This is the Italian answer to Christmas cake. A lovely textured, citrus infused bread that will satisfy an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 baking-safe panettone paper moulds. Be sure to use paper moulds that are intended for baking.
The more I make this recipe the better it comes out. You can use 2 8" cake pans instead of the bags. You will be adding more than 4 cups of flour. 6 is more like it. I have made this in all seasons and more flour is needed. The proofing is a bit odd but it does work just fine. Sprinkle, do not mix. Leave alone for 5-10 mins until dissolved. then proceed with the 1/2 cup of flour, cover with plastic and let sit 30 mins. The milk portion only needs to be dissolved. Now beat your sugar, eggs, and vanilla. Add the milk portion then the 'starter' you proofed for 30 mins. Use a second bowl to cut the butter into the flour. Do this by cutting the 12 tbls of butter into 1/2 inch cubes and toss them into the 3.5 cups of flour. Now use the paddle and mix on slowest speed and mix until it looks like crumbs. Now you can add the egg mixture then up the speed for about 3 mins. Your mixer will freak out a bit but add the fruits and now add more flour until it leaves the side of the bowl. Sticky is ok but it needs to look like bread dough and not cookie dough. Proof, punch, divide, shape, place into pans and proof again. - 20 May 2008 (Review from Allrecipes US | Canada)
My grandma was Italian and we made Panettones every year as a family tradition. This recipe is very close to the one I use. Yes, It need salt 1 1/4 tsp for 4 cups flour. Also the instruction are bit complicated. When I do mine put the flour in the center of the table open the center and add the liquids, yeast and eggs mix a bit with some flour to make a soft dough almost creamy.. Sponge for 30 min. Add the sugar, egg yolks, soften butter, and flavoring like vanilla, zest. Make a soft dough and let double in size. Add the fruits. Put in the mold and do a X cut on top. I use this technique and always turn out great! - 10 Dec 2010 (Review from Allrecipes US | Canada)
This bread had wonderful flavour. I will do this one again. The closest I have made so far to store bought panettone. - 23 Nov 2005 (Review from Allrecipes US | Canada)