PANETTONE - NO MOLD, NO KNEAD
Equipment
- Parchment paper
- Stapler
- Ruler, scissor, pencil
- OR 1 kg traditional Panettone paper mold
Ingredients
- 180 g (3/4 cup) lukewarm water
- 18 g (1 tbsp) honey
- 7 g (2 tsp) active dry yeast or instant dry yeast
- 140 g (2/3 cup) sugar
- 110 g (1/2 cup) unsalted butter melted
- 70 g 4 egg yolks room temperature, beaten
- The zest from 1 orange grated
- 1 tsp vanilla extract
- 410 g (3 1/3 cup + 1 tbsp) strong bread flour with 14 g protein I've used Manitoba flour. If you can't find this type of flour, use a bread flour with high protein amount (13-14 g).
- 80 g (1/2 cup) raisins
- 100 g (3,5 oz) candied fruits chopped in large chunks. The traditional Panettone is made with candied orange and cedar, but you can use your favourite candied fruit.
Instructions
Make the mold
- Cut a 58x24 cm-23x9,5 inch rectangle with parchment paper.
- Longwise fold in two: you get a 58x12 cm-23x4,7 inch rectangle.
- Press and slide your fingers over the fold so that the rectangle can easily close and shape into a ring.
- Make a ring overlapping the rectangle sides of 4 cm-1,5 inch and use a stapler to secure it. You get a 17x12 cm-6,7x4,7 inch round mold.
- Cut 4 long 36x3 cm-14x1 inch strips of parchment paper.
- Line a baking sheet with parchment paper and place the 4 long strips in the center to form a star.
- The mold is done, you will assemble it when Panettone dough is ready!
Make Panettone
- Soak raisins in lukewarm water for about 20 minutes.
- In a large bowl dissolve honey in water, add the yeast and wait 10 minutes to activate the yeast. The waiting time is optional and you can skip it if you use instant yeast or if your active dry yeast doesn't need to be activated.
- Add sugar, beaten eggs and mix until well combined. Then add melted butter, vanilla, orange zest and mix until combined.
- Add flour in 3 times: use a strong bread flour with about 14 g of pretein amount (like Manitoba). You get a very very sticky dough, more similar to a thick batter than a dough: it's ok!
- Drain and dry raisins with kitchen paper and incorporate it to the dough with chopped candied fruit.
- Cover the bowl with plastic wrap and let it rise for 30 minutes. If you live in a hot climate you can let it rise at room temperature; if your home is about 19-20°C is better to let it rise in slightly preheated and turned off oven.
- After 30 minutes, wet your hands and make 4 folds to the dough in the bowl (watch the recipe video below to see how I make them). Cover with plastic wrap and let it rise for 30 minutes.
- Repeat the folding method for another 3 times, leaving 30 minutes in between each round (let it rise in preheated turned off oven if your home is cold).This folding method is 2 hours long, but making folds is incredibly easy and quick: you make the 4 folds in literally 2 minutes!After the folding method, the dough became more shiny and a bit less sticky.
- Invert the dough onto the work surface, be gentle and touch it as little as possible, and form it into a large ball.
- Transfer the dough at the center of the parchment paper strips star (or in a traditional 1 kg panettone paper mold) and quickly lift the strips and stick them to the dough.Quickly place the parchment paper ring mold around the dough; you can lift the strips to lift the dough if it spreaded too much.
- Cover with plastic wrap and place in refrigerator to rise overnight (you can leave it in the fridge from 8 to 20 hours). It's ready when the dough reaches 2 cm from the top of the mold.
- Remove from the fridge, you can set the dough at room temperature from 1 to 3 hours.
- Remove the plastic wrap on top and let it dry panettone top at room temperature for 30 minutes.
- Score a cross (1 cm deep) on top of panettone using a blade.
- You can place a piece of butter on top of panettone or you can make the "scarpatura" of panettone as I show you in the recipe video below.
- Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for 50 minutes or until a skewer comes out clean.After about 25 minutes that it's baking, cover Panettone on top with a double aluminium foil to prevent burns.
- Cool down for at least 2 hours before slice it and serve it.If you used a traditional panettone paper mold, you can skewer panettone - immediately when comes out from the oven - at 1cm-0,5 inch from the bottom with two long knitting needles and invert panettone upside down over two paper towel rolls (watch this video to see the technique): in this way your panettone won't become flat on top.If you've used a homemade parchment paper mold, you can't cool it down upside down.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
For this recipe you have to use a bread flour with high amount of protein (at least 13 g of protein; I’ve used Manitoba flour that features 14 g of protein).
Don’t use all purpose flour, because it absorbes less water so you maybe should add more all purpose flour to make this dough.
This dough has to be pretty sticky and it rises many hours, if you use all purpose flour it will turn out less fluffy!
After the folding method you can see in my recipe video above, the dough is ready to be placed into your homemade mold to rise.
I prefer to let rise Panettone in refrigerator at least 7-8 hours or until it almost reaches the side’s top. You can also let it rise in refrigerator for up to 20 hours.
If you don’t want to wait so many hours, you can place Panettone to rise in a warm place at about 28°C-82°F (slightly preheat and turned off your oven and place Panettone in the turned off oven). It’s ready to be baked until it almost reaches the side’s top as you can see in the picture above.
In this pic you can see my panettone made in a traditional store-bought 1kg Panettone paper mold.
The pro of making Panettone in its traditional mold, is that you can skewer with two long knitting needles IMMEDIATELY when it comes out of the oven, invert it upside down over two paper towel rolls, and cool it down for at least 2 hours upside down. Check out my Panettone Easy Way to see how I cool down Panettone upside down.
Thanks to the upside down cooling technique, Panettone will keep its domed shape and it won’t collapse!
If you use a homemade parchment paper mold like I show you in this recipe, unfortunately you can’t skewer and invert Panettone because it won’t stick to the parchment paper mold and it it would fall if you turned it upside down.
For this reason a Panettone made with homemade parchment paper mold becomes a bit flat on top when cools down.
In Italy we often serve Panettone with an amazing Mascarpone frosting. Check out my Italian Panettone Frosting recipe and finds out all the tips to serve Panettone like an Italian!
