How to Prepare Beer Panettone (without candied fruit): Step-by-Step Guide
The Beer Panettone (without candied fruit) is an innovative variation of the classic Italian Christmas cake, perfect for those who want a unique and modern flavor without giving up tradition. In this professional guide, you will discover how to make a soft and aromatic panettone, perfect for surprising friends and family during the holidays.
Necessary Ingredients
- 500 g of manitoba flour
- 120 g of sugar
- 100 g of soft butter
- 3 whole eggs + 2 yolks
- 150 ml of light craft beer
- 15 g of fresh brewer’s yeast
- 1 teaspoon of honey
- 1 vanilla pod
- 1 pinch of salt
- 100 g of chocolate chips (optional)
Detailed Procedure
- Dissolve the brewer’s yeast in the slightly warm beer along with the honey.
- In a large bowl, combine the flour, sugar, eggs, yolks, and vanilla. Start kneading, gradually adding the beer with the yeast.
- When the dough begins to take shape, incorporate the soft butter little by little and the salt.
- Work the dough until smooth and elastic. If desired, add the chocolate chips.
- Let it rise covered for at least 3 hours, until it doubles in volume.
- Transfer the dough into the panettone mold and let it rise for another 2 hours.
- Bake in a static oven at 170°C for about 45 minutes. Let it cool upside down to maintain softness.
Professional Tips
For the best result, use a quality craft beer that enhances the panettone’s aromas. Beer Panettone (without candied fruit) pairs perfectly with spreadable creams or a glass of the same beer used in the dough.
Conclusion
Preparing Beer Panettone (without candied fruit) is an original way to bring a traditional dessert to the table with a contemporary touch. Try this recipe and share your creation on social media by tagging our store! Buy the selected ingredients now in our ecommerce and start experimenting with new gourmet recipes right away.
