Panettone
A delightful Italian bread loaf filled with dried fruits and flavored with vanilla and lemon zest, perfect for festive occasions.
Ingredients
- active dry yeast (7 grams)
- warm water (240 milliliters)
- white sugar (50 grams)
- eggs (2 )
- nonfat plain yogurt (120 milliliters)
- vanilla extract (5 milliliters)
- grated lemon zest (15 grams)
- salt (1 grams)
- unbleached all-purpose flour (480 grams)
- dried currants (40 grams)
- raisins (40 grams)
- confectioners' sugar (15 grams)
- butter (15 grams)
Instructions
- Combine yeast, water, and sugar in a medium bowl. Cover and let stand for 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable but not sticky. (You may need up to 5 cups flour.) Place dough in a large, lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in the bowl, transfer to a floured surface, and knead in the fruit.
- Form dough into a ball, place in the prepared cake pan, cover loosely with a dish towel, and let rise for 30 minutes (the loaf will rise above the pan sides). Brush with melted butter, if desired. Bake for 45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 210
- fat: 2 g
- sats: 1 g
- carbs: 41 g
- fibre: 1 g
- protein: 6 g
- salt: 0.076 g