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No-Rise Panettone

17/11/2023

I can guide you in the preparation of an “Easy Panettone” that does not require the long rising times of the traditional panettone. This version is excellent for those who don’t have much time but still want to enjoy something that reminds them of the flavor of the classic panettone. Keep in mind that the result will be different from the traditional one, but still delicious. Here’s the recipe:

Ingredients

  • 300 g of all-purpose flour
  • 100 g of sugar
  • 100 g of soft butter
  • 2 whole eggs
  • 100 ml of milk
  • 1 packet of baking powder for sweets
  • Zest of 1 lemon
  • 80 g of raisins
  • 50 g of candied fruits (orange and citron)
  • 1 pinch of salt
  • Powdered sugar (for decoration)

Preparation

  1. In a bowl, start by whisking the eggs with the sugar until you get a light and frothy mixture.
  2. Add the soft butter and continue to work with an electric mixer or by hand.
  3. Incorporate the grated lemon zest.
  4. Combine the sifted flour with the baking powder and the pinch of salt, alternating with the milk, until you get a homogeneous mixture.
  5. Add the raisins previously soaked in warm water and squeezed, and the candied fruits, mixing gently.
  6. Pour the mixture into a paper panettone mold (if you don’t have one you can use a round mold, preferably a springform, 18-20 cm in diameter).
  7. Bake the panettone in a preheated oven at 180°C for about 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the panettone from the oven and let it cool on a wire rack.
  9. Dust with powdered sugar before serving.

Remember that this is not a traditional panettone, but a simplified variant, so the texture and flavor will be different from what you are usually used to if you know the classic Milanese panettone.

Curiosity

The traditional panettone has very ancient origins, and various legends narrate its birth. One of the most famous wants it to be invented at the court of Ludovico il Moro in Milan, when, during a Christmas lunch, the planned dessert burnt, and a kitchen boy, Toni, proposed a backup sweet that he had secretly prepared, which was so successful it was called “Pane di Toni”, from which, indeed, Panettone.