No Knead Italian Sweet Bread known as Panettone

PREP TIME 20

COOK TIME 40

Rise time 2

TOTAL TIME 3

12 servings

Indulge in the festive joy as you savor the buttery and delicious taste of this classic No Knead Italian Sweet Bread known as Panettone.

Ingredients

US Customary - Metric

For the soaked fruit

1 ½ cups dried fruit (see note 1)
Add just enough hot water to cover the fruit

Butter-yolk mixture

½ cup salted butter (softened at room temperature)
1 teaspoon vanilla extract
2 Tablespoons lemon or orange zest
4 egg yolks (from large eggs)

Flour mixture

2 ⅔ cups of white bread flour (Alternatively, you can use all-purpose flour if bread flour is unavailable)
½ cup white granulated sugar
¾ teaspoon salt (add 1 teaspoon salt if using unsalted butter)
1 ½ teaspoons instant dry yeast / rapid rise yeast (see note 2 if using active dry yeast)
⅔ cup warm water (approximately 105–115 °F or 40-46°C)

Instructions

Soak the 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.
1 ½ cups dried fruit
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 😁

Butter yolk mixture

In a medium-sized bowl, use a spatula to blend butter, vanilla extract, and lemon or orange zest until the mixture is light and creamy.
½ cup salted butter, 1 teaspoon vanilla extract, 2 Tablespoons lemon or orange zest
Incorporate egg yolks, stirring after each addition.
4 egg yolks
Blend with a spatula until the mixture is thoroughly combined, then set it aside.

Flour mixture

In a separate large bowl whisk together the flour, white granulated sugar, instant dry yeast and ¾ teaspoon salt (add 1 teaspoon salt if using unsalted butter)
2 ⅔ cups of white bread flour, ½ cup white granulated sugar, 1 ½ teaspoons instant dry yeast / rapid rise yeast, ¾ teaspoon salt
Add 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.
⅔ cup warm water

Combine yolk mixture with flour mixture

Add the butter-yolk mixture to the flour mixture.
Mix well with a spatula until the butter-yolk mixture is well incorporated into the flour mixture. The dough will be very soft and sticky.

Add drained soaked fruit

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.

First rise

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. (See note 3)

Second rise

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 note 4 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.

Bake

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.

Cooling

Once removed from the oven, insert two long wooden or metal skewers about 1 inch (2 ½ cm) from the bottom of the panettone and gently flip it upside down.
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.
Remember that 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 used cake pans instead of Panettone paper mold, you can't skewer it or flip it upside down.Rather just cool it down for about 30 minutes in the pan. Then you can remove from the pan and invert onto a wire rack to cool down completely.
Slice once completely cooled.

Storage

Room temperature: Tightly wrap with plastic wrap and place it in a resealable bag or cover it with foil. Stays fresh at room temperature for up to 3 days if stored correctly.
Freeze: For freezing, you can freeze the panettone either sliced or as a whole loaf. Wrap the leftovers with plastic wrap and then store them in a sealed, freezer-safe bag.
To defrost: The panettone can be frozen for up to 3 months. Thaw overnight in the refrigerator, then place it on the kitchen counter to reach room temperature.

Recipe Notes

1.Dried fruit: 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 😁

2. Active dry yeast: 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.

3.How the dough doubles in size: 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!

4. Alternative to Panettone mold: 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.

Nutrition

Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!