Eggless Dairy-Free Panettone
This is a simplified version of Panettone. No starter is used and the steps are also reduced to make the recipe easy for anyone to try.
Ingredients
- 1 ½ tsp (4.5 g) Active Dry Yeast (Instant Yeast can also be used, and can be added directly to the dry ingredients)
- 1 cup (240 ml) Water (90-110oF; 32-43oC)
- 1/2 cup (100 g) Superfine (granulated) sugar
- 1/4 cup (60 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 2 ½ cups (350 g) Bread Flour
- 1/8 tsp (a pinch) Turmeric powder
- 1/2 tsp (3 g) Salt
- 1/2 cup (110 g) Dried Fruits Mix (red and green candied cherries; apricots; raisins)
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners (. Set aside.
- To a bowl, add active dry yeast and water. Mix well and let stand for 5 minutes to active the yeast. Note: If instant yeast is used, skip this step and add the instant yeast to the dry ingredients.
- Add sugar to the bowl and whisk until sugar dissolves completely.
- Then add oil and vanilla extract and mix well.
- Add flour, turmeric, salt and dried fruits mix. Mix well.
- Cover and let dough rest for 30 minutes.
- After 30 minutes, wet fingers to prevent sticking. Stretch and fold the dough.Cover and let dough rest for 1 hour.
- After 1 hour, stretch and fold the dough for a second time.Cover and let dough rest for 1 hour.
- After 1 hour, transfer dough to work surface. Do not add any flour to the work surface or to the dough. Divide dough into 6 equal pieces.Then, with wet fingers, form a ball with each piece and place into cupcake liners.
- Cover pan with plastic wrap and let dough rise for 30 minutes.
- Bake in preheated oven, rack middle position, 350oF (180oC) 25-28 minutes or until toothpick inserted in the middle of cake comes out clean.
- Let panettone cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
