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Light Panettone

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"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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15 h 15 m servings 241 cals
Original recipe yields 10 servings

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  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. 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

Per Serving: 241 calories; 9.7 g fat; 35.3 g carbohydrates; 5.3 g protein; 37 mg cholesterol; 25 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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