The Fresh Loaf

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Hybrid of Brioche and Pannettone...?

myrtleskitchen's picture

Hybrid of Brioche and Pannettone...?

Hi, I am going to make this and pretty excited, spent the last 3 days prepping with making elderflower starter. I literally had 150 ml of elderflower wine I was bottling and didn't fit, I left it and forgot to drink and and decided to  experiment.

It was slow to start but my starter is happy and bubbling away.  I am super feeding her, and made a suger water mix in which I am going to steep more dried elderflowers in to use for feeding too.

The peel is in the dehydrater, its not candied I have some time..

I LOVE panettone and brioche. I don;'t have the  equipment to do it proper so hoping to  work on the  hyrbid of styles and technique.

I of course started by googling recipes and got lost in the styles and techniques and now I feel more lost than before.

Do you think it is possible or do I need to  either find a brioche recipe only,, and add fruit and peel, or risk the panettone, when I do not have the parchment, or absolute fear of hanging it, or simply failing. I really would like to make it using the gear I already have, which means baking in a tin.





Southbay's picture

You’ve already succeeded in coming up with  something different that is your own. I say use your judgment to come up with any little adjustments or additional creative techniques to make it work with the recipes and gear you already have.

myrtleskitchen's picture

I have a high failure rate, but yes I am going to attempt it. My last brioche went so hard, was the first time I failed it so my confidence is a bit shot. I like instructions, but we all know sourdough and instructions are a non mix vairable!!


myrtleskitchen's picture

Okay the recipe I settled on uses a biga.. now can I use my new starter for the biga instead of the  commercial yeast?>

clazar123's picture

 It is fun to visit old recipes. I hope you can understand my format. One of my early attempts at converting to weight and volume. The weights are probably more accurate, as a result. Just ask any questions.

A few things I have learned since that time.

1. Panettone depends on the starter being very active. Keep it on an active feed and warmth schedule for about a week before using it. It should just about jump out of the container.

2. You can adapt your starter to being a sweet bread starter. I think part of the issue for many of the failures I have heard about here on  TFL (including my own failures) is that the starter yeasts are not adapted to a sugared environment. In the commercial yeast world there is something called "Osmoltolerant instant yeast". It is a special species of bread and cake yeast that is adapted to the high sugar environment. You can do the same with your starter by introducing sugar in small amounts to your starter (over time so plan this a few weeks/months in advance) and working the amount up to the same percentage as will be in your dough. This encourages the sugar-adapted yeast to thrive and proliferate. This is the variety of yeast you want to raise a panettone.  I will test my theory some time (not during the holidays!) but it does make sense. I did try Osmotolerant instant yeast and it does behave noticeably better than regular yeast in my sweet doughs.

I developed my Pannetoche recipe one Christmas holiday when I planned on making several dozen "Panettones" for coworkers and my recipe attempt was a failure. PANIC. So, I went to my well-tested brioche recipe as the base and used the flavorings and fruit. I new how to make a nice brioche. The "Panettoches" were well received and my holiday was a LOT less stressful!

Here is the link on Fresh Loaf where I posted it. And below is my edited final writeup. It may be a little different from the post write-up.

Enjoy! Practice before you commit to making 2 dozen in your home oven!


A flower scented sweet, rich dough laden with orange peel, pineapple, cranberries and almonds. Based on a brioche recipe for a less dense crumb. Flavor mellows with time.



3 ½ c




¼ c +1 tsp




1 tsp




1-2 tsp (optional)- to adjust rise time. Without yeast, rise time is long.

May need additional yeast to shorten rise time-slow riser due to high sugar and fat content-esp proofing stage.

Orange zest


1 tsp



*Mix dry ingredients in mixing bowl.

Active starter-soft dough consistency (flour/water)


¾ c

Prob. about 70-80% hydration starter. It should be well fed and very active.



¾ c +2tbsp



Approx 104g

2 large


Vanilla extract


1 tsp


Orange Flower Extract


1 ½ tsp

2011 Good level


113 g

½ c  (1 stick)

Cut into small cubes

*Mix wet ingredients in another bowl then add to dry ingredients.

*Beat in stand mixer for 15 minutes-until glossy and smooth. It will be a sticky dough. Handle with         either damp or oiled hands and bench scrapers.

* Put in oiled, covered container and allow to rise to almost double. A longer rise time helps preserve the bread after baking and develops flavors. Works well to retard overnight in refrigerator and finish rising on counter the next day. Slow riser,esp final proof.

*Add to dough and incorporate evenly:

Candied orange peel-diced


½ c

2012 could use ¾ c/100g

Candied pineapple-diced

75 g

½ c


Dried Cranberries


½ c

2012 could use ¾ c/100g

Slivered almonds


1 cup

2012 could use 1 ½ /180g

Final Dough Weight




Large fruit can

(4 in diameter x 4 3/4 in tall)

Use 370-400g of dough to fill 1/2

Recipe makes 3 lg fruit cans and 4 king sized muffins

OR 4 large fruit cans (at about 350g-370g ea)

King sized muffin paper

Use 90g of dough each



*Put into parchmented and oiled containers-OIL the PARCHMENT! Proof (a long proofer) and bake.


myrtleskitchen's picture

That is great, I used as a base, I just posted it worked perfect- even hanging upside down!!

plevee's picture

What a great idea. I make Maggie Glezer's sourdough challah and it takes all day to rise. I'll definitely try this next time!


myrtleskitchen's picture
trailrunner's picture

another WOW!! that is great looking ! I am writing this out for the holidays next year. Do you have any suggestions substitution or insights ? I will be using YW for sure as it likes rich doughs and warmth. Thank you for being SO brave!!! c

clazar123's picture

The crumb on that cake looks beautiful! Evenly distributed, open crumb.


Southbay's picture

The crumb looks like slightly bready cake and super tasty. Really glad it worked out, and I hope you got satisfaction from coming up with your own technique.