A simple recipe for panettone without yeast

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Like our Easter cake, Italian panettone is prepared with yeast dough with the addition of eggs and butter. But if you have not yet had time to switch to you with yeast dough, then try the panettone version without yeast, which turns out to be as tasty as the original.

Ingredients:

• 4 cups (480 g) flour
• 1 tablespoon baking powder
• ¾ teaspoon of baking soda;
• ½ teaspoon salt;
• 1 tablespoon orange peel
• 1 teaspoon lemon zest
• 1 cup (240 ml) milk
• a pinch of vanillin;
• 120 g soft butter;
• 1 cup (220 g) sugar
• 2 eggs;
• 2 egg yolks;
• ⅓ cup (50 g) cranberries;
• ⅓ cup (50 g) raisins.

Unlike the classic Easter cake, the dough for our version is kneaded very quickly, so you can immediately preheat the oven to 180 degrees and prepare a baking dish with a diameter of 18 cm. You can use both a regular spring cake tin and paper cake tins.

Start by mixing the first four dry ingredients with the orange and lemon zest. In a separate bowl, beat the soft butter and granulated sugar for about 2-3 minutes, until the mixture looks like an airy cream. Without stopping stirring, start adding eggs and yolks, one at a time.

Now arm yourself with a spatula and begin to gently knead the dough, alternately adding the dry mixture to the egg-butter mass, then milk mixed with vanilla. A spatula, unlike a mixer, will allow you not to "process" the dough and avoid excessive density of the pie.

The finished dough will resemble a very thick biscuit base. At the very end, add any preferred dried or candied fruit.

Transfer the dough to the baking pan, filling it by about ⅔ (the pie will grow very large as it bakes).

Send the panettone to bake for an hour and a half, but start checking the readiness with a toothpick or a match in an hour, focusing on the power of your oven.

Unlike Easter cake, panettone is not glazed, but most often served just like that or sprinkled with powdered sugar.