Panettone

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I am more used to the light store-bought panettone and after reading the reviews, was a little scared to make this one. I should not have worried though. The eggs did not cream with the butter but I proceeded anyway. The dough never got dry enough to knead by hand so I kneaded it in the machine. I used 1/2 c. of glace fruit and 1/2 cup of raisins in lieu of the currants. The dough seemed to be even wetter after it was done kneading but I put it in the pan anyway. I baked it for 45 minutes and covered it with foil halfway through. Next time I would even lower the oven temperature by 25F, but I think that has more to do with my oven and the pan that I used (a dark molded Bundt pan. It slipped out of the pan when I tried to flip it over so I just cooled it on a rack. It was very dense and more cake-like than bread-like but very tasty. I'm glad I was brave enough to try this recipe!

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It took much longer to cook indeed.And yes, it was too dense. Should be light and fluffy.
It seems to be more like a batter bread which should not be kneaded at all. The taste comes close to the panettone you buy, but maybe I'll try it once more and skip the kneading.I used a souffle dish and covered the bread with foil when it started to get too dark.

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I really like the taste but it is much too dense. First I'd like to suggest that 1/2 cup sugar is plenty sweet with the additional sugar contained in the 1 cup raisins I used. I'm not a good baker, so someone please tell me where I went wrong. I had no problem with creaming or kneading thanks to previews reviews. I used a standard loaf pan (9 1/2"X4 1/2"X 3" and the dough fit well in the pan up to about 1" from the rim . Baked at 425? as instructed. The cake rose well and the top was cracked as expected. After 45 min. the top was getting burned while the inside was still raw. I decreased the oven temp to 375? and continued baking until the tester came out clean and dry, at least a total of one hour. I'm sure that if I used a traditional panettone pan and collar it would have been less dense, but I don't want to invest in this equipment. Maybe I should have divided the dough between two pans or several smaller ones. . . . . .? Anne-Marie

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After making yeasx-based panettone for a couple of years, I tried this recipe with trepedation last year and found it to be brilliant. The flavor is terrific, though the color is less yellow than commercial cakes. Room temperature butter and eggs will mix enough with the whisk on my machine. Adding a lot more flour will ruin it, so those who do - either in the bowl because "you know better" or on the board, because it's unmanageable otherwise - don't blame the recipe. Just leave it in the stand mixer and let the dough hook do the work for you - much too moist a dough for my cutting board. I agree with those who add a lot more fruit - dried cranberries, citron, currants, candied ginger, almonds - whatever you like in a holiday cake, and lots more than Mario's one-half cup. I use an angel-food cake pan or a mold pan - why buy and store a pan just for this recipe? Bake it thoroughly - even at 180 degrees on my thermometer, the inside was still raw. Test it with a long straw or chopstick. I'm a good cook, but a lousy baker, and yet I make one of these a week during the holidays, and the family always wants more.

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thanks to everyone that reviewed this recipe. i would not have had the butter soft enough or creamed it with the eggs long enough if i hadn't read the reviews first. but with all your help my panettone turned out fantastic! this is a great recipe if you follow his instructions exactly and also use betty's tips from her review.

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Leave it Mario to challenge us but to lead us in the right direction. After reading all of the reviews, my curiousity was peaked. I couldn't believe that Mario would post a recipe that wasn't a winner so I decided to cautiously try this and think through the horror shows reported by others. Here is what I experienced.
It initially does appear as if the butter and eggs will not cream. The secret is that the butter MUST be soft - not melted and not room termperature if your "room" isn't about 70 degrees. Leave the butter out overnight.

After following the remaining directions, the dough did appear to be sticky and not possible to knead for 5-10 minutes. I left it in the mixer a little longer and let the machine do the work. Then I removed it to a well floured surface and folded in the dried fruit with a bench scraper instead of kneading it. Using the bench scraper I was able to easily get it into the pan and baked it accourdng to directions.

It really did come out fantastic. The texture isn't as whispie as the yeast based store bought versions but for a quick home made version this one rocks. Butter rich taste....yum! FYI - I used my own dried fruit mixture of dried cranberries, dried cherries, raisins, dried blueberries, currants and almonds instead of the added ingredients Mario suggested. I also added the baking soda and cream of tarter by mixing it with the fruit before adding it into the dough. It help make it easy to fold in with the bench scraper. Good luck. I hope you tried this again and my experience helps you enjoy this great breakfast bread!
Enjoy!
Boun Notale!
Thanks Mario!

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Why do people rate a recipe that they DID NOT MAKE? Several reviewers mentioned adding 1 cup of flour, drastically changing the recipe and then have the audacity to complain that it didn't turn out! The panettone turned out beautifully for me. I did all the kneading in the Kitchen Aid because it was loose, and it was great. I did not like it as well as my old recipe but that one takes 18 hours. This provides almost instant gratification.

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I had the same issues as others...my dough was VERY sticky and no way I was going to be able to knead it so I kept adding flour until I could get it out of my kitchen aide mixer and onto my wood board, then kneading was still sticky. I cooked in a panettone pan with a cone in the middle. Outside of cake was hard and brown, inside was still raw.....I will admit I am not a baker (but I am a good cook - Italian heritage ANY tips would be greatly appreciated! Mario???....AIUTO!!!!!

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I was hesitant about making this recipe after reading all the reviews....but I was curious to see what it would turn out like. I made it using his exact measurements with the addition of chopped candied lemon and orange peel. The only other change was in the method: I did not knead by hand as it is a very loose and sticky dough. Instead I just let the dough hook do the kneading for about 4 minutes. I then poured it all into a prepared panettone paper mold and baked for 45 minutes. When it came out I drove a metal skewer 1/3 of the way up from the bottom so I could turn it upside down and let it hang to cool (bakeries have special cooling racks for panettone that do this letting the ends of the skewer rest on top of tall cans. It was delicious; buttery and light and I will use this recipe again for Christmas gifts.

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I guess you either love or hate this recipe. I'm one of the haters-I made this for Christmas, followed the instructions explicitly and it was awful. The butter and eggs did not cream, the dough was more like batter - I ended up adding at least 1 more cup of flour. It turned out like a brick with fruit. A waste.