Comments on: Panettone – Not Your Momma’s Fruitcake

By: nilo

nilo — Fri, 08 Jul 2011 19:42:55 +0000

Gabi, very nice recipe and photos. I wanted to share with you my recipe that I developed some time ago and adjusted to get a very good panettone. I’m still stuck with the candied fruit though, coudn’t find anything high quality locally, yet.
Here’s my recipe:
Starter:
1 cup flour
1/2 cup luke warm milk
1/2 tsp dry yeast

Let ferment for 12h

Add to that:
1/2 tsp dry yest
2 cups flour
1/2 cup luke warm milk
1/2 tsp salt
2 eggs
1/2 cup unsalted butter
1/3 cups sugar
4 TBS glutten
1 tsp dough conditioner (optional)
1/2 cups raisins
1/2 cup candied fruits
2 tsp of essence of panettone (I imported this from UK, along with the panettone paper molds. Very cheap stuff)
You can also try the essence called “fiori di sicilia”, which is almost the same thing and tastes awesome, found locally on the web.

I let the dough raise for 1h, puch it down, let it raise for another hour, set it on the molds and let it raise for 2h before I bake then at 350 for 50min. Another tip is to invert the breads once you have taken then out the oven ,until they cool. This process is used commercially in Italy and keep you breads from falling or compactcing as it cools. I can send you photos of my process if you like.

I Thanks,

Nilo

By: James Parker

James Parker — Thu, 05 Aug 2010 06:44:38 +0000

Hi…!

Wow, this looks great- thanks for the tips!The photos are just wonderful.really Many thanks for the comment and wishes! good job!Thanks so much for all the helpful inf.

By: Gabi

Gabi — Tue, 16 Feb 2010 16:36:20 +0000

bucatariamaniac: thanks for the wishes! Same to you!

Caroline: You will have to! It is delicious!

Angela:
Thanks for the comment! I emailed you.

By: Angela Riera

Angela Riera — Sat, 13 Feb 2010 19:27:14 +0000

I’m Italia and my family loves Panettone. I’m going to make it!

On a different note I came across your panettone recipe while I was looking for a Romanian Sarmale recipe….in particular, how to wrap them, which I found. But, how do you make the brine pickled cabbage from scratch?

I had a Romanian friend who made it using several plastic 5 gallon containers (she made several cabbages at a time) and she let them sit in the brine for days…

Friend is gone but the memory lingers. I’d like to make it. Her stuffed cabbage was superb!

Can you help me….have you already done that? If so, how can I find it?

Please respond to my E-mail since your website is new to me and I’m not sure I can find you again. Thanks,

Angela

By: Caroline@BudgetMEals

Caroline@BudgetMEals — Tue, 19 Jan 2010 14:47:19 +0000

Wow, this looks great- thanks for the tips! I might have to make one of my own now

By: bucatarmaniac

bucatarmaniac — Wed, 06 Jan 2010 18:34:14 +0000

La multi ani! Love your site!

By: Gabi

Gabi — Tue, 05 Jan 2010 16:34:59 +0000

Thanks Cindy! Not sure if I am devoted, but surely know what a good Panettone should taste like. That’s more like a curse – I am stuck with it!

By: Cindy

Cindy — Sun, 03 Jan 2010 21:34:24 +0000

Wow, you are a devoted Panetone fan. The inside looks so moist. Looks like your changes to the original recipe were a success. The photos are just wonderful.

By: Gabi

Gabi — Wed, 30 Dec 2009 15:42:52 +0000

Hi Sam!!

Many thanks for the comment and wishes! Yes – at one point I hit “Publish” instead of hitting “Save Draft” – so it took some time to figure out how to un-publish it…
Many thanks for the wishes again, and you also have a great New 2010 and I raise a glass of fine Lanson Rose Champagne to you and your lovely family’s health!

By: Sam Sotiropoulos

Sam Sotiropoulos — Wed, 30 Dec 2009 13:22:30 +0000

Merry Christmas, Gabi! An amazing job detailing a wonderful recipe, yet again. Thanks for sharing this with the rest of us! I wondered if you were going to re-post it, as I noticed there was some kind of glitch on the post when I first noticed it in my Reader. Anyway, all the BEST to you and your family! My Compliments of the Season and Wishes for a Healthy & Prosperous New Year 2010!