“Quick Panettone: the secret for a sweet and stress-free Christmas! 🍞✨ In just a few hours, you can have a soft and delicious panettone just like the traditional one. Perfect for the holidays, this panettone is an ideal option for those who don’t have time but want the best. Discover the recipe and delight your loved ones with this irresistible treat! 😊”
I hope you enjoy it! 😄
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- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Quick Panettone Ingredients
- 3 oz Manitoba flour
- 0.42 oz fresh brewer's yeast
- 1/3 cup milk
- 1 tsp sugar
- g
- 10.5 oz type 0 flour
- 3.5 oz Manitoba flour
- 2.5 oz egg yolks (room temperature)
- 2/3 cup milk
- 3.9 oz sugar
- 4.2 oz butter
- 7 oz raisins
- 0.18 oz salt
- 1.06 oz honey (or other type of honey)
- 0.32 oz vanilla essence
- 1 orange zest (organic, grated)
- 1 lemon zest (organic, grated)
- 2 tbsp milk
- 1.06 oz sugar sprinkles
Quick Panettone Tools
- Bowl
- Kitchen Spatula
- Baking Mold
- Stand Mixer
First, prepare the starter dough. In a bowl, pour the milk and sugar, add the brewer’s yeast and let it dissolve by stirring with chopsticks or a spoon. Once the yeast is dissolved, gradually incorporate the flour while continuing to stir. Cover with a plate and set aside to rise for one hour.
Soak the raisins in water.
While the starter dough rests, prepare the flavors. In a bowl, add the grated zest of an organic orange and lemon, honey, and vanilla extract. Mix and store in the fridge covered until needed.
Now, in the stand mixer, pour the starter dough, sugar, milk, and egg yolks. Start the mixer at low speed. Slowly add the sifted flours, continuing to mix. Finally, add the salt.
When the dough is well-kneaded (the surface of the dough should be smooth and shiny), add the flavor mix and the softened butter. Drain the raisins, pat them dry, and add them to the mixer. Knead at low speed to incorporate all ingredients.
Transfer the dough to a lightly buttered work surface. Butter your hands as well and fold the dough over itself several times. Form a ball and place it in a buttered container, cover with plastic wrap and let it rise in a turned-off oven with a pot of boiling water.
When the dough has doubled in volume, transfer it back to the lightly floured work surface and work it for a few seconds, folding it again. Form a ball and place it in the mold. I used a low mold, 8.7 inches wide. With a sharp knife or razor blade, make a cross and slightly lift the corners. Place a pat of butter in the center. Cover again with plastic wrap and let it rise in the oven until it is about 0.8 inches from the edge of the mold.
When your panettone is well-risen, put a little milk in a cup and brush it on the surface of the panettone, then sprinkle with sugar sprinkles.
Bake in a preheated static oven at 356°F for about 45 minutes. Check the surface often without opening the oven door.
If you notice it darkening quickly, open the door quickly, place a sheet of aluminum foil, and close immediately. Always perform the toothpick test before removing from the oven.
Once cooked, remove from the oven and pierce with metal rods (even knitting needles work) and let it cool upside down in a larger container.
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