Panettone: The ChefSteps one-day recipe for this Italian holiday bread 

Great stuff, Grant! One comment from a fellow bread baker here: Folding the dough does not increase the amount of gas present, it merely distributes the bubble for a more consistent crumb. In fact, there's a balance between structure and tension in the dough vs. overall rise - you need enough structure to support the rise, but if you overdo it, you'll have smaller bubbles. If you want more gas in the dough, longer fermentation is key.

Keanu got mad bread skills.

You are saving insane amount of money by doing all of the special sounds on the spot

insane bread knowledge coming from Grant throughout this video! There's always more to learn on the bread front, great work!

So much great info ! Thank You But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉

Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!

Roy is not the master, his products are too airated and are not how proper Panettone should be. Reference Italia Squisita and the real masters from Milano for a real panettone....The milanese know best.

It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on RU-vid.

I love the way you explained the science behind it and why you add stuff at specific tests

This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.

Californians, specifically in the Los Angeles or Orange County area, visit an Urth Caffe during their holiday season to try an amazing panettone!!! Fragrant fruits and chards of chocolate mixed into a tender, sweet, citrus-y bread. It was a great introduction for me when trying panettone before attempting to bake one on my own. 🤤

Loved this recipe last year, hoping Chef Steps does a definitive panettone video eventually. I bet a multi-day recipe could get even closer to Roy's.

What I learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.

I think that touching your hair constantly makes the dough fluffier

I have a mature lievito madre that I use to make panettone. It comes out perfectly. Takes 2 days,but is amazing. I make it twice a week now. It's very addicting!

Honestly this video is a masterpiece. Everything, from the recipe to the video production is just absolutely on point!

@23:34 "That's not bad" North Americian translation: Disappointing British transltion: Very good.

I could seriously watch him ALL DAY! Like sit on the floor and just look up at him, and watch him work……….LOL. We have Panettone every year in this Italian house 😬

Рецепт?

Grant has really grown on me over time

7:34 Grants descent into madness continues

i wish I had panettone all over my kitchen too!

Fantastic teacher! Love the non verbal antics that go with great working knowledge…and it is believable that you do actually love what you are doing. I do think you missed it on your name (chef steps) though….not imaginative like you really are when cooking. Suggestion? Drum roll please…. “The whistling chef” ( yep, in my book, that is who you are)

The recipe please 🙏

That is a beautiful Panettone. Look at how soft, springy and fluffy it is when he squishes it! I've gotta try this some time, its one of my favorite things to eat at Christmas time especially one with chunks of chocolate in it.

I enjoyed this video immensely. As for the hair touching, hey, I'm not eating this particular bread. This is a demo, so neither is anyone else watching this on YT. I will add this: If his/her hair is the worst thing any baker, chef or cook touched while making my food, I'd be relieved. I learned a lot from watching Grant. It's nice to visit several sites and videos before making my first panettone. I can keep the advice that sounds and looks good to me and toss out what I don't think I need. Bravo, Grant and ChefSteps. Thank you! P.S. - You really do have great hair, Grant. :)

Great video, thanks to you my first panettone is already hanging down.

RU-vid has different versions of Pannetone, but learning the kinetics from you makes this the most enlightening video for my future success. I need a table mounted hanging pole like yours!

Добрый день! Можно русские субтитры? 🙏

I prefer your panettone, than Roys... Ps, i dont have a friend with a sour dough starter recipe. Would have been handy if you had given us that😊

Whoever Roy is, Ive never in my life seen a panettone with those huge pockets of air. Its not supposed to be that extreme.

You've convinced me to try your recipe. I dont want to have to wait 2 or 3 days for the dough to rise to make a panettone. Thanks looks really good!

This is pure ART 🎨

Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.

Hah!...you can almost smell the dough from this video!......NICE

When I was a kid I didn't understand why the women at the bakery close to home kept their hair in a net. Now I don't understand how come you don't.

Those Roy ones are insane!

man, you should've made this video earlier so I could've practiced! Since I started baking at home, ppl have been asking me for baked goods, this would be a great holiday gift!

getting hannibal vibes from the cinematography with the dough folding XD

I'm italian and it's an amazing panettone, good job

Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.

This guy whistles every other min 😂

I love this video. ALOT! This is a true artform right here. The respect for the process and materials. AMAZINING!. It makes me want to get better :)

What I do instead of using oils, strip the lemmon and orange shell and leave it in the sugar all night long, and I put the raisins in sweet wine hours

Hola, muchas gracias enseñarnos tu técnica, deseo hacerlo pero solo encuentro los ingredientes pero no las cantidades, podrías indicarme qué debo hacer para obtenerlo. Muchísimas gracias y felicitaciones!

Mahn u luv to whistle😅.I say we were in a classroom and saw u fall in love with the dough. And end is result is not "so bad"..it's beaurriful🤩.

Every time he whistles, my dog’s ears perk up. He thinks it’s walkies time or treats.

I want to try your recipe so badly haha! ❤️😍😍😍

Incredible work

It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.

Oh man this is terrific. Thank you from Canada.

Hello good afternoon! Please, who can provide me with the ingredients, thank you greetings

A lot of work but is worth it. Its amaizing!

Recepie please!!!! Spectacular!!! And nice music!!!

I kind of prefer the result from this video rather than the "gold standard" with the giant holes. A lot of times what you do is take a slice, heat it in the oven, and then maybe spread a little butter on it before digging in. Well, if the bubbles are super huge, some of those holes are going to go all the way through the slice, and then the butter drips right through the hole and out the other side. There's too much of a good thing. Also, I'm glad I'm a photographer and I already own a C-stand so I can adjust the hanging height as I go :-P

Please write ingredients in description box

I love music in vedio and your expain method Chef. From Dada Thailand

Excellent work as usual , fan of it , been thinking and he might use a metal form and place the cases inside of it greased so roy can place also a lid on top , works or sourdough when you trap the air as its sourdough base for it too , I will try to add tiny but of fresh yeast on 10% of water replacing some of the milk

If you are wondering what kind of audience is this targeted to: please keep in mind that Roy’s panettoni are 68 bucks each.

Dough was super fluffy but must've over or under proofed it. Tastes amazing but the crumb looked more like a commercial loaf. Will try it again as I have more baking to do.

I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.

Is there a recipe ?? Can’t find the measurements here!!

Wow. I actually finished this long video. It was pretty good. Thank you, so informative. 😊

Let's appreciate that the italian culture and cuisine are gone to be known by the most thank to this video. Then if we want to talk about a REAL penettone, we italians know that Roy's ones and ChefStep's one are little far from the original recipe and technique. I enjoyed the video, thanks man!

It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰

This is so amazing!!!! Bravo!👏👏👏👏 I also will bake the one fir sure👍 Thank you!

Great recipe ❤ I am salivating now with the chocolate spread on it !!!

Congrats on 1 million subscribers, y’all ❗️

The other issue with case hardening, in addition to a poor rise on the outside, is that you can get almost a profiterole effect where the membranes that separate the bubbles on the inside pop away and you have massive, massive holes. Great if you want to stick a piping bag in there and fill the whole thing with jam or pastry creme, not so good if you're trying to make bread. The "gold standard" approach to panettone in this video does go for big holes, but there's definitely too much of a good thing. At some point it stops being bread and starts being... bubbles with crust. Bon Appetit has a donut video (I think it was a Gourmet Makes) where one of the attempts has this issue. The outside dried out, so the donuts wound up being smaller than desired and practically hollow on the inside.

The slap and folds in this video are some of the hottest on RU-vid.

I would love to see more hand kneading in these videos. Either way the team here really did a great job In explain the process. Love it

Wow! They look gorgeous 👍👏😋

Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!

Haven’t been this excited to see a particular upload in a while. I’m never going to make this but I loved watching it!

Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?

Thank you for sharing, this bread is one of my favorites!!!!!!!!!!!!!!!!!

АААА, это невероятно!!!! Прикусила губу)) Ahhh, this is unbelievable!!!! I bit my lip))

The fact that I don't have a dough hook, instantly saves me about 5kg

Roy's panettone is so moist and full of bubbles on the inside that it almost looks like a cruller

Absolutely delicious in appearance and I am positive even better in tasting. You are so patient perfect baking mode. 🥳 I could eat this all year round.

Since when the "golden standard" is more air and less panettone?

My jaw dropped seeing the cross section of Roy’s panettone

I challenge Grant to not whistle at all when speaking for one week

GET HIM A HAIR NET , A RUBBER BAND AND A HAT!!

You are not cutting the same cake you baked. Magic of video

Excelente receta gracias. Thank you very much.

Just a random opinion, but I think it's odd that there's clearly a bottle of Now Astaxanthin sitting there on the counter but it is not mentioned or used in the recipe. That detail must be behind the paywall. The message I got was don't try to match the ChefSteps version without being able to use their "secret" ingredients. I realize these videos are just advertisements for the subscription, but kind of annoying to put out such in depth videos but not provide the recipe and full details. You should keep videos that don't have accompanying recipes behind the paywall, IMO.

awesome....

Wow! Thanks for this guidance - very helpful and you rock!

How do i find the recipe?

Thanks, from Italy❤

Great Video!! How do I get the recipe with measurements?

Absolutely Beautiful !!

Definitely inspired me to make my own 👌👌

really great recipe as always. thanks for the contents!

So it's a holey bread that's why they bake it for Christmas. 😎 Merry Christmas and Happy Holidays.

Amazing baking

love this. just wondering why essential oils instead of fresh zest? or, alternatively, how can you ensure the quality/purity of your essential oils?

Just wanna make it so I can play with th dough. So jiggly and satisfying...

Well, when I have NEVER HEARD of the first ingredient, I'm a bit unsure of trying this.