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Panettone Milanese – Bruno Albouze
In Italian Recipes

Panettone Milanese – Bruno Albouze



Often called the world’s most complicated brioche, a successful panettone lives or dies by its cultivated sourdough starter, the lievito madre. This is a living, breathing entity that requires a baker’s devotion… Let’s demystify it!

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41 Comments

  5. @AussieAngieS

    As an Italian I love eating panettone at Christmas time 😍 I grew up with it in our household. My father passed away in February so it’s a childhood favourite that reminds me of him. 😢

  6. @line_noise

    Thank you for this exceptional recipe, Bruno. I may never make it but I learned so much that I can apply to my other bread baking.

  16. @DonaBranca735

    I have been with you since your humble beginnings… Have made countless dishes taught by you, but the panettone, is next level.
    Someday I will do it, just don't know when😊

  17. @0xheshan

    I make panettone every Christmas following a very similar method, except having to knead by hand (no stand-mixer), and unfortunately with the forbidden commercial yeast. I tried the lievito madre but it just didn't get active, and it was so much more work to feed etc. than sourdough starter! I have tasted the real deal from a good bakery and the difference is significant, I agree – I probably need to give lievito madre another go. Beautiful video

  18. @tom_something

    Panettone is an ambitious project. A true labor of love. It's worth the effort. If you try to make this and you don't succeed your first time, you will learn a LOT about dough and yeast from the experience.

  20. @tomjones2202

    Nothing brings on the Holidays like Panettone! Thanks for sharing your amazing skills in making this wonderful bread,, YUM YUM!

  22. @Ypcomchic

    Wow! Those look delicious! I love your mixer!! Been a sub a long time. Sure do miss the days when the recipe was free.

  23. @13c11a

    Your panettoni are masterpieces. Watching all the painstaking efforts you took in creating them, I am reminded that they really are worth their weight in gold. Thank you, Chef.

  29. @valentinaorange

    Thank you for the information! I'm excited to convert my sourdough starter to levito madre, and now I know where to find the guidance. What kind of stand mixer are you using? This is the first time I've seen one like that. Thank you!😊

  31. @Katya-zj7ni

    I used Bruno’s old recipe the last few years, it’s old school and it’s the bomb. I’ve since learned how to make levate Madre using fresh fruit, but his old recipe still works .

  37. @Thundercat-0

    In all my many years looking at recipes on youtube, magazines and the internet in general, Ive never seen such incredible recipes. Every recipe on your channel is an artistic masterpiece!

  39. @brattikx777

    Bruno, thanks for showing all. Great respect ! Unfortunatly i am limited in time to prepare by myself.