Italian Panettone is a very traditional Christmas recipe, a buttery sweet bread made with egg yolks, candied fruit and raisins.This eggless version was highly requested from my followers who can't have eggs because I previously shared the classic egg Panettone recipe.Both of my Panettone recipes are beyond easy to make! Usually traditional Italian Panettone is very long and difficult to prepare: you could need many days since it's made with sour dough and not with yeast and you usually need a professional stand mixer; but with this recipe you'll get a delicious Panettone with the classic original flavor without effort!I have substituted egg yolks with a mix made with milk and turmeric powder, but don't worry, you won't taste turmeric, I used it just for the yellow color, since Panettone is slightly yellow thanks to the yolks. It tastes like the traditional Panettone, even witout eggs! The texture is slightly different because I made it without stand mixer or kneading by hands so everyone can easily make it at home!
360-390 g(3-3+1/4 cups)bread flourManitoba or high protein amount flour (W350)
110 g (1/2 cup)sugar
5 g1tspinstant dry yeast
1 tspvanilla pasteor extract
zest from 1 orange
18 g(1 tbsp)honey
150 g (2/3 cup)waterlukewarm
50 g (3+1/2 tbsp)milklukewarm
1/4 tspturmeric powderjust for the color (optional)
110 g(1/2 cup)unsalter butterroom temperature
150 g (3/4 cups)raisinsdried
100 g (3,5 oz)candied fruitorange and citrus, cubed
In a medium size bowl, soak raisins with some lukewarm water for about 15 minutes. Then you can drain and dry it before use it.
In a small bowl, mix milk with turmeric powder and set aside.
In a large bowl, place flour (start with 360 g, then you can increase the amount if needed), sugar, yeast and mix until combined.
Add orange zest, vanilla, honey, turmeric milk and water little by little while start mixing: you'll get a dough.
Add softened butter in 3 times: mix slowly until well combined in the dough.
Add dried raisins and candied fruit.
Mix your sticky and very soft dough with a spatula for few minutes until become less sticky: you can use a stand mixer if you have it, but it's not needful. You can decide if you need some extra flour but be careful to not add too much flour or Panettone will turn out dry! The dough have to be wet and a bit sticky.
Transfer the dough into a greased bowl and let it rise in a warm place for about 1 or 2 hours or until double in size.
Meanwhile make the paper molds as I show in the recipe video, using 15x15 cm-6x6 inch parchment paper squares. You can also use store bought 100 g Mini Panettone molds (6,5x4,5 cm-2,5x1,7 inch).
Split the rised dough into 9 pieces (about 115 g each one), make folds as I show in the video, and roll into balls.
When you finish to roll the dough pieces, start again from the first one and make other folds.
Then roll into balls and place the balls into the Panettone paper molds.
Cover with plastic wrap and let them rise in the molds in a warm place until reach the sides of the molds (about 1 hour).
Remove the plastic wrap on top and let them rest at room temperature for about 15 minutes or until a dry film form on top.
Score a cross on the top with a blade or a very sharp knife.
Place 1/4 tsp of chilled unsalted butter at the center of the cross.
Bake in preheated no-fan oven (upper and lower heat) for 20 minutes.
Cool down completely onto a wire rack before serve it.
Store at room temperature closed in a blastic bag for about 4 days or in freezer for about 2 months.You can slightly warm up in microwave before have it.