Panettone

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Not an easy recipe, takes a lot of time and patience. Well worth the effort - I made one so part could wait overnight for a trifle, but, alas, the family ate it all before nightfall! (I couldn't find currants and used raisins

Now I am pressed to make another and my Stollen has been usurped!

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I too wondered about the lack of sugar in the creaming - usually it is sugar and butter then andd the eggs. I also wondered about the lack of yeast. So I went to one of my books by Mario and found basically the same recipe so I went ahead. Got a workable dough only by adding 1 cup more flour. As an experience bread maker I am used to adding a little more flour at times but that was a lot.

Used a star shaped Brioche, Panettone pan - after 45 minutes the top and sides were burnt (not carmelized and the center still raw. A total loss.

I was making it to take to my family's Christmas dinner - I'll have to fine a packaged one.

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I too had many of the same problems. THe butter did not mix well and I had to add more flour. The bread came out really heavy. When my husband and I tasted the bread it was still good but more like sour dough toughness and fruity flavor (I added citron and raisons. I will give this recipe one more chance starting with creaming the butter first.

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I am a very experienced cook and baker. I read all the reviews, but when I made this, it turned out like brick. The butter and eggs curdled and would not "cream," so I concur with the earlier review. Even experienced bakers run into these problems and think of alternative methods.

After adding the flour, sugar, and milk, I had a sticky mess that I would never have been able to knead, even on my granite counter top. I added at least another CUP of flour before I got a texture that would even allow the dough to come out of the KitchenAid bowl. I followed the rest of the directions, divided it into two loaves and baked them. When the panettone came out of the oven, as I expected, both loaves were dry, heavy, dense, and not flavorful at all (thanks to the added flour. I was very disappointed in the result, since I had been looking forward to making this for a while. By the way, I added candied ginger, candied orange peel, and candied lemon peel with the currants. Nice combo for this type of pastry.

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We had difficulty creaming the butter and eggs since room temp here is pretty cold. Fixed it by SLIGHTLY warming our butter. Dough was VERY sticky so we added a few extra tbsp flour and then just made the best of it. I will probably skip the kneading at the end next time and just make it all in the mixer with the dough hook. Tasted wonderful! Will be making more as Christmas presents!

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I AM A 70 YEAR YOUNG MALE WHO LIVES ALONE AND THIS RECEIPE I WILL MAKE INSTEAD OF BUYING.AT LEAST 3 PER WEEK.

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Seems to me there is a misprint in the recipe - you cannot sucessfully combine butter and eggs. The recipe should call for the butter and sugar to be creamed until light yellow, then add the eggs. Trying to do it otherwise will give you a tasty brick!