Panettone is the most iconic Italian Christmas recipe, a delicious buttery fruit dough so rich in flavor! This is eggless Mini Panettone for vegetarian: very easy without mold, without knead, without stand mixer, ready in few hours!
The traditional Italian Panettone is very difficult and long to prepare, but with this easy recipe everyone can make an eggless Panettone in a super easy way!
This recipe required just few hours instead of the traditional Panettone’s which needs more days, but the taste is perfectly amazing!
►YEAST: I’ve used an Active Dry Yeast that doensn’t need activation. Every Country has different type of yeast, if your yeast needs to be activated, make it.
►CLASSIC PANETTONE WITH EGGS:
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INGREDIENTS
Makes 9 mini panettoni, about 100g each one:
360-390 g (3-3+1/4 cups) bread flour, or high protein flour, I used Manitoba flour
110 g (1/2 cup) sugar
5 g (1 tsp) instant dry yeast
zest from 1 orange
1 tsp vanilla paste or extract
18 g (1 tbsp) honey
150 g (2/3 cup) water, lukewarm
50 g (3+1/2 tsbp) milk, lukewarm
1/4 tsp turmeric powder
110 g (1/2 cup) unslated butter, room temperature
150 g (3/4 cup) raisins
100 g (3,5 oz) candied fruit (I’ve used orange and citrus), cubed
INSTRUCTIONS:
1. In a medium size bowl, soak raisins with lukewarm water for about 15 minutes. Then you can drain and dry it before use it.
2. In a small bowl mix milk with turmeric powder and set aside.
3. In a large bowl place flour (start with 360 g, then you can increase the amount if needed), sugar, yeast and mix until combined.
4. Add orange zest, vanilla, honey, turmeric milk and water little by little until start mixing: you’ll get a dough.
5. Add softened butter in 3 times: mix slowly until well combined in the dough.
6. Add dried raisins and
7. Mix your sticky and very soft dough with a spatula for few minutes until become less sticky: you can use a stand mixer if you have it, but it’s not needful. You can decide it if you need some extra flour but be careful to not add too much flour or Panettone will turn out dry!
8. Transfer the dough into a greased bowl and let it rise in a warm place for about 1-2 hours or until it double in size.
9. Meanwhile make the molds as I show in the video, using 15x15cm-6x6inch parchment paper squares.
10. Split the rised dough into 9 pieces (about 115 g each one), make folds as I show, and roll into balls.
11. When you finished to roll the dough pieces, start again from the first one and make other folds.
12. Then roll into balls and place the balls into the prepared paper molds (or 100g Panettone paper molds).
13. Cover with plastic wrap and let them rise in the molds in a warm place until reach the sides of the molds (about 1 hour).
14. Remove the plastic wrap on top and let them rest at room temperature for about 15 minutes or until a dry film form on top.
15. Score a cross on the top with a blade or a very sharp knife.
16. Place 1/4 tsp of chilled unsalted butter at the center of the cross.
17. Bake in preheated no-fan oven (upper and lower heat) for 20 minutes.
18. Cool down completely onto a wire rack before serve it.