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.

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
14 hrs
total:
15 hrs 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

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

Directions

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.

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  • 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
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