Secrets for Making a Delicious Panettone Without Raisins at Home

Panettone is, without a doubt, one of the fundamental pieces on Peruvian Christmas tables. Although its origins go back to the Italian baking tradition, this sweet bread has become a cultural ambassador that brings families together during year-end celebrations. It is a preparation similar to brioche, whose magic lies in an extremely tender, airy, and fragrant crumb, usually enriched with candied fruits.

For those who enjoy the texture and flavor of this bread but prefer to avoid raisins, making this version at home is the ideal solution. By doing it yourself, you have absolute control over the quality of the ingredients and can customize the filling to your taste. This recipe, of medium difficulty, yields eight servings and requires about an hour of initial preparation, in addition to rising and baking times, resulting in an artisanal product that surpasses any commercial option.

The science behind a perfect crumb

Achieving a panettone with the proper structure requires patience and attention to technical details. The key is not only in the ingredients but in how you handle them during the process:

• Milk temperature: it is essential that the milk for the preferment is warm, around 40 ºC. If it’s too hot, you could kill the yeast, and if it’s cold, the fermentation process will be significantly delayed.

• Gluten development: when kneading with the mixer, aim to reach the membrane stage; this happens when, after stretching a bit of dough, you can see a thin film that does not tear. This is the technical indicator that the structure is ready to retain the gases of fermentation and achieve that characteristic fluffiness.

• Inverted resting: once the bread comes out of the oven, it is vital to hang it upside down by threading skewers through the base. This prevents the crumb, being so airy and tender, from collapsing under its own weight as it cools, preserving its perfect shape.

panettone without raisins | RECIPE

Ingredients

For the preferment: – 60 grams bread flour – 10 grams active dry yeast – 90 grams warm milk – 20 grams sugar

For the dough: – 500 grams bread flour – 180 grams sugar – a pinch of salt – 3 eggs – 50 grams pisco – 1 tablespoon vanilla essence – ½ teaspoon orange blossom water – Orange zest – 100 grams butter

Preparation

1. Begin by preparing the preferment. In a bowl, place the yeast and dissolve it with the warm milk at 40 ºC.

2. Add the sugar and flour, mix with a balloon whisk until no lumps remain. Cover with plastic wrap or a damp cloth and let it proof for one hour, or until it doubles in volume and attains a fluffy texture.

3. In the bowl of a stand mixer, pour in the flour, salt, and sugar. Mix and make a well in the center.

4. In the center, incorporate the eggs, the pisco, the vanilla essence, the orange blossom water, the orange zest, and the prepared preferment.

5. Mix with the dough hook until all ingredients are integrated.

6. Add the butter and knead on maximum speed for 10 minutes until the gluten develops.

7. Check the dough by gently stretching it; if you can see a thin film, it is ready. Shape into a ball, cover, and let rest in an oiled bowl until it doubles in volume.

8. Stretch the dough with your hands, incorporate the candied fruits, roll it and knead lightly to distribute the ingredients.

9. Return to a ball, place in a panettone paper mold and let rest in a warm place until it reaches three-quarters of the mold.

10. Bake at 180 ºC for 50 minutes. When removing, pierce the base with two long skewers, turn it over and hang the mold on a rack until it cools completely.

This panettone is a high-calorie and fatty option, ideal to share on a special afternoon accompanied by a cup of hot chocolate. By making it at home, you ensure exceptional quality and an authentic flavor that will delight all your guests.

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