Panettone is a delicious citrus flavoured Italian Christmas bread. It is soft and moist and full of flavour because of a long slow fermentation. I have made it extra easy by converting this classic to a no-knead version.
Loaded with lemon and orange zest it will fill your home with the most wonderful smell. But the smell is only one part of this delicious treat. Buttery soft texture and moist crumb filled with fruit and candied peel it is the ultimate Christmas loaf. Glazed with a nut and sugar glaze it comes out the oven with a crispy topping that may as well be my favourite part of it!
Panettone can be a hassle to make. Especially if you are mixing it by hand as the dough is extremely sticky and can be difficult to handle. This no-knead version relies on long cold proofing to develop structure and flavour.
Cold proofing allows for great flexibility when it comes to baking and mixing time. You can leave the dough in the fridge and forget it for a couple of days if you do not have time or your plans change. Or you can chill it for as little as 12 hours and continue with the next step.
Temperature control is not that strict in this recipe. Simply use room temperature ingredients and it will work fine. You can find the panettone cases in my Amazon shop linked below along with all the other equipment I use.
But if you are not into Italian Christmas breads, then do check out the Breads of Christmas playlist on my channel for many more awesome festive bread recipes from all over the World.
📖 Get the recipe ➡️
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🥨 To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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🔪 Find all the things I use here ⤵️
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Chapters
0:00 Intro
1:02 Ingredients & equipment
1:45 Making the glaze
2:28 Making the sponge
2:59 First dough mixing & cold proof
3:55 Second dough mixing & cold proof
6:12 Shaping
7:36 Final proofing
8:17 Decorating & baking
9:20 The result
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#Christmas #Baking #Christmas2021
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