why make this recipe
This No-Knead Panettone is a delightful treat that’s perfect for the holiday season. It fills your home with an amazing aroma and brings the warmth of celebration to your table. With its soft, fluffy texture and sweet flavors from fruits and honey, this panettone stands out as a festive centerpiece. Plus, it’s easy to make without the need for specialized molds, making it accessible for everyone!
how to make No-Knead Panettone
Ingredients :
- 180 g Lukewarm Water (Activates the yeast; use slightly warm water for best results.)
- 18 g Honey (Adds natural sweetness and helps to activate yeast.)
- 7 g Active Dry Yeast (The leavening agent; instant yeast can be substituted without activation.)
- 140 g Sugar (Sweetens the dough and contributes to browning.)
- 110 g Unsalted Butter (Adds richness and moisture; margarine can be used as a substitute.)
- 70 g Egg Yolks (Provides richness and color; room temperature is preferred.)
- Zest of 1 orange (Adds fresh, aromatic flavor; lemon zest can be a great substitute.)
- 1 tsp Vanilla Extract (Enhances the overall flavor; any extract of choice works well.)
- 410 g Strong Bread Flour (Provides structure and elasticity; high-protein bread flour is ideal.)
- 80 g Raisins (Adds sweetness and texture; sultanas can make a perfect substitute.)
- 100 g Candied Fruits (A traditional festive addition; feel free to use your favorite kind or even chocolate chunks for a twist.)
Directions :
- In a bowl, mix the lukewarm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it’s bubbly.
- In another bowl, cream the butter and sugar together until fluffy. Then add the egg yolks, orange zest, and vanilla extract. Mix well.
- Slowly add the yeast mixture to the butter mixture, stirring continuously.
- Gradually stir in the strong bread flour until just combined.
- Fold in the raisins and candied fruits until evenly distributed.
- Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 3-4 hours or until it doubles in size.
- Preheat your oven to 175°C (350°F).
- Once the dough has risen, place it on a lightly floured surface and shape it gently into a ball.
- Transfer it to a baking sheet lined with parchment paper or a baking dish without a mold.
- Let it rest for another 30 minutes, then bake for 30-40 minutes until golden brown on top.
- Allow it to cool completely before slicing.
how to serve No-Knead Panettone
Serve slices of your No-Knead Panettone fresh from the oven or after it cools. It pairs wonderfully with a cup of coffee or tea, making it a great addition to your holiday breakfast or dessert table. You can also add a sprinkle of powdered sugar on top for a festive touch!
how to store No-Knead Panettone
To keep your panettone fresh, wrap it in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to a week. For longer storage, consider freezing it. Just slice it first, wrap it well, and it can last for a few months in the freezer.
tips to make No-Knead Panettone
- Make sure your water is lukewarm, not hot, to avoid killing the yeast.
- Let the dough rise in a warm spot to help it grow well.
- Don’t rush the rising process; this really helps develop the flavor and texture.
- Use your favorite candied fruits to customize the flavor.
- If you like, try adding nuts for added flavor and crunch!
variation
You can experiment with different flavorings such as almond extract or try using different fruits like dried cranberries or other citrus zests. For a chocolate twist, consider adding chocolate chunks instead of candied fruits.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast without activation. Just mix it directly into the dry ingredients.
2. What if I don’t have strong bread flour?
While strong bread flour is ideal, you can use all-purpose flour as a substitute. Just keep in mind that the texture may differ slightly.
3. How can I make this recipe dairy-free?
You can replace the unsalted butter with a dairy-free alternative, such as margarine or coconut oil.
Enjoy making this festive No-Knead Panettone and share it with your loved ones during the holiday season!
No-Knead Panettone
Ingredients
Method
- In a bowl, mix the lukewarm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it's bubbly.
- In another bowl, cream the butter and sugar together until fluffy. Then add the egg yolks, orange zest, and vanilla extract. Mix well.
- Slowly add the yeast mixture to the butter mixture, stirring continuously.
- Gradually stir in the strong bread flour until just combined.
- Fold in the raisins and candied fruits until evenly distributed.
- Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 3-4 hours or until it doubles in size.
- Preheat your oven to 175°C (350°F).
- Once the dough has risen, place it on a lightly floured surface and shape it gently into a ball.
- Transfer it to a baking sheet lined with parchment paper or a baking dish without a mold.
- Let it rest for another 30 minutes, then bake for 30-40 minutes until golden brown on top.
- Allow it to cool completely before slicing.