Easy and Quick Panettone: for years I wanted to make a simple version accessible to everyone, without long waits and without the various doughs typical of traditional panettone. With this recipe, I succeeded, and I’m sure you’ll like it too. The dough is unique, the leavening is slow and natural overnight, and in the morning you can bake it and enjoy it with a homey aroma that fills the entire kitchen.
The result is amazing: a tall, soft, well-aerated, and fragrant panettone. When I first brought it to the table, they couldn’t believe it was homemade. It’s really perfect for Christmas lunch or dinner, or to give as a gift in a nice package along with my Christmas sweets you already know, like the Homemade Layered Pandoro and the Panettone with Chocolate Chips.
If you love holiday sweets, also try my Pandoro and Nutella Truffles or check out the easy Christmas desserts collection.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 509.55 (Kcal)
- Carbohydrates 77.27 (g) of which sugars 34.89 (g)
- Proteins 12.33 (g)
- Fat 18.24 (g) of which saturated 9.84 (g)of which unsaturated 7.91 (g)
- Fibers 2.98 (g)
- Sodium 303.57 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Easy and Quick Panettone Dough
- 2/3 cup Manitoba flour
- 1/3 cup water
- 2 tsp fresh brewer's yeast
- 1 tsp sugar
- 1 tbsp acacia honey
- 1 orange zest
- 1 lemon zest
- 2 tsp vanilla extract
- 1 2/3 cups Manitoba flour
- 1 1/4 cups all-purpose flour
- 2/3 cup water
- 1/2 cup sugar
- 4 egg yolks
- 1/2 cup butter
- 1 tsp salt
- 1 2/3 cups raisins
Useful Tools
- 1 Mold for a low 2.2 lbs panettone
- 1 Mixer (I used a Kenwood)
- 1 Needle (for panettone or knitting needles)
Preparing the Easy and Quick Panettone
In a bowl, dissolve the yeast and sugar in the water. Add the flour, mix quickly, and form a ball. Cover and let rise until doubled.
Mix honey, orange zest, lemon zest, and vanilla extract. Let it rest for the necessary time.
In the mixer, combine the starter dough, water, and sugar. Gradually add the flour and mix. Add the egg yolks one at a time, then the softened butter and salt.
When the dough is smooth and elastic, add the aromatic mix and well-drained raisins.
Cover and let rise overnight.In the morning, transfer the dough into the 2.2 lbs mold. Let it rise to the rim.
Score the surface with a cross and bake in a static oven at 340°F for about 50 minutes.
Once baked, pierce the base with the needle and invert the panettone until completely cooled.
Storage and Useful Tips
Store the panettone in a food bag for 2 days, so it stays soft and fragrant.
For a more indulgent version, you can replace the raisins with dark or white chocolate chips: freeze them for 2 hours so they don’t melt during baking.
For a fresh effect, also add candied orange cubes to the dough.
For a gluten-free version, you can use a specific mix for leavened products, slightly increasing the water to get a soft dough.
Frequently Asked Questions
Can I substitute the raisins with chocolate chips?
Yes, you can use dark or white chocolate chips. I recommend freezing them for at least two hours so they won’t melt during baking.
Can I make the panettone without a mixer?
Yes, it’s possible to knead by hand, but it will take longer to achieve a smooth and elastic dough. I suggest working it patiently to develop the gluten mesh well.
How do I know when the panettone is cooked?
The surface should be well golden, and when pierced with a skewer, it should come out dry. Alternatively, you can check the internal temperature: it should be around 201°F.
Why do I need to invert the panettone?
Panettone should always be inverted after baking to prevent it from collapsing during cooling. Thanks to the “upside-down” cooling, it maintains its soft and tall structure.
How long does it last?
It stays soft for 2–3 days if stored in a well-closed food bag. It’s best to avoid leaving it uncovered, as it tends to dry out.
