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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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
35 mins
total:
1 hr 40 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Cook's Note

Half and half or light cream can be used instead of heavy cream.

Nutrition Facts

189 calories; protein 4.1g 8% DV; carbohydrates 27.1g 9% DV; fat 6.8g 10% DV; cholesterol 31.1mg 10% DV; sodium 122.4mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2010
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. Read More
(19)

Most helpful critical review

Rating: 3 stars
01/20/2010
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 the correct lightness of a Panettone it will require at least 2 hours for rising. Read More
(31)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/20/2010
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 the correct lightness of a Panettone it will require at least 2 hours for rising. Read More
(31)
Rating: 5 stars
01/22/2010
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. Read More
(19)
Rating: 5 stars
12/21/2010
Sam can this recipe be done only in oven or does it have to be used with a bread maker? Read More
(12)
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Rating: 4 stars
12/27/2011
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 the salt to 1/2 teaspoon so maybe it would rise better. To cut fat I replaced the milk and cream with nonfat 1/2 and 1/2. It needed more than 3 cups of flour to keep it from being too sticky so I added another 1/2 cup. I also stuck tiny marzipan clumps in when folding the dough into the pans for rising. Turned out delicious! Read More
(6)
Rating: 1 stars
05/04/2011
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 more but was not cooked. Another 20 minutes made it less soggy. It turned out a dense brick - flavor ok but nothing I would make again. Read More
(4)
Rating: 4 stars
11/29/2013
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 buttermilk. This is a slow rising dough. I left mine to rise for over 2 hours and it still didn't rise much. Baked it an extra 10 minutes and expected a hard brick but to my surprise it turned out to be perfectly baked. Enjoying it slightly toasted with butter or margarine with my morning coffee. Would make again! Read More
(3)
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Rating: 3 stars
11/19/2013
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 just bake it in my bread machine completely and not in the oven. Read More
(1)
Rating: 3 stars
12/30/2017
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. Read More