Eggless Panettone | Easy No Mold No Knead Italian Fruit Christmas Bread | How Tasty Channel

Make a real Italian Panettone at home with this easy eggless recipe, soft, buttery, and full of the authentic flavor of raisins and candied orange! This version is made without eggs, without kneading, and even without a special mold, you can easily create your own parchment paper mold at home.

Traditional Italian Panettone is a very difficult recipe, usually takes several days and requires sourdough and a stand mixer, but this simplified recipe gives you the same aroma in a fraction of the time. Perfect for Christmas or any holiday celebration!

📙PRINTABLE RECIPE AND TIPS: https://www.how-tasty.com/eggless-panettone-no-mold-no-knead/

►PANETTONE MOLD FROM SCRATCH (at 0:58): https://www.youtube.com/watch?v=LQtDhDctRTI&t=470s

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► CLASSIC EASY PANETTONE (WITH EGGS): https://www.youtube.com/watch?v=LQtDhDctRTI&t=470s
► CHOCOLATE CHIPS PANETTONE: https://www.youtube.com/watch?v=8Xs8dimCRGQ&t=169s
► MINI EGGLESS PANETTONE: https://www.youtube.com/watch?v=jORMY-Pd6_c&t=152s

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Hello, welcome to my channel! I’m Valentina, an Italian recipe developer and I know how Panettone can be a very difficult recipe Many of you can’t eat eggs and always ask me for eggless recipes, that’s why I want to share this Eggless Easy Panettone This Panettone is made without stand mixer, store-bought mold and eggs: anybody can make it! 180 g lukewarm water 18 g honey Mix until dissolve 7 g active dry yeast or instant yeast If your yeast needs to be activated let it rest for about 10 minutes until bubbles form on top 130 g sugar Mix until combined Mix 45 g milk with 1/4 tsp turnmeric powder (turmeric it’s just for the color, you can skip it!) Add into the yeast mix The zest from 1 orange 1 tsp vanilla extract About 420-450 g Manitoba bread flour Use a strong bread flour with 13-14 g of protein Incorporate gradually in 3-4 times Slowly incorporate 100 g melted unsalted butter You can use your hands or a stand mixer instead Let it rise in a slighlty warm place for about 1,30-2 hours I show you 3 options for Panettone mold! 1: the original store-bought paper mold, 1 kg panettone, 17x11cm 2: homemade mold with parchment paper In this recipe video I showed how to make it: link in the infobox! 3: springform pan + parchment paper Grease a 17 cm springform pan Line the bottom with parchment paper 58×20 cm parchment paper. Fold in two. You get 58×10 cm parchment paper Line the sides of the pan 3 staples 17×10 cm mold, set aside for later 120 g raisins Soak in lukewarm water for about 10 minutes Squeeze and well dry. Flour the work surface Make some folds and form into a rectangle 100 g candied orange 120 g soaked and dried raisins Make some folds and form into a ball. Transfer into the prepared mold. You have two options for the second rising: 1: let it rise slowly in refrigerator for about 8-12 hours 2: or let it rise quickly in a warm place until reach 2 cm to the mold top. After 12 h in refrigerator I let it rest at room temperature until reach 2 cm to the mold top. Let the top dry for 10 minutes wihtout plastic wrap, then score a cross on top with a blade. Unsalted butter on top Bake in preheated oven (no fan, up+low heat, lowest rack) at 160°C for about 50 minutes. Cover with double aluminium foil after about 25-30 minutes baking. It’s ready when a skewer comes out dry. Cool down for at least 2 hours before unmold and slicing. Slice with a serrated knife. You can store it at room temperature wrapped in plastic wrap for few days. It smells amazing!! If you enjoy it, don’t forget to leave a like: it’s a work of love <3 Thanks so much for watching, stay connected for new recipes!