Light Panettone

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 137 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.