This is my variation on yeasted Christmas panettone with ingredients I like, but fewer calories from sugar. You do need to let the panettone rise a number of times and for long periods, but all the rising results in a soft yet firm panettone that is wonderfully sweet thanks to the dried fruit.


Recipe Summary

30 mins
45 mins
14 hrs
15 hrs 15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.

  • Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.

  • Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

Cook's Note:

You can find 00 flour in specialty stores but you can also try using bread flour.

Nutrition Facts

137 calories; protein 2.5g; carbohydrates 13.8g; fat 9.3g; cholesterol 37.2mg; sodium 24.5mg. Full Nutrition