Perfectly Fluffy Panettone! Easy Homemade Recipe Without a Mixer

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

In a bowl, mix crumbled yeast, sugar, milk, and flour until smooth to create the 1st dough (Biga).

Cover the Biga and allow it to rise for 1 hour at room temperature, then refrigerate for 12 hours.

For the 2nd dough, place flour on a work surface and make a crater in the center. Add eggs, crumbled yeast, and sugar.

Using a spatula, move flour from the edges of the crater towards the center to absorb the ingredients, then add the Biga.

Mix the ingredients with the spatula, collecting flour from the edges. Add butter and knead until smooth.

Spread the dough with your hands, fold it on itself, and turn it clockwise, repeating this process two more times.

Make a ball with the dough, place it in a bowl covered with cling film, and let it rise for 1 hour at 26-28°C, then refrigerate for 12 hours, and finally let it rise for 2 hours at 26-28°C.

To maintain 26-28°C, place a saucepan of hot water in the oven, then put the dough inside and close the oven.

For the 3rd dough, place flour on a work surface and make a crater in the center. Add eggs and mix flour from the edges to the center.

Add the 2nd dough, sugar, salt, and lemon zest. Knead until the dough comes together.

Gradually add room temperature butter, ensuring each addition is fully incorporated before adding more.

Open the vanilla pod lengthwise and scrape out the seeds, adding them to the mixture.

Add candied fruit and raisins, quickly incorporating them into the dough.

Wet your hands, spread the dough with your hands, fold it on itself, and turn it clockwise, repeating this two more times.

Make a ball with the dough, place it in a bowl covered with cling film, and let it rise for 2 1/2 hours.

Transfer the dough to the work surface, spread it with your hands, fold it on itself, and turn it clockwise, repeating this two more times.

Make a ball with the dough, place it in the mold, and let it rise for 5 hours or until it rises 2 cm below the edge of the mold.

Let the dough rest for 3 minutes in the air to form a crust on top.

With a sharp knife, cut a cross on the surface of the panettone and add a knob of butter in the center.

Place in a preheated static oven at 175°C for 50 minutes.

After 5 minutes, place a baking tray on the top shelf of the oven to prevent burning.

Remove the panettone from the oven when golden brown on the surface.

Check doneness with a long toothpick; if it comes out dry, the panettone is cooked.

Thread the panettone with skewers and turn it over. Let it cool for 6 hours upside down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens