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My Panettone Baking Adventures: Part Uno

So I had this crazy idea the other day.

I thought to myself: ‘How awesome would it be to make panettone from scratch. You know, just give it a whirl and see what happens?’

But, I didn’t stop there. Oh, no. ‘I could like, make a dozen panettone and give them away as holiday gifts. That would be so ultra posh. I mean, when was the last time someone came to your door and said, “Hey! Happy freakin’ holidays! I come bearing freshly baked panettone for you and yours?”

‘Then everyone would soon learn about my panettone making craze and tell thy neighbors in excited whispers, “Did you hear about that lady baking all those tasty panettone? I admit, she is a little weird, but hey, she makes a damn good sweet bread!”‘

At this point, I was spinning wildly out of control and had fully and successfully, lost my marbles. ‘I could build my own panettone truck (from scratch also) and drive around town delivering sweet pillows of goodness in all kinds of flavors — chocolate, nutella, peppermint! Why stop there? I’ll make panettone studded with sardines, fois gras, and vienna sausages! The possibilities are endless! Everyone will love them and beg me for more, More, MORE! I would forever be known as The Lady Who Makes Panetonne. And Drives a Truck, Too. That Looks Like a Panettone.’

You don’t have to feel sorry for me. I’ve accepted the fact that I am a total and utter dork.

And no, I didn’t eat glue as a child nor sniff one too many jugs of petrol. I did, however, enjoy eating mayonnaise sandwiches. But, that’s totally normal. Right?

After doing much research, I finally summoned the courage to bake my own panettone. Traditionally, panettone take days to prepare. But, I’m hoping this quicker version of panettone will yield good results. I used a recipe from Artisan Bread in Five’s website and altered it with a few different ingredients.

Mixed dried fruit marinating in Disaronno Amaretto liqueur

This stuff smelled so good with the Fiori Di Sicilia.

Today, it was all about the dough. I measured, sifted, mixed, and waited. And waited. Then, waited some more for the dough to rise.

I love the way the fruit looks in here. Like little gems.

Within a couple of hours, the dough had risen and was ready to be transported away to the fridge where it will sit overnight so the flavors can marry and play.

Tomorrow is baking day. Can’t wait to see how this all turns out!

Stay Tuned!



Steph - Yep, it did in fact turn out to be quite the fiasco. I’m glad I’m trying it, though. It has definitely lessened my fear of baking.

Kita - Usually, when I think “how cool would it be to make ____ from scratch” I dont ever read the recipe all the way through and end up elbow deep in a much larger project then anticipated. Kudos to you for taking on this panettone! (Looks like it turned out beautifully too).

steph@nie - Rita,

Oh, okay. I think I know what you’re talking about now. They look so gorgeous and fancy, those colomba. What a pretty name for it, too. BTW, the panettone is coming. You just wait! LOL.

steph@nie - Hey Vicki,

LOL. Gee, now I really need to make some headway into that artisan-crafted truck. Oh, boy. But, a nutella one does sound nice, doesn’t it? If you can believe it, I only just recently discovered it like a few months ago. I don’t know what I would do without it now. Love that stuff.

Rita - You are great! ๐Ÿ˜€
Colomba is the traditional Easter cake in Italy. It’s shaped like a dove (“colomba” in Italian) and it’s similar to panettone. It has almonds and sugar on top. If panettone comes out good, you can try with colomba!

P.S. I’m waiting for your panettone! ๐Ÿ˜‰

Vicki @ Wilde in the Kitchen - I love your dream ๐Ÿ™‚ When you get that panettone truck up and running, can you deliver a nutella one to my house? Thanks ๐Ÿ™‚

steph@nie - I know, I think I may have officially gone cuckoo with all this panettone-baking silliness. Can you believe I’ve never even baked a simple bread? I’m all about extremes, it seems. To dream. LOL…okay, I’m nuts. Nuts over panettone!!!

What’s Colomba?

And yes, I will gladly make a pit stop in Italy after going cross-country to deliver the goods. :-p

Rita - Yes, you are crazy… well, a bit. ๐Ÿ˜‰ I had never once in my life thought of making panettone myself. Too demanding! And then, here you find panettoni in every corner… Markets and bakers start selling panettoni in October… and go on till Easter when it’s time to sell Colomba. By the way, will you try to make Colomba, too?? Well, I’m going to follow your adventures! Will you deliver a panettone to me? Ahahaha… ๐Ÿ˜€

steph@nie - Haha. Oh, one can dream, right? It’s what keeps us going!

Island Vittles - While making rice krispie treats, I once day dreamed that a famous local chef (who shall remain nameless) saw me eating said treats, and then called on passersby to gather round and sample these `heavenly delights` — the chef introduced me to all the right people, and I became a food personality, wealthy beyond my dreams.

If that can happen with cereal and marshmallows, just think what you`ll achieve with your yeasted beauties to be! Theresa

steph@nie - Why, of course! Maybe you can construct your own pizza truck? Your pesto artichokie pizza looked so yummy! :-p

Sprinkles of Parsley - hahaha this had me cracking up! Can you drive your truck cross country so I can try your panettone?! Can’t wait to see how it comes out!! I’ll be on the edge of my seat until tomorrow!

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