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| Light Panettone |
"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."
Ingredients :
- 1/2 cup lukewarm water, divided, or as needed
- 2 1/4 cups Italian-style tip 00 flour
- 3/4 ounce fresh yeast
- 2 eggs
- 6 tablespoons extra-virgin olive oil
- 1/4 cup raisins
- 1/4 cup dried blueberries
- 1/4 cup chopped dried apricots
- 3 tablespoons stevia powder
- 2 tablespoons sugar-free candied fruit
- 10 drops sugar substitute (such as Truvia®)
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 15H15M |
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- 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.
Notes :
- You can find 00 flour in specialty stores but you can also try using bread flour.
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