Sugar-Free Classic Panettone
Delight in the festive flavors of Italy with our Sugar-Free Classic Panettone—a healthier twist on the traditional holiday treat! This recipe swaps out refined sugar for natural sugar substitutes like erythritol or xylitol, making it a guilt-free indulgence for those watching their sugar intake. Loaded with plump raisins, aromatic orange zest, and chunks of candied orange peel, every bite is a burst of fruity goodness. A touch of lemon zest and vanilla extract enhances its delicate sweetness while the addition of chopped nuts adds a delightful crunch. Crafted with a soft, buttery dough and baked to golden perfection, this panettone is as elegant as it is delicious. Perfect for Christmas celebrations or as a special gift, prepare to impress your guests with this wholesome, homemade Italian classic!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 240 milliliters Milk
- 1 tablespoon Active dry yeast
- 100 grams Unsalted butter, softened
- 3 large Eggs
- 100 grams Sugar substitute (such as erythritol or xylitol)
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 150 grams Raisins
- 100 grams Candied orange peel, finely chopped
- 50 grams Chopped nuts (such as almonds or hazelnuts)
Instructions
In a small saucepan, warm the milk to about 40°C (104°F) and dissolve the active dry yeast in it. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar substitute, and salt. Mix well to combine.
To the flour mixture, add the frothy yeast mixture, softened butter, eggs, vanilla extract, orange zest, and lemon zest.
Knead the mixture until it forms a soft and elastic dough, which should take about 10 minutes by hand or 5 minutes using a stand mixer with a dough hook.
Fold in the raisins, candied orange peel, and nuts gently into the dough ensuring even distribution.
Transfer the dough to a large greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 2 hours until it doubles in size.
Punch down the dough to release the air and shape it into a ball. Place it into a greased panettone mold or a deep cake tin lined with parchment paper.
Cover the mold and let the dough rise again in a warm place for another hour until it rises just above the rim of the mold.
Preheat the oven to 180°C (356°F).
Brush the top of the dough with some melted butter to give it a shiny finish.
Bake the panettone for 35–40 minutes or until it has a golden brown color, and a skewer inserted into the center comes out clean.
Once baked, allow the panettone to cool completely in the mold before removing it.
Slice and serve your delicious, sugar-free panettone!
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 721.7 g | 262% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 194.4 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 741 mg | 57% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2912 mg | 62% | |
*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.
