Low Fat Classic Panettone
Discover a guilt-free indulgence with our "Low Fat Classic Panettone" recipe, a lighter twist on the beloved Italian holiday bread. Crafted with wholesome ingredients like egg whites, low-fat milk, and yogurt, this panettone retains the rich, fluffy texture and festive flavor of the classic version without the added calories. Fragrant vanilla extract, zesty citrus, and a medley of dried fruits—including raisins, cranberries, and candied mixed fruit—deliver bursts of sweetness in every bite. Perfectly golden and soft, this jewel of the holiday table is made with simple steps to help you recreate bakery-style excellence at home. With a prep time of just 30 minutes, this low-fat bread is ideal for festive celebrations or as a delightful homemade gift. Embrace holiday baking without compromise!
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Recipe Information
Ingredients
- 120 ml Warm water
- 7 g Active dry yeast
- 500 g All-purpose flour
- 75 g Granulated sugar
- 1 tsp Salt
- 3 Egg whites
- 120 ml Low-fat milk
- 100 g Low-fat yogurt
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 1 tsp Orange zest
- 100 g Raisins
- 100 g Dried cranberries
- 100 g Chopped mixed candied fruit
- Non-stick cooking spray
Instructions
In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, whisk together flour, sugar, and salt.
Add egg whites, warm milk, yogurt, vanilla extract, lemon zest, and orange zest to the yeast mixture. Mix until well combined.
Gradually add the wet ingredients to the flour mixture, stirring with a wooden spoon until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly sprayed bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours or until doubled in size.
Once the dough has risen, punch it down gently and knead in the raisins, cranberries, and candied fruit until evenly distributed.
Preheat your oven to 180°C (350°F).
Shape the dough into a ball and place it in a well-greased and lightly floured 18cm (7-inch) panettone mold or a deep cake tin.
Cover the dough loosely with plastic wrap and let it rise again for about 30-40 minutes until it fills most of the mold.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the panettone from the oven, allow it to cool in the mold for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 718.7 g | 261% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 293.5 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 518 mg | 40% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
