Panettone Easy No Mold No knead Christmas Italian bread

Anyone can make this recipe not authentic but better than most of the store bought ones .

recipe :
410G bread flour ( 3+1/3 cup +tbs)
180G water 3/4 cup
140G sugar 2/3 cup
110 butter (melted) 1/2 cup
70G egg yolks or 4 egg yolks
5 to 7 G yeast
3 to 4G salt
zest of one orange or lemon
80G raisins 1/2 cup
100G candied orange peel

2 to 2 /5 hours bulk fermentation (4 set of stretch and folds )
cold fermentation overnight
proof 1 to 3 hours
bake at 170c for 45 to 50min

#panettone #christmasbaking #breadrecipe #baking #bread

hey what’s up I can’t put the words easy and classic paneton in the same box but I can make a No need no mold no mixer easy paneton for those who don’t have time for long process and they need something more affordable of course it’s not a traditional recipe but still way better than some of those fake store ball panetones and this is going to be the last episode a festive bread series let’s get into this shall we this recipe inspired by how tasty first thing first I’m going to soak 80 g raisins and cranberry in water or can be ROM start mixing the dough by 140 G sugar I’m using mix and four egg yolks mixy mixy to that I’m going to add 180 g water plus 5 G instant yeast if you’re using fresh yeast simply just double it 18 G Honey or about 1 tbspoon 3 to 4 G salt and 110 melted butter 1 teaspoon vanilla zest of one orange or in this case lemon and last but not least they call it paneton flour simply just use a strong flour with high protein I’m using bread flour bring everything with the spatula together you don’t need to use your hand before you continue mixing bring a dam towel we’re going to get rid of extra moisture and then add all of of those beautiful cranberries and raisins into the dough I have 100 G candied orange pills you can use any Citrus you like plus 50 g crushed pistachio again you can use any nuts you like or you can skip it makes everything with spatula you don’t need to use your hand and that’s it put the lead on and let it rest for 30 minutes now let’s make something like paneton mold with baking paper we need 50 8 to 24 cm rectangle I’m going to Longs side fold it in two I guarantee you will do it better than me it’s so easy I’m terrible at these things and then make a ring overlapping rectangle sides of 4 cm secure it with Stabler and that’s it for the bottom also cut four long 36 to 3 cm strip place them on baking sheet better to use another baking paper at the bottom I forget about it in the video and voila easy peasy right we have something like panono back to the door after 30 minutes I’m going to give this bad boy four set of a stretch and fold of course with 30 minutes rest between each [Music] set I’m going to also get little fancy and round it up inside the bowl but you can skip [Music] it this was the second set of stretch and fold and we need two more to go [Music] after like 2 hours or the last set of a stretch and fold I’m going to bring this bad boy on the surface and time to gently round it up you can use little bit of flow scraper is your best body at this stage we just want to create little more tension for the last time before we let it proof transfer it on those strings and immediately fold them to the center make sure they hold the dough tightly I end up cutting 30% of the dough because to me it was a bit bigger than I thought keep in your mind for any 12 CM mold you need 500 G dough put the ring on top and try to lift the dough up with the help of a strings and that’s how they going to help you I have another small Dough too so I’m going to use mold for this so you can see what is the difference into the fridge let them proof overnight and the next beautiful morning remove them from the fridge and you can let them rest on the counter something between 1 to 3 hours in 26° C after 2 hours I lost my patient and it’s time for egg brush to get fancy score them like this with razor put a knob of butter at the middle and close all four sides beautifully not like me for the topping you can use pearl sugar almonds or anything you like I don’t know which one is better Swedish or Belgian if you do please let me know in comment section bake them at 170° C for 45 to 50 minutes paneton needs to rest upside down up to 12 hours but for the one with baking paper this was a mistake my friend don’t do this at home wrap off this bad boy and let’s see what we got inside not bad but not the best but who cares it’s in no neat no mold no mixer paneton and I’m 100% sure you going to make it better than me and this is the regular [Music] one I’m going to go with this day Oro thought I’d take a ride Miss bride was seated by my side the horse was lean and L Misfortune seemed his [Music] lot if you know you know pona always smell like heaven and of course my favorite part tasting time it’s Airy fluffy super super soft oh my God Unforgettable make it and you will tank me later and that was end of festive bread series hope you enjoyed the whole series let me know in comment section happy holiday