With the easy and quick panettone, even the less experienced can say they made the king of Christmas desserts by hand!
Making homemade panettone, the real one with sourdough, requires experience and time; you need to manage the sourdough in the days prior, by “feeding” it so during leavening it can handle the load of rich and sugary ingredients. You must have time, at least 2 days, and above all, eliminate all commitments … panettone is a serious matter!!
But, it is right that even those not so familiar with big leavened products but who want to challenge themselves and especially to bake a good product, can have the chance to say “I made this” and thus here is an easy and quick version of panettone with brewer’s yeast and a single leavening … a panettone to make in an afternoon, but still good and genuine.
With chocolate chips and candied oranges, with a nice chocolate glaze, the panettone is ready to be showcased on the Christmas table!
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- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2.2 lbs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients
Easy and Quick Panettone of 2.2 lbs
- 3 1/4 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1 egg yolk
- 1/2 cup butter
- 2/3 cup soy milk (or whole milk)
- 0.5 oz fresh brewer's yeast
- 2 tbsp butter
- 1 tsp acacia honey
- mandarin (grated zest)
- vanilla (seeds from a pod or a teaspoon of extract)
- 1/3 cup dark chocolate chips
- 2/3 cup candied orange
- 3.5 oz 70% dark chocolate (or milk chocolate)
- (sugar sprinkles or coarse sugar)
Tools
You need a stand mixer or kneader
Steps
– Heat the butter with the honey, mandarin zest, and vanilla in a small pot; once the butter melts, turn off and cover.
– Pour the crumbled brewer’s yeast and a bit of milk into the mixer bowl; dissolve the yeast and add a few tablespoons of flour to start kneading.
– While the paddle turns at the lowest speed, add the first egg, followed by a few tablespoons of sugar, a bit of milk, and enough flour to form a dough;
– Once the initial ingredients are absorbed, continue with the second egg, sugar, milk, and flour as before; also add the egg yolk and pour in all remaining flour and sugar.
– Knead until the dough starts to develop gluten, forming a cohesive mass.
– Add the butter in 3 portions, incorporating the salt with the final addition.
– Gradually add the aromatic mixture with a teaspoon, continuing to knead at speed 1.5.
– As soon as the dough no longer sticks to the mixer walls, add the inclusions, letting it run at the lowest speed for a few seconds.
– Lightly grease the work surface and your hands, and form a smooth, taut ball by giving it a quick rounding.
– Place the dough in the paper mold, and put it in the oven with the light on until the dome slightly protrudes. (this will take 3 to 4 hours)
– Preheat the oven to 356°F (180°C) and once it reaches temperature, bake for about 35 minutes.
– Insert the thermometer probe about 5 minutes before the end to check that the temperature does not exceed 201°F (94°C) internally. Otherwise, if you don’t have a thermometer, insert a wooden skewer and it should come out dry.
– Quickly remove the panettone from the oven and, if you have skewers, pierce it and hold it upside down until cool.
– When the quick panettone is completely cool, glaze it with the previously melted and slightly cooled chocolate and decorate with sugar sprinkles.
Storage and Tips:
The easy and quick Christmas panettone remains soft for no more than 2 days if kept in a bag.
I recommend kneading it the day before you plan to serve it.
