Best 2 Light Panettone Recipes

**Panettone: A Taste of Italian Christmas**

Panettone, a traditional Italian cake, is a beloved symbol of Christmas in Italy and beyond. With its fluffy texture, sweet flavors, and candied fruit, this iconic treat has captured the hearts of people worldwide. This article presents a collection of light panettone recipes that offer a delightful twist on the classic. These recipes cater to those who seek a lighter version of the traditional panettone, without compromising on taste and texture. From a classic light panettone recipe to variations with different fillings and flavors, these recipes provide options for every panettone lover. Whether you're a seasoned baker or a beginner looking to try something new, these light panettone recipes are sure to impress your family and friends this holiday season.

Here are our top 2 tried and tested recipes!

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

Categories Bread Yeast Bread Recipes

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

PANETTONE

Panettone image

Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 17

Ingredients

4 tbsp warm milk
1 x 7g sachet fast-action dried yeast
150g caster sugar
250g butter, softened
5 medium eggs, lightly beaten
2 tsp vanilla extract
grated zest of 1 lemon
grated zest of 1 orange
550g strong white bread flour, plus extra for dusting
80g raisins
80g sultanas
3 tbsp dark rum
100g good-quality candied lemon and orange peel, finely chopped
30g whole blanched almonds, roughly chopped
1 tbsp caster sugar
1 tbsp egg white
1 tbsp icing sugar

Steps:

Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.
Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.
Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.
Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.
Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.
Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 - 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.
When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.
Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

Nutrition Facts : Calories 713 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

Tips:

Use fresh and high-quality ingredients for the best results.
Make sure the yeast is active and fresh before using it. If the yeast is old or inactive, the panettone will not rise properly.
Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the panettone a light and airy texture.
Let the dough rise in a warm place until it has doubled in size. This will help to ensure that the panettone is light and fluffy.
Bake the panettone in a preheated oven until it is golden brown. The panettone should be cooked through, but not overcooked.
Let the panettone cool completely before slicing and serving. This will help to prevent the panettone from crumbling.

Conclusion:

Panettone is a delicious and festive bread that can be enjoyed by people of all ages. With its light and airy texture, sweet flavor, and beautiful appearance, panettone is the perfect bread to serve at any special occasion. Whether you are making it for a holiday meal or a special occasion, panettone is sure to be a hit.