Panettone without yeast
Panettone without yeast is a quick way to make Italian pastry in just a few hours, instead of waiting several days. Without long proving, the dough turns out soft and tender thanks to its unrivaled kneading technique.
This panettone is no inferior to the classic one, and even surpasses it with its lightness and tenderness. Its delicate texture makes it perfect for a family breakfast or festive table.
Using interesting combinations of dried fruits and candied peels, you can create a unique flavor that will delight you and your loved ones. This is a great choice for those who want to try something new and delicious.
The preparation does not require complicated ingredients or special skills — just follow the recipe, and your panettone will be ready in just a couple of hours!
Variations
- Instead of cranberries, use raisins, currants, prunes, or dried apricots
- Add orange, lemon, pear, or cherry candied peels to taste
- Combine different dried fruit mixes for a unique flavor
Tenderness Secrets
- The key is to use a spatula instead of a mixer when kneading the dough, to avoid over-tightening
- Butter and sugar should form a light airy cream before adding eggs
- Carefully alternate adding dry mixture and milk - do not overweigh the dough
Ingredient Tips
- Orange and lemon zest should be fresh for a bright aroma
- Butter must be soft for easy beating with sugar
- Cut dried fruits into equal pieces for even distribution
Culinary Nuances
- Form diameter 18 cm — detachable for sponge cake or paper for buns
- The dough fills only 2/3, as panettone will rise significantly during baking
- Unlike buns, panettone is not glazed - serve plain or dusted with powdered sugar
Ingredients for the recipe
Ingredients
Ekorod Organic Top Grade Wheat Flour 800g
480 g
Dr.Oetker Baking Powder 10g
1 tbsp
Eco Food Soda 200g
0,75 tsp
NZ Rock Salt 1kg
0,5 tsp
Kotanyi Dessert Orange Peel 20g
1 tbsp
Kotanyi Lemon Peel 14g
1 tbsp
Molokia Sweet Cream Butter 82% 180g
150 g
Khutorok White Crystalline Sugar 800g
250 g
Yasensvit Molodilny Chicken Eggs С0 6pcs
3 eggs + 2 egg yolks
Organic Milk Organic Pasteurized Milk 2.5% 900g
150 ml
Pripravka Vanilla 2g
1 pc
Auchan Dried Cranberry 200g
200 g
Dobryk Sugar Powder 350g
to taste
Preparation steps
01
Preparation — Preheat oven to 180°C. Prepare an 18 cm diameter form. Time: 10 min. Benchmark: Oven preheated, form ready.
02
Mixing dry ingredients — Mix flour, leavening agent, soda, salt. Add orange and lemon zest. Time: 5 min. Benchmark: Dry mix is uniform.
03
Beating butter and sugar — Beat soft butter with sugar for 2-3 minutes until light and fluffy. Time: 3 min. Benchmark: The mixture lightens and increases in volume.
04
Adding eggs — Gradually add eggs and yolks one at a time, continue to beat. Time: 5 min. Benchmark: Mixture is smooth and uniform.
05
Kneading dough — Carefully mix the dough with a spatula, alternating dry mix and milk with vanillin. Time: 5 min. Benchmark: Dough is like thick sponge cake batter, no lumps.
06
Adding dried fruits — Add cranberries or raisins, distribute evenly in the dough. Time: 3 min. Benchmark: Dried fruits evenly distributed.
07
Baking and Cooling — Transfer the batter to the prepared pan, level the top and bake in a preheated oven at 180°C for 45–55 minutes until golden brown. If the top browns too quickly, cover with foil. Leave the baked panettone in the pan for 10 minutes, then remove and cool completely on a wire rack. Time: 55 min. Indicator: Golden top, skewer comes out clean, crumb is soft and fluffy.
08
Tip: Yeast-free panettone is a quick alternative to the traditional recipe. No glaze. Stores in an airtight container up to 4 days. Tastes even better the next day after it settles.
Where to order ingredients
Select the required ingredients in one of the stores
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