Quick Panettone
The texture of a real Panettone, in one afternoon instead of ten days
Hello gourmets,
a real Panettone is made with Sourdough and takes around ten days. That is a lot of time for something eaten in ten minutes, and we did not want that. We did, however, still want the airy, stringy texture.
After quite a few attempts, this is the Panettone recipe that came out of it: a Panettone brioché that comes surprisingly close to the original and is ready in one afternoon. Two things you have to take seriously: plaited-bread flour instead of normal flour, and the two proving times in a home-made proving cabinet.
We made it with chocolate, because nobody in our household likes raisins. You can easily replace the drops with candied fruit or raisins: soak them in rum or Syrup for 30 minutes beforehand so they stay nice and moist.
Ingredients
Panettone dough
Almond crumble
Step by step
Panettone dough
Mix the liquid base
Put 70 g warm water, 9 g cornflour, 35 g sugar, 42 g egg yolk and 2.5 g dried yeast into the Mixing bowl and combine everything.
Aromas and mandarin zest
Add 1 tsp rum aroma and 1 tsp orange blossom aroma. Then grate the zest of 2 mandarins directly into the Bowl, a fine Grater is the quickest way to do this.
Mandarin juice and Glucose syrup
Squeeze half a mandarin and add the juice together with 14 g Glucose syrup to the Bowl. Stir everything briefly.
Melt white chocolate and butter
Melt 17 g white chocolate at 600 watts for 30 seconds in the microwave. Add 17 g butter to the half-melted chocolate and heat everything for another 20 seconds. Stir both together well.
Add braid flour and salt, knead for 10 minutes
Add the chocolate mixture to the Mixing bowl, then 175 g braid flour and ½ tsp salt. Mix everything for about 10 minutes with the K beater on a medium setting.
Braid flour is not a recommendation here, it is a requirement: it contains more gluten than normal flour. And the long kneading is the reason the dough rises so beautifully later.
Fold in the Chocolate drops
Add 50 g Baking-stable Chocolate drops and fold them in only lightly.
Make sure the chocolate is truly Baking-stable, otherwise it will melt away in the Panettone.
Let it rise twice
First proof: one hour in the proofing cabinet
Cover the Bowl with cling film and place it in the switched-off oven together with a Bowl of hot water. Close the door and do not open it again.
This creates a little sauna: warm, humid and without a draught. In the bakery this is called a proofing cabinet. Let the dough rise there for one hour.
Prepare the mold
Take a Panettone mold for 500 g. Grease it generously with a little butter on a piece of kitchen paper or use Non-stick spray.
Second proof: two hours in the mold
Fill the risen dough into the mold, cover it again with cling film and place it back in the oven, with a fresh Bowl of hot water. Two hours.
15 minutes before the end, take the Panettone out and preheat the oven to 150 °C fan.
Almond Crumble & Baking
Blend almonds, icing sugar and flour
Blend 15 g whole almonds with 30 g icing sugar and 2 g flour finely in the mixer.
Add oil and egg white
Add 2 g sunflower oil and 18 g egg white and blend once more. Set the mixture aside briefly.
Spread the crumble over the dough
Take the cling film off the risen Panettone and spread the crumble so that the whole surface is covered.
Pearl sugar and almonds
Sprinkle 30 to 40 g pearl sugar over it, by feel, it does not need to be weighed. Finally place 5 to 8 whole almonds on top.
Bake and cool upside down
Bake the Panettone 40 to 45 minutes at 150 °C fan. Do not raise the temperature: for the right texture it really must bake at a low heat.
Afterwards let it cool upside down, hung by two stainless steel skewers pushed crosswise through the mold. That way it does not collapse.
Panettone
Ingredients
Panettone dough
Almond crumble
Preparation
- Base: Mix water, cornflour, sugar, egg yolk and dry yeast.
- Aromas: Add rum and orange blossom Liquid aroma, mandarin zest, mandarin juice and Glucose syrup.
- Chocolate: Melt the white chocolate with the butter and stir in.
- Kneading: Add braided-loaf flour and salt, knead for 10 min. with the K-beater, then fold in the drops.
- 1st proof: Covered, 1 hr. in the switched-off oven next to a Bowl of hot water.
- 2nd proof: Fill the dough into the greased tin, let it rise for another 2 hrs.
- Crumble: Blend almonds, icing sugar and flour, add oil and egg white, spread over the dough.
- Decoration: Scatter pearl sugar over the top, place 5 bis 8 whole almonds on it.
- Baking: 40 bis 45 min. at 150 °C fan, then let it cool upside down.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Dry yeast
Liquid aroma "Rum"
Orange blossom water, 100 ml
Glucose syrup - 300g
White chocolate for melting
Baking-stable dark Chocolate drops
Coarse pearl sugar
Non-stick spray 250ml
Accessories
Panettone Baking tin 500 g in a set of 5
Steel grater
Panettone stainless steel needle
Delivery in 1 bis 2 working days · Free shipping from CHF 100
A lovely addition
Not needed for the recipe, but it goes well with it.
Panettone Baking tins - Panettone size: 750 gr
Panettone Baking tins - Panettone size: 1 kg
Panettone Baking tins - 100 gr
25 Panettone molds made of cardboard
Panettone bags - bag to choose: 25 x 34 cm
Panettone bags - bag to choose: 32 x h 44 cm
Panettone bags - bag to choose: 40 x h 48 cm
So it turns out perfectly every time
Ordinary White flour won't work here. Braided bread flour has more gluten, and it's exactly that gluten that gives the Panettone its stringy, stretchy texture. Together with the ten minutes of kneading, it's half the battle.
Switched-off oven, a Bowl of hot water next to it, door closed and don't open it again. Warm, humid, draught-free: better than any radiator in the living room, and it costs nothing.
150 °C fan is not a typo. Higher heat browns the surface before the centre is done, and the texture turns dry instead of airy.
Frequently asked questions
For the small 100 g molds, allow about 15 to 20 minutes. It's best to check with a knife whether the centre is done.
This Panettone is a brioché, so more like a Brioche than a traditional Panettone. A day in advance works well, much longer doesn't.
Better not. A whole afternoon is too much: the dough either overproves or collapses again. Stick to the two hours.
Print recipe
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Comments
Question de Valentine
By: Valentine R. On 2025-02-06Bonjour! Merci pour la recette, me réjouis d'essayer à l'occasion. Deux questions me viennent à l'esprit avant de me lancer:
- si on fait la recette avec 6 petits moules, le temps de cuisson est-il réduit ou reste-t-il le même?
- est-ce qu'on peut aussi tester cette recette dans les moules à colombe? ou auriez-vous une recette pour les colombres?
Au plaisir de vous lire, bonne journée
Replied by: Karin On 2025-02-06
Question de Séverine
By: Séverine F. On 2022-12-16Bonjour, tout d abord merci pour cette chouette recette. Combien de temps à l avance peut il être préparé? Ou plutôt combien de temps se conserve t il?
Replied by: Karin On 2022-12-17
Question de Mélissa
By: Mélissa P. On 2021-12-07Bonjour
J'ai envie de tester la version longue au levain, avez-vous une recette ?
Replied by: Karin On 2021-12-08
Question de Anne-Rose
By: Anne-Rose T. On 2020-10-18Bonjour petite question pour le faire refroidir y faut utiliser les pics?
Replied by: Karin On 2020-10-19
Question de Sonia
By: Sonia R. On 2020-10-07Question pour le temps de pause. Peut on le laisser plus longtemps. Par exemple au lieu des 2h si on laisse toute une apres midi possible ou pas? Merci pour votre reponse
Replied by: Karin On 2020-10-07
Réponse
By: Cakelicious-Team On 2019-01-16Daniel: Bonjour, Merci pour votre retour positif! :o)
Alors niveau temps de pause, cela sera pareil. La pâte a bien le temps de se développer, même si la quantité est plus grande.
Par contre en niveau cuisson il faudra cuire 40-45 minutes plutôt que 30 minutes.
Très belle journée.
Salutations, Karin
Question de Client
By: Client C. On 2018-11-27Merci beaucoup pour les commentaires, je ferai avec l'arôme pour éviter toute mauvaise surprise.
Pour l'étuve, j'ai une méthode très peu conventionnelle : au fond du lit sous le duvet et entouré des coussins pour vraiment isoler le pâton et je mouille légèrement le dessus de la pâte pour l'humidité :o)) Je mettrai une photo sur FB quand j'aurai réussi à faire mon dessert!
A bientôt, Nath M.
Réponse à Nath
By: Cakelicious-Team On 2018-11-27Merci pour votre message.
Alors oui il s'agit bien de levure déshydratée (pour le pain). Chez nous on dit levure (pour le pain) et poudre à lever (pour les cake)...
Je n'ai pas testé de mettre le rhum... Je ne suis pas sure que la levure et le reste apprécie l'alcool... Perso je ne tenterai pas...
La recette est top vous verrez! Par contre il faut vraiment faire une étuve (pièce chaude à l'abri des courants) pour que la pâte lève bien. Mais tout est expliqué plus haut. :o)
Belle journée.
Karin