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This wonderful recipe for panettone is courtesy of Gabriele Riva.

Source: The Martha Stewart Show, December Fall 2008


For the First Dough

For the Second Dough

For the Crust


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How would you rate this recipe?
  • bat-tziyon
    5 DEC, 2012
    Hi livinghi_2 : It would be wise to measure your sourdough in grams add flour equal to the weight of sourdough, then add water 1/2 the weight of the flour. Be certain the sourdough triples in volumes every 4 hours. The recipe must be followed step by step. Hope this helps.
  • LW Ward
    10 NOV, 2012
    And 3rd time is a charm. It isn't as flaky as a real panettone (which has almost the consistency of a croissant), but it has the right flavor. Trying again to get the flakiness!
  • LW Ward
    3 NOV, 2012
    I followed this recipe to the letter and it refuses to rise the second time. What a frustrating waste of ingredients.
  • livinghi_2
    29 SEP, 2012
    For the yeast starter, it says to add 1/3 cup of dough to a bowl and add equal amount of flour and half of the dough's weight in flat water then cover with plastic and let stand for 4 hours and repeat process every 4 hours until the mixture triples in volume in only 4 hours. Does anyone know how much water and flour to add every 4 hours? He said it will take a month. That part is confusing.
  • celine33
    22 DEC, 2010
    What went wrong? Every things was fine until I continued mixing for 10 minutes for the glossy dough, who's now a cake batter. I will proceed anyway, I have nothing to lose.
  • Elle00
    25 NOV, 2009
    This may sound silly, but after letting dough 1 and dough 2 rise, do you mix them together - or do they just sit on top of each other when baking? It sounds delicious, and I'd love to try it!
  • catbird
    1 JAN, 2009
    This bread is heavenly!! I used an active sourdough starter that I had (converted part of it to a stiff starter that I fed every 4 hours until it was ready--i.e., tripled in 4 hrs.) and ended up with the lightest, most delicious bread ever. I will make this again and again. Thank you, Martha and Gabriele!
  • lauradavis
    18 DEC, 2008
    This recipe doesn't have a quick starter option. There is a link for the panettone casalinga in the past shows section. This is the recipe that has a quick starter.
  • baker48
    18 DEC, 2008
    I can't find the link for the short time period starter. The only starter I can find is the time consuming one. Help someone?
  • violetz6
    17 DEC, 2008
    For the starter, click on the link above where it says Yeast Starter for a starter recipe that does not take as long. Panettone papers may be purchased at specialty bakeries, or online through places like, eBay, King Arthur Flour, culinary purveyors, etc. It is possible to use alternative methods. The panettone paper molds are traditional and easier.

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