Light Panettone recipe

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Ingredients

½ cup lukewarm water, divided, or as needed
2 ¼ cups Italian-style tip 00 flour
¾ ounce fresh yeast
2 eggs
6 tablespoons extra-virgin olive oil
¼ cup raisins
¼ cup dried blueberries
¼ cup chopped dried apricots
3 tablespoons stevia powder
2 tablespoons sugar-free candied fruit
10 drops sugar substitute (such as Truvia®)

Nutrition Info

137.1 calories
carbohydrate: 13.8 g
cholesterol: 37.2 mg
fat: 9.3 g
fiber: 0.9 g
protein: 2.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 24.5 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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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