Quick and Easy Panettone
Indulge in the festive flavors of homemade Panettone without the lengthy preparation time! This delightful recipe allows you to create a light, airy loaf traditionally enjoyed during the holidays, all in a single day. With a delightful mixture of golden raisins, sultanas, and candied fruits, each bite transports you to Italy. Perfect for sharing with family and friends or treating yourself, this Panettone is sure to become a cherished addition to your baking repertoire!
N/A
Servings
220
Calories
19
Ingredients
Ingredients
Golden raisins
1 cup (soaked in rum and warm water)
Sultanas
1 cup (soaked in rum and warm water)
Dark rum
2 tablespoons (to soak the fruits)
Warm water
2 tablespoons (to soak the fruits)
Candied fruit
1 cup (added to soaked fruits)
Active dry yeast
1 tablespoon (for baking)
Warm water
1 cup (between 105 to 110°F for yeast)
Agave nectar
1/4 cup (to sweeten the dough)
Unbleached all-purpose flour
3 1/4 cups (plus 2 more tablespoons if needed)
Granulated sugar
2 tablespoons (for sweet dough base)
Lemon zest
1 tablespoon (freshly grated)
Orange zest
1 tablespoon (freshly grated)
Sea salt
1 teaspoon (for flavor)
Eggs
3 (at room temperature)
Pure vanilla extract
1 1/2 teaspoons (to flavor the dough)
Lemon extract
1/2 teaspoon (to flavor the dough)
Unsalted butter
1/2 cup (softened, plus more for greasing)
Grapeseed oil
2 teaspoons (for greasing bowl)
Egg yolk
1 (for egg wash mixed with 1 tbsp. milk)
Instructions
1
In a medium bowl, combine the golden raisins and sultanas. Add the dark rum and warm water, stir well, and let it sit for 2 hours. After 1 hour, incorporate the candied fruits, stirring periodically to ensure the fruits absorb the liquid.
2
In the bowl of a stand mixer, combine the active dry yeast, warm water, and agave nectar. Allow it to rest for 30 minutes until bubbly.
3
In a separate medium bowl, whisk together the unbleached flour, granulated sugar, lemon zest, orange zest, and sea salt for 2-3 minutes to aerate the mixture.
4
In another bowl, beat the eggs, vanilla extract, and lemon extract together until mixed well.
5
Using the dough hook attachment of the stand mixer, gradually add the flour mixture to the yeast mixture at low speed, combining for about 1.5 to 2 minutes. Next, add the beaten egg mixture and 1/4 cup of butter, mixing at medium speed for 2 minutes until fully combined.
6
Pause to scrape down the sides of the bowl, then add the remaining 1/4 cup of butter and knead the dough on medium-high speed for 20 minutes. If the dough is too sticky, add 2 tablespoons of flour and continue kneading for an additional 2 minutes.
7
Transfer the kneaded dough onto a lightly floured surface, using butter-greased hands. Shape it into a ball. Incorporate half of the soaked fruit mixture, starting with the liquid, and knead until evenly distributed. Add the remaining fruit mixture in the same manner, ensuring all the fruits are incorporated into the dough.
8
Form the dough into a ball again and place it into a large bowl greased with grapeseed oil. Cover with lightly greased plastic wrap followed by a clean dish towel. Let it rise in a draft-free area, allowing it to triple in size for about 2 to 3 hours.
9
Once risen, transfer the dough to a floured surface. With buttered hands, knead gently and shape it into a ball. Place this ball seam side down in a greased Panettone paper mold, then into a butter-greased Panettone pan. Cover again with plastic wrap and a dish towel, allowing it to rise for 1 to 2 hours until it has risen above the top of the pan.
10
Preheat your oven to 375°F (190°C). Carefully remove the plastic wrap and brush the top of the Panettone with the egg wash. Optionally, sprinkle powdered sugar on top.
11
Bake in the preheated oven for approximately 45 minutes, or until a cake tester inserted in the center comes out moist but not wet.
12
Once baked, turn off the oven and leave the Panettone inside with the door slightly ajar for 30 minutes to prevent deflation. Allow it to cool completely before slicing.
13
To store, wrap the Panettone in plastic wrap followed by aluminum foil. It will keep well for up to 1 week at room temperature.
Nutrition Information
8
Fat
32
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Quick and Easy Panettone?
It is a light, airy Italian holiday loaf traditionally enjoyed during festivities, designed in this recipe to be prepared in a single day.
What dried fruits are used in this Panettone?
This recipe uses a mixture of golden raisins, sultanas, and candied fruits.
How long should the raisins soak?
The golden raisins and sultanas should soak in rum and warm water for a total of 2 hours.
When do I add the candied fruit to the soak?
Incorporate the candied fruits into the soaking mixture after the raisins have been soaking for 1 hour.
What is the purpose of the dark rum?
The dark rum is used to soak the dried fruits, infusing them with flavor and moisture.
How long does the yeast need to rest?
The active dry yeast, warm water, and agave nectar mixture should rest for 30 minutes until it becomes bubbly.
What type of flour is best for this recipe?
Unbleached all-purpose flour is recommended for this Panettone.
How do I aerate the flour mixture?
Whisk the flour, sugar, lemon zest, orange zest, and sea salt together for 2-3 minutes.
What flavor extracts are included?
The recipe calls for both pure vanilla extract and lemon extract to flavor the dough.
How is the butter added to the dough?
The butter is added in two stages: first 1/4 cup is mixed with the eggs and flour, then the remaining 1/4 cup is added during the long kneading process.
How long should the dough be kneaded in the mixer?
The dough should be kneaded on medium-high speed for 20 minutes using a dough hook attachment.
What should I do if the dough is too sticky after kneading?
If the dough remains too sticky after 20 minutes, add 2 tablespoons of flour and continue kneading for an additional 2 minutes.
How do I prevent the dough from sticking to my hands?
Use butter-greased hands when handling and shaping the dough on a lightly floured surface.
How is the fruit incorporated into the dough?
The fruit is added in two batches, starting with the liquid, and kneaded by hand until evenly distributed.
What type of oil is used for the rising bowl?
Grapeseed oil is used to grease the large bowl for the first rise.
How much should the dough rise during the first stage?
The dough should be allowed to triple in size, which typically takes about 2 to 3 hours.
What kind of mold is used for baking?
The dough is placed in a greased Panettone paper mold, which is then set inside a butter-greased Panettone pan.
How long is the second rise?
The second rise takes about 1 to 2 hours, or until the dough has risen above the top of the pan.
What is the baking temperature?
The oven should be preheated to 375°F (190°C).
What is used for the egg wash?
The egg wash consists of one egg yolk mixed with one tablespoon of milk.
Can I add a topping before baking?
Yes, you can optionally sprinkle powdered sugar on top of the egg-washed dough before it goes into the oven.
How long does the Panettone bake?
It takes approximately 45 minutes to bake.
How do I check if the Panettone is done?
Insert a cake tester in the center; it should come out moist but not wet.
Why leave the Panettone in the oven after turning it off?
Leaving it inside with the door ajar for 30 minutes helps prevent the loaf from deflating.
How should Panettone be stored?
Wrap it tightly in plastic wrap followed by aluminum foil.
How long does homemade Panettone stay fresh?
It will keep well for up to 1 week when stored at room temperature.
What are the calories per serving?
Each serving contains approximately 220 calories.
What is the fat content per serving?
There are 8 grams of fat per serving.
Is this recipe suitable for the holidays?
Yes, Panettone is a festive staple often shared with family and friends during the holiday season.
What is the protein content?
Each serving provides about 5 grams of protein.