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John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate chunks are folded into the dough, which is baked in a pretty paper mold.

Source: Martha Stewart Living, December 2009



Cook's Notes

The flour's weight is more important than its volume, so use a kitchen scale if you have one. Panettone can be stored, wrapped in plastic, at room temperature for up to 3 days.

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How would you rate this recipe?
  • firelass5791651
    16 DEC, 2011
    Ihave made this recipe two times and it tastes great. MY only complaint is it does not rise as high as the picture shows it to be. What am I doing wrong?

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