Italian panettone without yeast
Miscellaneous / / May 24, 2022
Unlike the classic Easter cake, the dough for our version is kneaded very quickly, so you can immediately heat the oven to 180 degrees and prepare a baking dish with a diameter of 18 centimeters. Suitable as a regular detachable form for biscuits, and paper for Easter cakes.
Start by mixing the first four dry ingredients with orange and lemon zest. In a separate bowl, beat soft butter with granulated sugar for about 2-3 minutes, until the mass becomes like an airy cream. Without stopping stirring, add the eggs and yolks, one at a time.
Now arm yourself with a spatula and begin to carefully knead the dough, alternately adding either the dry mixture or the milk combined with vanilla to the egg-butter mass.
Just use a spatula. Unlike a mixer, it will allow you not to overdo it and avoid excessive density of the cake.
The finished dough will resemble a very thick biscuit base. At the very end, add cranberries, raisins or other dried fruits or candied fruits.
Transfer the batter to the tin, filling it about ⅔ full (the pie will grow a lot in the final). Send the panettone to bake for an hour and a half, but start checking the readiness with a toothpick or a match after an hour, focusing on the power of your oven.
Unlike Easter cake, panettone is not sprinkled with icing, but is most often served just like that or sprinkled with powdered sugar.