Fluffy and no-knead sweet bread

Name: Fluffy and no-knead sweet bread - Stanca O.
Ingredients: for 2 cakes 1 kg flour 5 eggs for the dough; +1 egg for the top 300 g sugar (add more if you like it sweeter) 100 g melted margarine/butter 5 tablespoons of oil 400 ml milk 42 g cube of yeast 200 g walnuts 4 tablespoons coco

Dessert - Fluffy and no-knead sweet bread by Stanca O. - Recipia

Every year, as the holidays approach, I make panettone using this no-knead recipe. I love that it doesn’t exhaust me for hours at the table, yet it still turns out fluffy and fragrant. Even though the dough may seem stickier than traditional recipes at first, the final result is just right. In the meantime, I can peacefully prepare the filling or get other things ready in the kitchen. Quick Info Total Time: about 3 hours Preparation Time: 45-60 minutes (including rising and preparing the filling) Baking Time: about 60 minutes Servings: 2 large panettones (16-20 slices in total) Difficulty: medium Recipe Type: holiday dessert (Easter, Christmas) Ingredients 1 kg flour 5 eggs (only the yolks for the dough) 1 egg for brushing on top 300 g sugar (plus 2-3 tablespoons for the filling) 100 g melted margarine or butter 5 tablespoons oil 400 ml milk 1 cube fresh yeast (42 g) a pinch of salt grated zest of 1 lemon grated zest of 1 orange lemon essence (optional) 200 g walnuts 4 tablespoons cocoa powder Instructions 1. All ingredients should be at room temperature before you start. 2. Sift the flour twice into a large bowl, then add a pinch of salt. 3. Mix the yeast with 2 tablespoons of sugar and a little warm milk, then pour the mixture into a well made in the center of the flour. Sprinkle a little flour on top and let the yeast "bloom" in a warm place for about 10 minutes, until it starts to rise. 4. Once the yeast has risen, add the yolks one at a time, the remaining sugar (saving 2-3 tablespoons for the filling), the melted margarine or butter, oil, grated lemon and orange zest, and if you like, a few drops of lemon essence. 5. Start mixing everything with a wooden spoon or by hand, gradually adding the milk. The dough should be well mixed, not kneaded. It will be quite sticky – that’s how it should be. 6. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place until it doubles in volume. This takes about an hour for me. 7. Meanwhile, prepare the filling: beat the egg whites with a pinch of salt until frothy, then add the remaining sugar, ground walnuts, and cocoa. Mix everything well. 8. Prepare the baking trays: grease them with oil and dust with flour. 9. When the dough has risen, grease your work surface with oil and divide the dough into 4 equal parts. Gently work each piece for about 1 minute, just enough to make it more elastic. No serious kneading is needed. 10. Take each quarter of dough and stretch it with your hands (not with a rolling pin) into a rectangular shape, wide enough for the tray. Spread the filling on each, then roll tightly. 11. Take two rolls, twist them loosely together, and place them in the tray. You will end up with two twisted panettones, each made from two rolls. 12. Let the panettones rise in the trays in a warm place for about half an hour. 13. Beat the remaining egg well and brush the tops of the panettones. 14. Place the trays in the preheated oven at 190°C. Do not open the oven in the first 30 minutes. The panettones need about an hour to bake and turn golden brown. 15. Test with a toothpick – if it comes out clean, the panettone is done. 16. Remove the panettones onto a wooden rack and let them cool on one side before completely removing them from the trays. Why I Make This Recipe Often I’m drawn to the simplicity of the method and the fact that it doesn’t require time or strength for kneading. The panettone stays fresh for several days and doesn’t dry out quickly. It’s suitable for any holiday, and the filling can be made quickly. Tips and Variations Tips - Don’t change the ratio of liquids: the dough should be sticky at first, which is how it will turn out fluffy. - Make sure everything is at room temperature. - Don’t force the rising on a radiator or in a very hot oven – it just needs to be warm, without drafts. - Don’t open the oven in the first half hour, or it may collapse. Substitutions - You can use butter instead of margarine for a richer flavor. - Sugar can be adjusted, but using less or more will change the texture and moisture. - Walnuts can be replaced with hazelnuts, but the taste will be different. - If you don’t have orange zest, use only lemon or vice versa. Variations - Add raisins to the filling or directly into the dough if you like. - You can skip the cocoa if you prefer just a walnut and sugar filling. - For a different flavor, use rum or vanilla essence instead of lemon. Serving Ideas - Slice thickly and enjoy simply with coffee or a glass of milk. - It’s also good the next day, slightly warmed or even toasted. Frequently Asked Questions 1. If I don’t have fresh yeast, can I use dry yeast? You can use about 14 g of dry yeast (2 packets). Dissolve it in the same way, with sugar and milk, before adding it to the flour. 2. The dough seems too sticky, should I add more flour? Do not add extra flour. The dough should be soft and sticky. In the end, after rising and shaping with oil, it will be easy to work with. 3. Can I freeze the baked panettone? The panettone can be frozen after it has completely cooled. When thawing, leave it at room temperature. 4. The filling turned out too thin, what should I do? If it seems too liquid, you can add a little ground walnut until it reaches a consistency that holds on the dough and doesn’t run. 5. What if I don’t have special pans for panettone? You can use any taller pan, but it should be approximately the size of a classic panettone (about 30-35 cm long). The height is important so that the filling doesn’t spill out. Nutritional Values The values are estimated for one slice (out of 20): - Calories: ~250 kcal - Protein: 6 g - Carbohydrates: 38 g - Fat: 8 g Values may vary depending on how much sugar and walnuts you use in the filling. It’s a hearty dessert typical for holidays. Storage and Reheating The panettone keeps well at room temperature, wrapped in a clean towel or in a paper bag, for 3-4 days. If you want it fresher after 2-3 days, you can gently warm it for a few minutes in the oven, but not in the microwave – otherwise, it will dry out. For longer storage, slice it and freeze the slices, then thaw them at room temperature.

Fluffy and no-knead sweet bread

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