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Rich Panettone

Rated as 3.5 out of 5 Stars
30

"This recipe calls for both a bread maker and an oven, and is more rich and flavorful than most -- you just can't find many panettone recipes that have rum or cream. It took a while to perfect this recipe, but feel free edit it to your own liking! Enjoy this beautiful bread during the holidays!"
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Ingredients

1 h 40 m servings 189
Original recipe yields 20 servings (2 loaves)

Directions

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  1. Place the milk, cream, rum, vanilla extract, butter, eggs, sugar, salt, lemon zest, flour, and yeast into the pan of a bread machine in the order listed. Set machine to Bread Dough for a 1.5 pound loaf; press start. When dough has been kneaded 10 minutes, add the candied fruit, raisins, and chopped almonds and continue to knead.
  2. Grease 2 9x5-inch pans. When the kneading and rising cycles of the bread machine have completed, remove the dough. Turn out onto a lightly floured board and divide into two equal portions. Spread dough into prepared bread pans. Cover loosely with plastic wrap; allow to rise for 1/2 hour.
  3. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the egg white, water, 1/4 cup sugar, and the sliced almonds. Spoon mixture evenly over loaves.
  4. Bake in preheated oven until a knife inserted into the center of a loaf comes out clean, about 35 minutes. Cool on rack for 5 minutes before slicing. Serve warm or at room temperature.

Footnotes

  • Cook's Note
  • Half and half or light cream can be used instead of heavy cream.

Nutrition Facts


Per Serving: 189 calories; 6.8 27.1 4.1 31 122 Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Sorry, yes, the recipe yields a slow-rising dough. 30 minutes will yield a thick, cake-like bread. 2 hours - as you said - should be enough for those loyal to lighter Panettone breads.

Most helpful critical review

This bread had a lovely flavor and was very easy to make. There seems to be something wrong with the time allowed for rising. It rose very little in the half hour given in the recipe. To have...

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This bread had a lovely flavor and was very easy to make. There seems to be something wrong with the time allowed for rising. It rose very little in the half hour given in the recipe. To have...

Sorry, yes, the recipe yields a slow-rising dough. 30 minutes will yield a thick, cake-like bread. 2 hours - as you said - should be enough for those loyal to lighter Panettone breads.

Sam can this recipe be done only in oven or does it have to be used with a bread maker?

I tweaked this so it is lower fat and almondine: Eliminated the rum & vanilla extract. Used 1/4 c + 1/4 teaspoon Amaretto to soak the raisins in, adding the liquid to the first mix. Reduced t...

I had a lot of trouble with this bread. I followed the directions exactly. It was so slow to rise that I left it overnight - it rose a bit. I baked it, in the oven, 35 min and it rose a bit ...

Definitely has a nice flavor. I replaced the lemon zest with orange zest and used mostly citrus candied fruit. Didn't have the cream so substituted it with kefir milk which is a lot like butterm...

the flavor is okay, but it will not rise for just 30 mins. I tried it again to let rise for at least an hour and still didn't rise much maybe it should be overnight. I will try it next time to j...

Made this today, with just so so results. I did let it rise for about 90 minutes, but it fell and the bottom, when baked, was quite soggy.