants & raisins. Leaving the dough hook in my mixer, I let it run just until all the ingredients were blended well. Divided the dough into 2 loaf pans and baked at 375 for approx. 35 minutes until a skewer into the middle of the loaf came out clean. I now have 2 very tasty loaves of panettone. :

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If you are looking for a high, fluffy, fruity panettone recipe this is not it. This product has a nice flavor however, it's heavy and the texture resembles a quick breakfast bread made with biscuit mix. I'm going back to my former recipe for panettone which uses yeast for levening.

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OK, I did a little research and it turns out that there are two kinds of pannettone: Pannettone Milanese and Pannetone Genovese. The original pannettone originates from Milan and has the fluffy challah-like texture (because it contains yeast like the one in misleading picture on this recipe page. Mario's recipe is more like Pannettone Genovese which does not contain yeast, therefore having a more dense, scone-like texture. So it's not necessarily that his recipe is wrong, but it definitely should have been noted that it was for Genovese, not Milanese. Apologies for the initial ignorance. This version is killer with espresso, but I am forever partial to the original.

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i tried to make this twice. Both times were absolute failures. I could never get the dough to the "dry enough to handle" stage.

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I have been trying to find a recipe that just came close to the panettone my former neighbor from Italy made every year. This one was perfect. I did swap the currants for a mix of golden raisins and dried cranberries (still soaked both in warm water.

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I read a lot of the reviews before making this and am glad I did. I followed the recipe with the exception of 2 recommendations from other cooks. Butter at room temp. and using my stand mixer (no kneading by hand. It turned out beautifully!!!

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The batter was very thing so i added more flour because no way you could knead it by hand. The texture is nothing like Panettone. The taste is not that bad but... i expected more .Disappointed.

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Horrible recipe! I am an experienced baker and cook, and Italian to boot! This recipe was horrible to make and turned out burnt and like a brick. Was unservable and a waste of my time and ingredients. I expected more from Mario. Don't try it and find a yeast based panettone recipe.

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I thought Mario would come up with a better recipe or at least share one that people would enjoy. I got very excited to find this recipe and thought I would try it right away. I had all ingredients and started. Of course, I read reviews before I decided to bake. The consistency of the batter is very thin, as many people noticed, you can't knead at all and I used my Kitchen Aid mixer. I baked in a bread pan and it rose very nicely. I did some adjustments: first I started creaming butter and sugar, then added whole eggs (one at a time and yolks, warmed up milk and added a few saffron strings, then cooled the milk. I baked at 350F for about 1 hour. The bread, I would call, came out dense, which is fine and the texture is nothing like the Panettone. So, don't full yourself with that recipe - it's very similar to muffins.

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I made it twice so far and both the times it turned out great. First time I followed the recipe completly, I also added fruit mix in addition to the raisins. I don't have a panettone mold so I divided the mixture in to 2 loaf pans. Temprature was a little too much so I got a bit burnt flavor around the edges, other than that the bread was moist and yummy.

Yesterday, I tried the recipe again with raisins and candied red and green cherries. I baked at 350F instead of 415F and it turned out perfect...no burnt flavor on the edges. Except for the temprature I did not change anything else in the recipe....Not too sweet. Just right.

The dough was sticky both the times so I used the stand mixer for last few minutes of kneeding.