Holiday Panettone

Holiday Panettone
Recipe type: Breads
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
A holiday favorite in Italy, Panettone is a light and airy sweet bread with candied fruit.
  • 2 packages rapid rise yeast
  • 1 cup warm water
  • ½ cup sugar
  • ½ cup butter, softened
  • ¾ cup egg substitute
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla
  • 5 cups all-purpose flour (divided)
  • ½ cup golden raisins
  • ½ cup chopped citron (candied lemon, usually found with baking
  • products or dried fruits)
  • ½ cup candied fruit
  • 2 tablespoons pine nuts or walnuts
  1. Dissolve yeast in warm water in a large bowl.
  2. Stir in sugar, butter, egg substitute, salt, lemon peel, vanilla and 2½ cups flour.
  3. Beat until smooth.
  4. Stir in raisins, ¼ cup citron, ¼ cup candied fruits and nuts.
  5. Gradually add enough flour to make a soft dough.
  6. Place dough on a lightly floured surface and gently roll in flour to coat.
  7. Knead about 5 minutes or until smooth and elastic.
  8. Place dough in a bowl sprayed with nonstick cooking spray and turn to coat both sides.
  9. Cover and let rise in a warm place for 1-2 hours or until an indentation remains when touched.
  10. Spray two 8-inch round cake pans with a 1½-inch edge with nonstick spray.
  11. Punch down dough and divide in half.
  12. Shape each half into a round loaf about 6 inches in diameter.
  13. Place each loaf into a cake pan.
  14. Cut two strips of heavy brown paper (a paper grocery bag works great) that are 25-inches long and 4-inches wide.
  15. Generously spray one side of each piece of paper with nonstick cooking spray.
  16. Fit the paper on the inside of the pan (sprayed side in), forming a collar around the dough.
  17. Fasten with a paper clip to hold.
  18. Repeat with second pan and piece of paper.
  19. Cover and let rise until doubled, about 1 hour.
  20. Preheat oven to 350 degrees.
  21. Divide the remaining citron and candied fruit and nuts in half and place on top of each loaf.
  22. Bake for 35-45 minutes or until golden brown.
  23. Remove from pan and place on a wire rack. Remove paper collars and allow to cool.
  24. Gently slice each loaf into 12 pieces using a serrated knife.
Nutrition Information
Calories: 163 Fat: 3g Carbohydrates: 31g Sodium: 159mg Fiber: 1g Protein: 4g


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