Low Sodium Classic Panettone
Indulge in the festive flavors of Italy with this *Low Sodium Classic Panettone*—an airy, sweet Italian bread that's perfect for the holidays or any special occasion. This version is thoughtfully crafted to be lower in sodium without compromising on taste, featuring a delicate balance of orange zest, vanilla, raisins, and candied citrus peel. The dough, enriched with eggs and unsalted butter, creates an irresistibly light and tender texture, while the beautiful golden crust encases a fragrant, buttery interior. Whether enjoyed fresh or topped with a sprinkle of confectioners' sugar, this homemade panettone is an impressive centerpiece for your next gathering. With a few simple ingredients and a bit of time to let the dough rise, you'll master the art of baking this iconic bread, perfect for serving with coffee or as a delightful homemade gift. Keywords: low sodium baked goods, homemade panettone recipe, festive bread, Italian holiday bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Milk
- 3 units Large eggs
- 1 unit Egg yolk
- 1 orange Orange zest
- 5 milliliters Vanilla extract
- 150 grams Raisins
- 100 grams Dried candied citrus peel
- 60 milliliters Warm water (approximately 100°F or 38°C)
- 20 grams Confectioners' sugar (optional for dusting)
Instructions
In a small bowl, mix the active dry yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine flour and granulated sugar.
In a small saucepan, melt the unsalted butter over low heat. Once melted, let it cool slightly.
In another bowl, whisk together eggs, egg yolk, vanilla extract, and orange zest.
Combine the yeast mixture with the milk and slowly incorporate the flour mixture, alternating with the egg mixture. Knead the dough in the bowl until it forms a sticky but smooth dough.
Gradually add the melted butter, kneading constantly until the dough is elastic and slightly sticky. If it's too sticky, add a bit more flour, one tablespoon at a time.
Lightly butter a large bowl and place the dough inside, covering it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-2 hours or until it has doubled in size.
Preheat the oven to 350°F (175°C).
Once the dough has risen, punch it down to release the air. Knead in the raisins and candied citrus peel until evenly distributed.
Shape the dough into a ball and place it in a panettone mold or a buttered high-sided cake pan.
Cover with plastic wrap and let it rise again in a warm place for about 1 hour.
Cut a shallow X on the top with a sharp knife and place a small piece of butter in the center of the X.
Bake for about 35-40 minutes until the bread is golden brown and a skewer inserted into the center comes out clean.
Let the panettone cool completely on a wire rack before slicing.
If desired, dust the top with confectioners' sugar before serving.
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 716.4 g | 261% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 296.3 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 490 mg | 38% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2337 mg | 50% | |
*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.
