Panettone

This recipe results in a panettone with a truly lovely crumb, a very satisfying texture and softness. However, I do feel that it lacks just a bit in sweetness which in turn comes primarily from too little fruit (though I may up the honey just a bit in the future). I used the prescribed amount of fruit (one and a third cups of bourbon-soaked raisins) and the finely grated rind of an orange. Next time I will add at least two thirds of a cup more fruit -- candied rind, dried cherries or cranberries or apricots or a combination thereof.
My starter must be quite lively as the dough, after its 12 hour rise, went from filling a third of the pretty brown and gold paper mold to overflowing its top. I gently 'de-gassed' it a bit, made the traditional cross slashes on the top and baked it. The finished product looked super and smelled wonderful. I had to take it to a friend's home and packed it, still warm, right side up for the trip. It didn't seem any the worse for wear despite not being cooled upside down.

Follow Peter's advice. This one really requires a stand mixer. Not having one with me, I borrowed my husband and we took turns mixing with a spoon for what felt like forever, or may be half an hour total. The efforts were worth it.

I made panettone muffins/cupcakes because I could not find the proper molds here for panettone or panettone paper. We used dried fruit (cranberries and apricots) because my husband does not like glace fruit. They were soaked in OJ, I'm just not an alcohol person for some reason.

We made the dough at night because this recipe requires a 12 hour proof. I could not sleep I was so anxious (the good way) about our muffins.

They proofed wonderfully over night and baked up well in the morning. They looked like those hugh bakery muffins with big caps you can never seem to make at home. It was our treat for the 12 days of Christmas.

Worth making, follow the advice about the mixer or find a friend to help.

I have never made panettone before, but used to buy it from famous Italian market, so I do have something to compare my review against.

First, the detail of the recipe is very good and easy to follow. Unless you have serious muscles, I wouldn’t suggest attempting this recipe without a mixer, since you are literally mixing the dough for about 40 minutes straight. I made the mistake of trying this recipe without a mixture and I have blisters to show for it. I didn’t mind the work out though. 

Another detail worth noting is that the full recipe fits in 1 standard Panettone mold that is 7 inches. I made the mistake of making only half the recipe since I thought I bought smaller molds, so the dough only filled up ½ the Panettone mold after it had completely risen.

The taste of the Panettone is amazing. It was so soft, light, airy and delicious. It was even better than any I have ever tasted.