The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pannetone in a can

clazar123's picture

Pannetone in a can

I've learned a lot from both this forum and from baking lots of bread. One of the lessons I learned early on is that specialty pans are expensive and that 99% of the time there is an alternative in the cupboard already. So-not having a pannetone pan and not planning well enough ahead to order the papers for holiday baking was not too much of a barrier. I decided what size loaf I wanted to bake, went to my cupboard and found some adequately sized cans-YES cans!

These are individual sized pannetones- turns out the water chestnut can and the mandarin orange can were the perfect size for my project. I also decided that since the dough was so sticky, I should have a release paper liner with parchment paper. I tried exactly one time to form-fit a pannetone paper that would sleekly hug the can and have a disc of paper on the bottom so the bottom wouldn't stick. I used all my scissor skills learned in kindergarten. What a job that was! No way I'm doing that 10 or more times! What I ended up doing is taking a square of parchment paper,centering it over the top of the can and using the next size smaller can as a plunger and carefully plunging it into the receiving can-taking care to flatten all the folds (and not tear it) in my version of a tulip paper. (more like a chrysanthemum paper). I sprayed the inside with pan release and I was good to go!

I filled them 3/4 of the way since this dough was not going to rise much-it had risen for about 24 hours and I projected at least a 5 hour rise in the can-it turned into a 9 hour rise,even in a warm,moist environment. I didn't take a pic of that but here is the crumb.

This was from floydm's Pannetone recipe on the homepage picture. It is quite delicious but more fruit bread than bread with fruit. I think next time I will use only about 1 1/2 c fruit total (fruit and raisins together) than 4 cups (as in recipe) as I prefer my holiday bread to be more bready. It may rise faster,also. I had orange flower water and added vanilla for a really wonderfully scented bread. The dried fruit I used were craisins,candied orange peel,candied pineapple and golden raisins. I had slivered almonds instead of sliced. Sliced almonds would have been better. The topping was sugar mixed with a few drops of the orange flower water and vanilla,stirred to a wet,crumbly stage and put on top before baking for a crackly kind of finish.

A new camera is on the Christmas wish list-this one is almot dead! Wish the pics were better.

Happy Holidays! and don't let the holidays break your bank. Take a look around for what will work! It's a good exercise for the brain!

Thanks to floydm for the delicious pannetome and brioche recipes! My co-workers and family love you for it!



nicodvb's picture

Clazar, if you fill the can by 3/4 the panettone will come out very dense. It has to grow A LOT: I never fill more than 1/4 of the can/paper and I let the dough rise until the top before going to the oven.

clazar123's picture


 I would normally fill the can a LOT less but I thought I was doomed with this dough-I didn't think it would grow at all. After a 24 hour first rise to maybe 40% and a 9 hour "proofing" I thought I was fortunate to get what I got. I was in a "save the dough" mode at that point. The last few hours of that 9 hour proof, the dough hardly budged a millimeter but maybe a few more hours would have changed that? It was in a warm, moist box so it wasn't drying out. For a first run of a very densely fruited loaf, it turned out ok as a fruit with bread. Next time, I will adjust the recipe a little and produce more of a bread with fruit. This first bake was dense but very flavorful! It definitely is worth repeating! 

Also, I just ran out of time.It was 9:30 at night and I worked the next morning at 7AM so I had to bake it off. I didn't think I'd get any more rise out of it,as well, but maybe I would have. Next time I'll plan a lot more lead time, just in case.

Thank you!

pmccool's picture


Since there is to be a next time, cut a disc the same diameter as the bottom of the can.  You can trace around the can as the template for the circular piece.  Then cut a rectangular strip of paper to line the side of the can.  It should be as wide as the can is tall and it should be as long as the can's diameter multiplied by pi.  I'd add 1/2 inch or 1 cm just to have some overlap where the ends meet.  Since the disc is apt to be a hair wider than the can, even if you cut inside the lines, you may want to put the rectangular side liner in first and then press the disc down to line the bottom.  That ought to give you a continuous paper lining with no gaps.

I hope that makes things easier for you.


nicodvb's picture

Clazar, are you using yeast or sourdough?

When doing this kind super-heavy dough you need to do 2-3 consecutive (and early) refreshments to your culture before doing the first dough, or there's not enough concentration of yeasts. If I wrote something you already know...sorry:).

Good luck for next time! Panettone is always a very challenging task.

clazar123's picture

Advice is always appreciated-that is how I have learned so much here at the Fresh Loaf.

nicodvb, I used instant yeast this time and that is probably why I was so surprised at the long rise time! I guess I will expect that next time and with the fruit being less dense it will-hopefully- be a less rise time. The flavor, though is wonderful. My husband (who usually is not an enthusiastic sweet eater) loves these individual pannetone. I gave a few away and have just a few left.

Should I call then "can-ettone"? :)

Daisy_A's picture

Thanks for advice on the other thread. Those look stouter cans than in the UK. Have found a stout coffee can and moulded parchment round outside of that.

Wishing you happy baking! Daisy_A