Indulge in the festive joy as you savor the buttery and delicious taste of this classic No Knead Italian Sweet Bread known as Panettone.
With this recipe, anyone can easily make Panettone without using a stand mixer or going through the kneading process.
Unlike the traditional Panettone, which requires several days of preparation, this version only takes a few hours, but the taste is still absolutely amazing!
What is No Knead Italian Sweet Bread (Panettone)
Traditional Panettone is tall domed shaped bread that's light and airy in texture.
The dough is rich and sweet, containing ingredients such as butter, eggs, and sugar. It often includes candied fruits, citrus zest, and raisins, which add flavor and texture to the bread.
I use a combination of dried cranberries, raisins, apricot and candied citrus peel. But feel free to use your favorite candied fruits.
Choice of Mold or Baking Pan for This Bread
Panettone is usually baked in special paper panettone molds, but if you don't have them, a regular cake pan works just fine.
- If you don't have a panettone paper mold, you can place the dough in a greased and lined cake pan with a 6-inch (15 cm) diameter and about 3 inches (7 cm) in height.
- If your pan is shallower, you can make a taller-sided pan by using a double layer of parchment paper when lining the sides. Make sure that the parchment extends about 2 inches (5 cm) above the rim.
Here are step by step pictures so you can see what the dough at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Soak the dried fruit
- In a medium size bowl, soak the dried fruit in lukewarm water for about 15 minutes. Then you can drain and dry it before using it.
- I use a combination of dried cranberries, raisins, apricot and candied citrus peel which when combined weighed 1 ½ cups (225g) But feel free to use your favorite candied fruits.
- Alternatively, if you don’t like dried fruit use chocolate chips in the same quantity - just be sure to eliminate the soaking stage 😁
- In a medium-sized bowl, use a spatula to blend ½ cup (113g) of salted butter, 1 teaspoon of vanilla extract, and 2 teaspoons of lemon or orange zest until the mixture is light and creamy.
- Incorporate 4 egg yolks, stirring after each addition.
- Blend with a spatula until the mixture is thoroughly combined, then set it aside.
- In a separate large bowl whisk together 2 ⅔ cup (340g) bread flour (recommended) or all purpose flour, ½ cup (100g) white granulated sugar, 1 ½ teaspoons instant dry yeast and ¾ teaspoon salt (add 1 teaspoon salt if using unsalted butter)
- If you're using active dry yeast, use 2 teaspoons instead. Ensure that when using active dry yeast, you activate it with a little warm water - between 105–115 °F(40-46°C ) or according to the package instructions before adding the mixture to the flour.
- Add ⅔ cup (160ml) of warm water (approximately 105–115 °F or 40-46°C) and mix it in.
- While the liquid may seem minimal compared to the flour, resist the urge to add more water. Doing so could lead to the dough becoming overly sticky once you incorporate the butter-yolk mixture in the next step.
- Add the butter-yolk mixture
- Mix well with a spatula until the butter-yolk mixture is well incorporated. The dough will be very soft and sticky.
- Drain out excess water from the soaked dried fruit and add it to the dough
- Use a spatula to combine the dried fruit into the dough.
- Transfer your dough into a large bowl greased with butter, cover with plastic wrap.
- Allow the dough to rise in a warm location until it doubles in size, typically taking about 1 to 1 ½ hours. For further clarification on what this means, refer to the details below ⬇.
- When your dough is in a bowl, it has the space to expand in all directions, not just upward.
- So, it doesn't necessarily need to rise significantly to double in volume. For additional certainty, consider using a clear plastic container, like a dough bucket or an ice cream bucket.
- Gently press the dough down until it's level, mark it with tape, and after 30 minutes, if it has reached twice the original height, it has doubled in volume and is ready to go!
- Once the dough has doubled in size turn it out onto a lightly floured surface.
- Use your spatula to mix the dough, folding it in an inward motion for a few minutes until it forms a ball and becomes slightly less sticky.
- Place the dough into a panettone paper mold. I used a mold that is 6 inches (15 cm) in diameter and 4 inches (10 cm) in height. See section on choice of mold for alternative baking pan)
- Cover loosely with plastic wrap and let rise in a warm location until the dough just about reaches the rim of the mold, about 1 to 1 ½ hours.
When the bread is almost done rising, position the oven rack in the middle of the oven and preheat to 356° F / 180° C (160° C fan).
- Using a sharp knife, make a shallow cross on top. Then lightly brush the top with beaten egg or a little milk.
Bake in the oven for 40 to 45 minutes or until a skewer inserted comes out clean. Keep an eye on it, as oven times may vary. In my case, it was ready within 38 minutes. If you notice the top browning too quickly, simply cover the panettone bread loosely with aluminum foil.
- Take it out of the oven, insert two long wooden or metal skewers about 1 inch (2 ½ cm) from the bottom, and flip the panettone upside down.
The Purpose of Hanging Panettone Upside Down After Baking
Hanging the panettone upside down helps prevent collapsing and ensures a lighter texture, avoiding a dense loaf. This method maximizes the air pockets, contributing to a softer overall texture for the bread.
I balanced the skewers using two tall glass cups.But you can also use a tall narrow pot or bowl, ensuring that the skewers rest securely on the rim.
When letting panettone cool and hang, it's better to leave a gap instead of allowing it to touch the bottom of any container or surface.
If you've chosen cake pans over a Panettone paper mold, avoid skewering or flipping.
Instead, let it cool in the pan for approximately 30 minutes, then carefully remove and invert it onto a wire rack to cool completely.
18 and 19: Slice and enjoy after it has completely cooled.
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