Panettone without leavening

Name: Panettone without leavening
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Type 00 flour 2 ½ cups; Eggs (about 4 whole) 7 oz; Sugar 0.67 cup; Partly skim milk ¾ cup; Dark chocolate chips 3.5 oz; Blueberries dried 0.3 cup; Honey 1 tbsp; Powdered yeast for sweets 3 ¾ tsp; Sunflower seed oil 3.7 tbsp; Potato starch 6.3 tbsp; Sugar 3 ½ tsp; Egg whites 2 ½ tbsp; Almonds to taste; Granulated sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 6 persone
Cost: Low
Note plus 30 minutes to freeze the chocolate chips

PRESENTATION

Recipe by
Sara Bonaccorsi

Do you want to prepare and serve a panettone on the same day, perhaps on Christmas Day? The no-leavening panettone comes to the rescue. We know that this preparation requires very long times to obtain a soft and fragrant product. But for those who are not experts in large leavened products or wish to achieve an equally delicious effect, the recipe with the classic instant cake yeast is perfect. The final appearance will indeed be a panettone, with a texture and flavor closer to a soft cake, enriched with lots of chocolate chips and dried cranberries. You can even slice it for a delicious panettone French toast! On the surface of this no-leavening, truly clever panettone, you won't miss the classic glaze and typical almonds. Prepare the no-leavening panettone yourself and customize it according to your tastes!

Also try these variations of panettone:

Panettone with sour cherries and chocolate
Panettone with brewer's yeast
Gluten-free panettone
Panettone with figs and almonds
Panettone with pears and chocolate

INGREDIENTS

Type 00 flour 2 ½ cups (300 g)

Eggs 7 oz (200 g) - (about 4 whole)

Sugar 0.67 cup (125 g)

Partly skim milk ¾ cup (200 g)

Dark chocolate chips 3.5 oz (100 g)

Blueberries 0.3 cup (50 g) - dried

Honey 1 tbsp (25 g)

Powdered yeast for sweets 3 ¾ tsp (16 g)

Sunflower seed oil 3.7 tbsp (50 g)

Potato starch 6.3 tbsp (50 g)

for the glaze: Sugar 3 ½ tsp (15 g); Egg whites 2 ½ tbsp (35 g); Almonds to taste; Granulated sugar to taste

Preparation

How to prepare Panettone without leavening

To prepare the no-leavening panettone, first put the chocolate chips in the freezer for 30 minutes (this trick prevents the chocolate chips from sinking to the bottom of the panettone during baking). Prepare the glaze for the surface and store it in the refrigerator until ready to use: lightly whip the egg white with a fork, add the granulated sugar 1 and mix 2. In a bowl, put the eggs and granulated sugar and work the ingredients with a fork 3;

Add the milk 4, sunflower seed oil 5 and mix to blend the ingredients well 6.

Also add the honey 7 and mix again. In a bowl, pour the flour, potato starch 8 and yeast; mix 9.

Gradually add the dry ingredients to the egg mixture 10. Continue to mix with a fork 11 until you get a smooth, lump-free batter 12.

Add the dried cranberries 13 and the frozen chocolate chips 14. Mix well 15,

until they are well combined 16. Pour the batter into a 1 lb panettone mold or a 8-inch high mold 17. Pour the glaze over the surface of the panettone 18;

decorate with sugar sprinkles 19 and almonds 20. Bake in a preheated static oven at 350°F for 45 minutes, on the middle-lower rack. Always do the toothpick test before removing from the oven. Remove the no-leavening panettone from the oven 21, let it cool and serve.