Ginger-Apricot Panettone

star rating (23) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: One large panettone

Recipe photo

This Italian holiday bread will stay fresh longer when it's made with an overnight starter. We love substituting ginger and apricot for the more traditional candied peel.

Ginger-Apricot Panettone

star rating (23) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: One large panettone
Published: 01/01/2010

Ingredients

Starter

Dough

Tips from our bakers

  • To make Citrus Panettone, replace the apricot and ginger with 1 cup (6 ounces) of your favorite candied peel.
  • For individual panettones made in our bake-and-give papers, after the first rise, divide the dough into 12 equal pieces. Bake individual panettones at 375°F for 15 minutes, and at 350°F for another 8 to 10 minutes.

Directions

1) Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours at room temperature).

2) Combine the starter with the remainder of the dough ingredients (except the fruit), and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, sticky dough.

3) Knead in the ginger and apricots.

4) Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).

5) Gently deflate the dough, and shape it into a ball.

6) Place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan.

7) Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.

8) Bake the bread for 15 minutes; reduce the oven heat to 350°F and bake for an additional 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.

9) Remove the panettone from the oven and cool completely. Dust with confectioners' sugar, if desired.

Reviews

1 23  All  
  • star rating 03/15/2015
  • joanf49 from KAF Community
  • This is really yummy! I made a few minor adjustments: I added a tiny bit of sugar to the biga (which really bubbled up overnight!). I used Gold yeast. And I changed the proportion of apricots to ginger to about half and half (3 ozs. of each), since I really like ginger. The second rising took longer than indicated, about two hours, but I'm glad I waited, since it didn't rise any further in the oven. This recipe fit the paper panettone pans perfectly. I will definitely be making this again.
  • star rating 01/11/2015
  • D. from Syacuse, NY
  • I have made this twice with great success on the dough setting in my Zo using my own sourdough starter instead of the overnight starter in the recipe. I also use SAF gold yeast. I think the gold yeast is very important when making such a rich dough. I used citrus, raisins and apricots and baked it in the paper panettone mold sold here which was a bit too small for this recipe as it rose several inches over the top edge creating a bit of a mushroom shape. It looked a little odd but it had that perfect light and fluffy texture and the shreddy tear of a good panettone.
  • star rating 12/30/2014
  • RobinGordon from KAF Community
  • Baked well in the bread machine. I substituted cranberries for the apricots.
  • star rating 12/26/2013
  • member-pwsadd from KAF Community
  • I made this, the Panettone muffins and the Stollen recipes in the last three days. This was the only one I can not rave about and will not make again. I made them as muffins following the tips. My biggest complaint would be you could not taste the ginger at all and they were so much more work than the regular Panettone Muffins.
  • star rating 12/14/2013
  • TestaDura from KAF Community
  • I made this recipe for the first time today. It came out amazing! For the last 30 years, I have been using the recipe that my great-grandmother brought to America with her from Milan over 100 years ago. It's good, but I wanted to take it up a notch. I used raisins soaked in Marsala, pignoli, candied orange and citron peel. I also added 1/4 cup Marsala to the dough during first mix, all as a nod to the old recipe. But for the remainder, I used the new recipe. The combination worked like a charm. The first rise took about 3 hours (oven with light as heat source), Second rise 2 hours (microwave, micro'ed glass of water first for 5 mins to raise humidity).The only thing I suggest to watch out for is that the Panettone baked much faster than the 50 minutes total stated in the recipe. It took just about 37 minutes to reach 198 degrees. Perfect.
  • star rating 01/01/2013
  • Kate from Charlottesville, VA
  • I had great results with this recipe. I used regular yeast for the starter (which I left for about 20 hours) and SAF gold for the dough. I used AP flour for the starter, but then ran short, so for the dough used about 47 grams AP flour and bread flour for the rest. For the fruit, I used 1/2 cup candied orange peel (from KAF--yum!) and 1/2 cup dried cranberries. Otherwise I made the recipe as written. I found the dough to be VERY sticky, it was not really possible to shape it into a ball and I just sort of dumped it into the paper pan, which I placed on a small cookie sheet to bake. I also sprinkled the top with pearl sugar. The panettone was gorgeous, rose beautifully, and was a huge hit with my dad (it was his Christmas gift). I will definitely make this again, it really was pretty easy, not much work for a huge payoff. Oh, I kneaded the dough in my KitchenAid stand mixer for about 3-4 minutes total.
  • star rating 12/26/2012
  • mrs.chiu from KAF Community
  • I highly recommend this recipe. One thing i would suggest is to use SAF Gold yeast which is specially formulated to be used in rich yeast breads such as this one. If you don't use this yeast your rising time may be quite a bit longer than recipe says...if i remember right the first time i made this i used regular instant dry yeast and it took a long time for it to get above rim of collar and be ready to bake...just be patient...it is sooo worth it! Love the ginger and apricot combination and the fiori di sicily really takes it over the top! Oh and since i didnt have potato flour on hand, i used 1/3 C. instant mashed potato flakes instead...works perfect! Make sure your oven rack is low enough so your bread has room to rise high.
  • star rating 12/22/2012
  • Bev from Port Angeles, WA
  • I used instant yeast (maybe some who have had problems have been using unproofed active yeast??), candied orange peel instead of apricots (same by weight), minced candied ginger, and 1/2 tsp Fiori di Sicilia- and it's fabulous!!! My first time making panettone, but far from my last! Thanks, KAF, for the panettone papers, the minced ginger, the all-purpose flour, the Fiori di Siclia and the recipe. I was delighted, and the neighbor ladies were very impressed.
  • star rating 12/20/2012
  • drc from KAF Community
  • Just finished making this, according to the recipe in the latest catalog, except I did not have potato flour, so increased the flour by 1/4 cup. Make the starter the night before, covered with plastic wrap and left on the countertop. It was nice and bubbly this morning. Let my Zoe machine make the dough. I did not notice at first that I had let if start on "quick" setting, so started it over. It got another good kneading, but did not seem to harm it. After it got puffy, placed in the baking containers. I did not have the paper pan, so used assorted metal cans which I wash and save for this purpose. Realized too late that I had too much in a couple of the cans, and when they baked, they fell over! Anyway, this is a scrumptious bread, and I am going to make it again. As long as I have been baking, it would seem that I would not make these mistakes! Doris C
  • 12/19/2012
  • Lindsey from St. Louis, MO
  • I've tried this recipe, twice, and failed, twice. The first time I'm pretty sure was because my house was at about 65 degrees for the "rising" time. The starter was a blob and look like nothing was happening. The dough itself never even moved when I left it to "rise" for 1 1/2 hours, nor did it move for the second rise. I did all of the above in the oven with the light on (no heat of course) and covered. Followed the directions exactly. Second time (yesterday), I let the starter and dough rise in a room with a radiator heater going, maintaining temperature of about 75, and at all times covered with a damp cloth. The starter was bubbly and doing its yeast thing, which made me happy, but again the dough didn't really rise or puff out like the recipe states. It did puff a little bit, but not enough. On the second rise, in the KAF panettone paper, it was about 1.5 inches shy of the top and filled out more to the sides of the pan. I don't understand what I'm doing wrong. I'm using a KitchenAid stand mixer with the dough hook to knead the dough. The first time I let it go for about 4-5 minutes, afraid to over work it (after reading other reviews). The second time I'd say I only let it go for about 3-4 minutes, again afraid to let it go too long. Is that maybe the issue, that I'm not kneading it long enough? I'm a novice with yeast recipes for this very reason, they tend to not work for me and I get frustrated and give up. I've also read that salt all but kills yeast and have thought to give the recipe one more chance only this time completely omitting the salt. Or at least halving or even quartering it. I would really like this to work for I wanted to give it as a gift this holiday. Especially after buying all the special, semi-costly ingredients, and wasting those ingredients and time on two failed runs. Any advice would be greatly appreciated.
    We really appreciate the feedback and want to help you have some nice gifts for the holidays! Rich doughs can be a bit of a challenge and take some patience. They take longer to rise and also do not rise as high as leaner doughs will. So, it seems like it takes even longer! Do not eliminate the salt as it helps to keep the yeast in check. Salt retards the yeast from eating too quickly. If you were to do that, you would have another problem on your hands. This requires a call into our Hotline. Please call us at 1-800-827-6836. We are here from 8am - 9pm M-F and 9-9 on the weekend. Also, ask the rep to issue you a complimentary gift card for $10 for your wasted ingredients and efforts! Elisabeth
1 23  All  
bakershotline

Related recipes