Nut-Free Classic Panettone
Delight in the festive flavors of Italy with this Nut-Free Classic Panettone, a perfect holiday treat for those with nut allergies. This traditional Italian sweet bread is rich, buttery, and elegantly infused with citrus zest, raisins, and candied citrus peel soaked in aromatic rum for an irresistible depth of flavor. Made with simple ingredients like all-purpose flour, eggs, and a touch of vanilla, this recipe creates a light and airy bread with a warm and slightly sweet taste. Ideal for sharing with family and friends, the panettone rises to perfection in a high-sided mold, ensuring its iconic domed shape. Serve it as a centerpiece dessert at your holiday table, or toast slices for a luxurious breakfast treat. With no nuts and a beautiful blend of citrus and spice, this nut-free panettone is a comforting classic everyone can enjoy!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 10 g Active dry yeast
- 100 g Granulated sugar
- 150 ml Lukewarm milk
- 120 g Unsalted butter, softened
- 3 Large eggs, at room temperature
- 2 Egg yolks, at room temperature
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1 tbsp Orange zest
- 1 tsp Lemon zest
- 100 g Raisins
- 100 g Candied citrus peel
- 50 ml Rum
Instructions
Start by preparing the dried fruits: In a small bowl, combine the raisins and candied citrus peel. Pour the rum over the fruits and let them soak for at least 30 minutes, stirring occasionally to ensure they absorb the rum evenly.
In a small bowl, mix the lukewarm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the mixture and let it stand for about 10 minutes, or until it becomes frothy.
In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining granulated sugar, and salt.
Add the yeast mixture, eggs, egg yolks, vanilla extract, orange zest, lemon zest, and softened butter to the flour mixture. Knead the dough on medium speed for about 5 minutes until it becomes smooth and elastic.
Drain any excess rum from the soaked fruits, then gently fold them into the dough using a spatula or by hand.
Transfer the dough to a lightly greased large bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
Once risen, gently deflate the dough and shape it into a ball. Place the dough into a panettone mold or a well-buttered high-sided cake pan.
Cover again and let it rise for another hour or until it has doubled in size and reaches the top of the mold.
Preheat your oven to 180°C (350°F).
Using a sharp knife, cut a shallow X on the top of the dough. Place a small piece of butter in the center of the X.
Bake in the preheated oven for about 40-45 minutes, or until the panettone is golden brown and a skewer inserted into the center comes out clean.
Once baked, remove the panettone from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1204 mg | 401% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 646.3 g | 235% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 239.1 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 530 mg | 41% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2090 mg | 44% | |
*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.
