So glad to hear you all enjoyed! And yes, it's certainly easy enough to make slight adjustments to the type of milk and fruit without any real issue. The rum soaked fruit and homemade candied peel sounds perfect (homemade definitely better!), and glaze is always good, too.

I have challenged myself over the past two years to bake breads, in all forms, from all over the world. I successfully mastered sourdough boules, multigrain sandwich loaf, Middle Eastern pita bread, Indian naan, Caribbean buss up shut (roti), bagels, French baguettes, and more. I even tackled the dreaded, laminated croissant dough and won!

But, until now, I hadn’t tried making panettone. Whenever I looked at recipes, they seemed so complicated and such a long process. So, I avoided it. Until now. When I again searched for recipes this year, I was lucky enough to find Caroline’s recipe and instructions. It seemed much simpler than other recipes I read, but the pictures and reviews indicated that the recipe produced a good panettone,

So, I tackled it today and was not disappointed!!! This panettone is just as good, in fact, better, than the ones I’ve had from the store.

I did make a couple of changes (based on reading 10 different recipes and comparing them): I used 3 eggs PLUS one egg yolk; I used 8 tablespoons of butter instead of 6; I used chopped, dried apricots instead of papaya. I also added Lorann’s Buttery Sweet Dough Emulsion, which gives any sweet bread that “je ne sais quoi” bakery flavor.

Also, it doesn’t mention it in the recipe, but traditionally, panettone is skewered on the bottom and hung upside down to cool. This is so the light dough doesn’t collapse. Maybe this recipe doesn’t need it. I don’t know. But, I did it anyway, as to not take any chances. I suggest if your panettone sinks or looks dense when cut, to try that trick.

Oh, and I divided the dough into 3 pieces, which was the perfect amount for three 12-ounce panettone molds. They took 30 minutes to bake.

If you love panettone and/or you’ve avoided it because you think it’s too hard, give this recipe a try!

I'm so happy to hear that, and glad you enjoyed! It's a favorite of mine and you've reminded me I should make it again soon.

Yes, you certainly could make this as smaller panettones. I haven't done it so not completely sure on timing, but I'd guess maybe 20minutes, but I'd check after about 15 to see how they are doing.

Glad you are enjoying! Yes, I know some recipes suggest you turn it over after baking and suspend on skewers to help avoid the top from caving in. I didn't find it dropped that much, and rather than accidentally dropping it or having holes in the base, I decided to just let any slight dip be. On changing the sugar and butter, I haven't tried it this way so can't say for sure. I think a little more sugar should be fine, if you prefer it sweeter, but increasing the butter and changing to salted may be a bit too much. A bit more will make it richer, which should be fine, but using salted may be too much salt. Maybe try part of each and/or cut the added salt if you do?

I'm so sorry, I must have accidentally missed writing that bit in - you're right, it goes in with the flour or after the flour (both are fine) and so I've written it in now. Glad to hear it worked out well and was well enjoyed.
On your question, I don't believe adding yogurt but no yeast would rise properly, it's not a raising agent as such, unless you also had baking soda or powder. I think the yeast adds to the flavor, though.

You're welcome, enjoy! I'm a big fan too (as you can maybe tell!)

Yes, definitely time to try! Then you'll have plenty to use for things 🙂

Thanks Liz, I agree some great recipes this #Cranberryweek! And hope you'll try panettone yourself!

Thanks Wendy!

Thanks Ellen, hope you give it a try!