PANETTONE made at home simple recipe without a mixer

If making panettone at home seems like an impossible task, here is the recipe for you.

I will help you prepare panettone with a simple dough, without a mixer and don’t worry it’s neither tiring nor will you need the muscles of a bodybuilder … If I can do it anyone can.

Like everyone else, I’ve always been tempted by the idea of making panettone at home and honestly I tried more than once following many different recipes but the result was never up to expectations.

Also because honestly with all the time I spent on it (sometimes recipes with doughs requiring 48 hours of rising) the effort was never quite repaid enough.

After many attempts I found a recipe that allows me to obtain a homemade panettone with virtually “ZERO” effort, certainly very nice and with a pleasant flavor.

A fragrant, very easy panettone enriched with raisins and candied orange peel, which you can replace with chocolate chips or dried fruit.

A recipe with a reduced amount of butter which makes the panettone less greasy, equally tasty, perhaps a little less moist than those you buy commercially, but what about the satisfaction of making it at home…

Well, I’m off to make panettone, Christmas is coming!

PANETTONE made at home simple recipe without a mixer

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 20 Minutes
Cooking time: 45 Minutes
Portions: 1 panettone (about 2.2 lb)
Cooking methods: Oven
Cuisine: Italian

451.70 Kcal

calories per serving

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Energy 451.70 (Kcal)
Carbohydrates 69.18 (g) of which sugars 26.67 (g)
Proteins 11.57 (g)
Fat 14.95 (g) of which saturated 8.93 (g)of which unsaturated 5.25 (g)
Fibers 1.96 (g)
Sodium 28.06 (mg)

Indicative values for a portion of 120 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

4 1/4 cups Manitoba flour
7 fl oz milk
1/2 cup sugar
1/2 cup butter
2 eggs
2/3 cup raisins
1/3 cup candied orange peel (the peel)
1 packet active dry yeast

Preparation

Cut the butter into pieces and put it in a large bowl.
Add the sugar and whisk by hand until you get a creamy texture, then add the eggs one at a time, always stirring with a spoon.
Warm the milk slightly, add the yeast and let it dissolve. Mix well and pour the yeast and milk into the bowl with the other ingredients
At this point add the flour gradually and start kneading by hand.
Finally add the raisins and the candied orange peel cut into small cubes and knead until they are incorporated into the dough.
Cover with a kitchen towel and let rise for at least 4 hours. It should more than double in size.
After the rising time, move the dough onto a lightly floured work surface and work it for a few seconds.
Then form a ball and place it into the proper panettone molds.
Let it rise for another 2 hours.
Bake your panettone in a conventional oven at 338 °F for about 45 minutes.
After about 35 minutes check on it without opening the oven door. If you notice it is browning too much, cover it with aluminum foil and finish baking.
Once baked, remove it from the oven and let it cool.