The gluten-free panettone with yeast has a very soft texture and a delightful aroma, just like the classic panettone. With the right precautions, the dough remains very soft. Thanks to the long fermentation and the biga, it stays soft for up to 5 days. Fragrant, rich in candied fruits and raisins, it’s perfect to share or give as a gift for the Christmas holidays. You can also add nuts like walnuts, hazelnuts, or almonds with chocolate chips instead of candied fruits. It’s possible to make it lactose-free.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Hours
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 3/4 cup flour (Fioreglut Caputo)
- 1/3 cup water
- 1 tsp dry yeast (gluten-free)
- 2 1/4 cups flour (Fioreglut Caputo)
- 3 eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup water
- 10 1/2 tbsp butter
- 1 cup flour (Fioreglut Caputo)
- 1/2 cup sugar
- 4 egg yolks
- 2 1/2 tbsp honey
- 1 tsp salt
- 1/3 cup water
- 10 1/2 tbsp butter
- 1 lemon
- 1 orange
- 1 vanilla pod
- 4 1/4 oz raisins (gluten-free)
- 4 1/4 oz candied orange (gluten-free)
Tools
- 2 Muffin pans
- 2 Bowls
- 1 Stand mixer
Steps
8:00 AM In a bowl, pour the flour, yeast, and water.
Mix with a fork and cover with plastic wrap.
The dough will be lumpy.
Let it rise for 12-16 hours at room temperature, around 64-68°F.8:15 AMIn a small bowl, combine the grated citrus zest.
Add the honey and vanilla.
Mix well and cover with plastic wrap.
Let it macerate at room temperature.9:00 PM In the bowl of the stand mixer, pour the biga.
Add the flour and water.
Start the mixer, and after a few rounds, add the sugar.
When the sugar is absorbed, add the egg yolks and eggs.
Let it knead well for about 5 minutes.
Add the softened butter.
Continue kneading for another 5 minutes.
If the dough is too dry, add a few tablespoons of water.
If it’s too soft, add flour.
Stop the machine and cover with plastic wrap.
Let it rise for 12 hours in a warm place, around 77°F.9:00 AM Deflate the dough and add the flour with the aromatic mix and sugar.
Add the water and start.
Let it mix for a few minutes, then add the sugar and egg yolks.
After 5 minutes, add the softened butter.
Cut the oranges into cubes and coat them lightly with rice flour along with the raisins.
When the butter is absorbed, add the raisins and the candied orange peel.
Mix well and stop the machine.
Divide the dough into two equal parts.
Place them inside 1 kg panettone molds with a spoon.
Level the surface with a wet spoon.
Cover with plastic wrap and let it rise at 79-82°F.The panettone should reach the edge of the mold.
Preheat the oven to 338°F.
Remove the plastic wrap and bake.
Bake for about 40 minutes.
Do the toothpick test.
Remove from the oven and immediately invert for 10 hours.
Package with appropriate food bags.
Tips
The panettone stays soft for 5-6 days.
For the lactose-free version, replace the butter with lactose-free butter or with vegetable margarine.
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