Egg-free Panettone
Since many people cannot eat the quintessential Christmas dessert, “panettone,” due to intolerances, I chose to make a version without eggs and with a single dough! And since it’s Christmas, and we must indulge, I covered it with chocolate 😋. Panettone is a very challenging dessert to make at home, but just think of the satisfaction it brings!
If you don’t eat eggs, try these Christmas desserts recipes too:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the egg-free panettone:
with these quantities I made 2 panettones of 750 g each
- 1 1/4 cups Manitoba flour
- 1/2 oz fresh brewer's yeast
- 3/4 cup milk
- 1 lemon (Unwaxed)
- 3 oranges (Unwaxed)
- 1 tbsp honey
- 3 tbsps sugar
- 4 cups Manitoba flour
- 3/4 cup milk
- 1/3 oz fresh brewer's yeast
- 1 cup sugar
- 3/4 cup candied oranges
- Panettone flavoring
- 2/3 cup butter
- orange zest
- lemon zest
- The aromatic mix
Steps
For preparing the egg-free panettone watch the video HERE.
-
Lievitino preparation:
Combine the flour, yeast, and milk. Cover and let it rest for about an hour.
Aromatic mix preparation:
Peel the lemon without the white part,
peel the oranges. Put the peels obtained in the food processor, add honey, sugar
blend
Dough preparation:
Combine the flour, orange zest, lemon zest, sugar,
Add the lievitino (after resting for about an hour), the yeast, the aromatic mix,
Add the milk little by little, the panettone flavoring, and knead for about 10/20 minutes. After about 20 minutes, add the cold butter little by little and keep kneading.
Once completely incorporated, add the candied oranges. Cover it and let it rest for about an hour, then transfer it to an oiled work surface.
Divide it in half because these quantities will make two panettones. Shape a ball and put it in the mold, cover it. Do the same with the other half of the dough. Let the panettones rise in a warm place (I put them in the oven turned off with the light on). Once they reach the edge, uncover and let them sit at room temperature for about 30 minutes. Then make a small incision in the center
Open it a bit and place a small piece of butter. Bake at 350°F for about an hour. Melt the chocolate and glaze the panettone once it has cooled well.
Sprinkle some sugar granules on top!
Enjoy your meal!
