A simple recipe for panettone without yeast

As our Easter cake, Italian panettone is preparing to Butter yeast dough with eggs and butter. But if you have not had time to go to you with a yeast dough, try panettone version without yeast, which is obtained by the same delicious as the original.

Ingredients:

• 4 cups (480 g) flour;
• 1 tablespoon baking powder;
• ¾ teaspoon of baking soda;
• ½ teaspoon salt;
• 1 tablespoon orange zest;
• 1 teaspoon lemon rind;
• 1 cup (240 ml) of milk;
• a pinch of vanilla;
• 120 g of soft butter;
• 1 cup (220 g) of the sugar;
• 2 eggs;
• 2 egg yolks;
• ⅓ cup (50 g) cranberries;
• ⅓ cup (50 grams) of raisins.

In contrast to the classical cake, the dough is kneaded for our version is very fast, so you can immediately heat the oven to 180 degrees and prepare a baking dish 18 cm in diameter. It can be used as a regular form of detachable for biscuits and cakes to paper forms.

Begin mixing with the first four ingredients with dry orange peel and lemon. In a separate bowl whip the soft butter with sugar for about 2-3 minutes, until the mixture is similar to an air cream. Without stopping the agitation, start typing the eggs and yolks, one at a time.

Now armed with a shovel and start gently kneading the dough, in turn adding to the egg-oil mass of the dry mixture, then mixed with vanilla milk. The blade, in contrast to the mixer, will not "recycle" the dough and pie avoid excessive density.

The finished dough will resemble a very thick base for biscuit. At the very end add any preferred dried or candied fruit.

Put the dough into the mold, filling it about ⅔ (pie greatly increase in size of the baking time).

Send panettone bake half an hour, but the willingness to begin checking with a toothpick or a match in an hour, focusing on the power of your oven.

In contrast to the cake, panettone not pour glaze and often served just one way or sprinkled with powdered sugar.