How to Make a Quick Panettone with Belìce EVOO (Butter-Free)

This recipe replaces butter with Asta olive oil, giving the panettone a denser crumb structure but incredible softness and a unique fruity aroma.

Ingredients

Strong Flour (Manitoba or W300+)
500 g
Essential for supporting the rich dough.

Granulated Sugar
150 g

Eggs
3 medium
At room temperature.

Egg Yolks
2
For a richer, yellower dough.

Asta Nocellara del Belìce Oil
120 ml
Must be high-quality and fruity.

Lukewarm Whole Milk
150 ml

Fresh Brewer's Yeast
25 g (or 10 g dry)

Salt
5 g

Orange and Lemon Zest
1 fruit each
Only the colored part, finely grated.

Vanilla
1 bean or 1 teaspoon extract

Sultanas (Raisins)
100 g
Soaked in rum or lukewarm water.

Mixed Candied Fruit (Orange, Citron)
100 g
Cut into small cubes.

Amaretto Glaze or Icing Sugar
Q.S. (Quantum Satis/As Needed)
Optional.

Panettone Mold
1 (750g - 1 kg)

1. Starting the Leavening (Quick Biga)

Dissolve the brewer's yeast in a small portion of the lukewarm milk with a teaspoon of sugar.
In a bowl, mix this yeast mixture with 100 g of flour. Cover and let it rest in a warm place for about 20-30 minutes until bubbles form.

2. The Main Dough (Eggs and Aromas)

In the bowl of a stand mixer (with the hook attachment) or a large bowl, place the remaining flour, sugar, eggs, and egg yolks.
Add the yeast mixture and start kneading at low speed.
Add the remaining milk, salt, and aromas (zest and vanilla).

3. Incorporating the EVOO

When the dough is well combined, start adding the Belìce EVOO in a slow stream, very slowly, as if you were making mayonnaise.
Continue kneading until the oil is completely absorbed and the dough has developed gluten (incordato), becoming smooth, elastic, and pulling away from the sides of the bowl (about 15-20 minutes total).

4. Candied Fruit and First Proofing

Drain the raisins well and dry them slightly. Dust them with flour along with the candied fruit.
Add the dried and candied fruits to the dough and mix for just one minute to distribute them evenly.
Place the dough in a bowl lightly oiled with a little oil, cover with cling film, and let it proof in a warm place until it has doubled in volume (about 2-3 hours).

5. Shaping and Second Proofing

Gently deflate the dough and shape it into a sphere.
Place the dough into the panettone mold.
Let it proof again in a warm place until the dough reaches about 1-2 cm from the edge of the mold (about 1-2 hours, depending on the temperature).

6. Baking

Just before baking, score a cross on the top of the panettone with a sharp razor blade.
Bake in a preheated oven at $170^circtext{C}$ (static/non-fan mode) for about 45-55 minutes. If the surface browns too quickly, cover it with aluminum foil.
Always do the skewer test.

7. Cooling (Essential!)

Stand it up straight! As soon as it comes out of the oven, the panettone must be pierced at the base with two long skewers and hung upside down (between two supports) until it is completely cold. This step is crucial so that it does not collapse on itself.

The Touch of Nocellara del Belìce EVOO

Nocellara EVOO is a sublime ingredient in this recipe:
Softness: The oil, being liquid, incorporates better, making the final dough incredibly soft and moist.
Aroma: The light fruitiness and almond notes of the Valle del Belìce EVOO do not overpower, but rather enhance the vanilla and citrus aromas, creating a truly Sicilian synergy.
If you decide to try this recipe, be sure to use a very strong flour (W300 or Manitoba) to support the amount of fat (the oil) and hydration.

Olio Asta

Data:11/28/2025

In Recipes

Panettone Evo Oil Castelvetrano Oil Belice Oil Asta Oil