Panettone Without Butter with Sourdough Starter: A Soft and Light Recipe

Panettone without butter and made with sourdough starter is a delicious variation of the classic Christmas cake, designed for those who seek a lighter and lactose-free option, without sacrificing taste and softness. In this recipe, pastry chef Roberto Mascellaro guides us step by step in preparing a perfect panettone using vegetable fats instead of butter and high-quality ingredients like èViva flour for Big Leavened Products.

First Dough Ingredients

To achieve a soft and well-risen butter-free panettone, here are the necessary ingredients for the first dough:

• 200 g of Suprema 410 | Italian Type “0” Soft Wheat Flour;
• 120 g of water;
• 70 g of refreshed sourdough starter;
• 50 g of granulated sugar;
• 25 g of egg yolks;
• 65 g of a blend of vegetable fats* (choose a blend suitable for sweet preparations);
• 2 g of fine salt.

(*) The vegetable fat blend is made of 50% cocoa butter and 50% extra virgin olive oil.

First Dough Method

1. Start by kneading all the ingredients for the first dough (except the vegetable fat blend) until a well-structured gluten network forms.
2. When the dough is elastic and homogeneous, gradually incorporate the vegetable fat blend.
3. Transfer the dough to a graduated container and let it rise at 26°C for about 12 hours, until it triples in volume.

Second Dough Ingredients

After the resting period, continue with the second dough using the following ingredients:

• 95 g of Suprema 410 | Italian Type “0” Soft Wheat Flour;
• 65 g of granulated sugar;
• 10 g of honey;
• 50 g of egg yolks;
• 2 g of fine salt;
• 65 g of vegetable fat blend;
• 30 g of water;
• 1 vanilla bean;
• 10 g of grated orange and lemon zest;
• 200 g of dark chocolate pieces.

Second Dough Method

1. Knead the first dough with flour, water, and egg yolks until a well-developed gluten network is formed.
2. Add the honey, sugar, and salt, continuing to knead.
3. Then, add the aromas (vanilla and grated citrus zest) and the vegetable fat blend.
4. Finally, incorporate the dark chocolate pieces.
5. Let the dough rest for about 30 minutes, then shape it into a smooth ball and transfer it into the panettone mold.

Rising and Baking the Panettone

1. Let the panettone rise at 30°C for about 6 hours, or until the dough reaches the edge of the mold.
2. Bake the panettone in a preheated static oven at 160°C for about 55 minutes.
3. After baking, flip the panettone upside down and let it cool for at least 12 hours before serving.

Tips for a Perfect Butter-Free Panettone

• Rising Temperature: Ensure a constant temperature of about 26-30°C during the rising phases to achieve a soft and well-structured panettone.
• Choosing the Right Flour: èViva flour for Big Leavened Products is perfect for this type of preparation thanks to its protein content, which guarantees an elastic dough structure.
• Patience: Natural leavening with sourdough takes time, but the final result is worth the wait. The butter-free panettone will be light and aromatic, with a soft and well-aerated texture.

The Importance of Choosing High-Quality Ingredients

To achieve an excellent panettone, the most important factor is undoubtedly the quality of the ingredients. Choosing a flour like ours not only allows you to make a difference, giving your panettone an aroma and flavor that industrial products cannot offer, but also gives you the guarantee of eating real food.

Our flour is free from unwanted elements such as glyphosate, pesticides, and any kind of additives. By choosing èViva, you’ll bring to your table a healthy, natural product made with respect for people and the environment.

Buy èViva flour now and discover the difference that quality makes.