LIGHT PANETTONE

Light Panettone image

This is my variation on yeasted Christmas panettone with ingredients I like, but fewer calories from sugar. You do need to let the panettone rise a number of times and for long periods, but all the rising results in a soft yet firm panettone that is wonderfully sweet thanks to the dried fruit.

Provided by rossellapruneti

Time 15h15m

Yield 10

Number Of Ingredients 11

Ingredients

½ cup lukewarm water, divided, or as needed
2 ¼ cups Italian-style tip 00 flour
¾ ounce fresh yeast
2 eggs
6 tablespoons extra-virgin olive oil
¼ cup raisins
¼ cup dried blueberries
¼ cup chopped dried apricots
3 tablespoons stevia powder
2 tablespoons sugar-free candied fruit
10 drops sugar substitute (such as Truvia®)

Steps:

Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 13.8 g, Cholesterol 37.2 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 24.5 mg, Sugar 6.7 g