For some, it’s just not Christmas without Panettone.
And that just won’t do.
If it was important to you before going gee eff, it’s still important now. So make it big…
…or make it small. But make it. Like this.
Mix the dry ingredients (Better Batter all-purpose GF flour, sugar, yeast, cream of tartar, salt, lemon zest).
And add the vanilla extract, apple cider vinegar, milk and eggs (4 whole plus 1 yolk for a really rich, tasty bread), and mix on low.
Then add the butter one pat at a time.
Add the dried fruit (I used dried blueberries and diced dried apples). For a more traditional flavor, use diced candied fruit. I didn’t have any, which made my choice easy.
The dough will be like batter. Not like conventional dough. Butter your baking dish and add the dough.
Don’t fill your baking dish too high, so the dough has room to rise. Smooth over the dough with wet hands. Don’t forget — all those eggs will do their job, and the bread will rise even more in the oven.
Once it’s proofed, place it in the oven, and bake until golden brown on top and firm to the touch.
I made some small (in little ovensafe ramekins), and one big one in a 6-cup brioche mold. They do sell these really pretty ovensafe paper panettone molds . But I didn’t have any – and this recipe couldn’t wait another minute.
|Christmas Panettone Bread|
- 2 1/2 cups (350 grams) all-purpose gluten-free flour (I use Better Batter)
- 1 3/4 teaspoons xanthan gum (omit if using Better Batter)
- 1/2 cup (100 grams) sugar
- 3 teaspoons instant (also called rapid-rise or breadmaker) yeast
- 1 teaspoon (4 grams) cream of tartar
- 3/4 teaspoon kosher salt
- grated zest of 1 medium lemon (about 1 teaspoon)
- 8 ounces dried fruit (I used dried blueberries and diced dried apples)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/2 cup warm milk (about 100 degrees F)
- 4 extra-large eggs plus 1 egg yolk, at room temperature
- 1 stick (112 grams) unsalted butter at room temperature, divided into tablespoons
- Cream, for brushing on top
- In the bowl of a stand mixer, place the flour, xanthan gum, sugar, yeast, cream of tartar, salt and lemon zest, and whisk to combine well. In a separate small bowl, place the dried fruit and toss with a tablespoon of the dry ingredients and set it aside.
- Add the vanilla, vinegar, milk and eggs and egg yolk, and mix on low speed to combine. With the mixer still on low, add the butter one tablespoon at a time, blending well in between each addition. Turn the mixer up to high speed, and allow to mix for about 6 minutes uninterrupted. Add the dried fruit and reserved dry ingredients, and mix until well-combined.
- Butter a panettone mold (I used a 6-cup brioche mold, but you could use any sort of baking dish with high sides) very well while the dough is beating. Scrape the dough into the prepared pan (the dough will be like thick batter — see photo)), and smooth the top with wet hands. Place the dough in a warm and humid, draft-free environment to rise until it is about 150% of its original size.
- Preheat the oven to 375 degrees F while the dough is rising. Once the dough has finished rising, brush the top lightly with cream, and place it in the center of the preheated oven and bake, rotating once during baking, until the top is golden brown and the loaf is firm to the touch, 35 to 45 minutes. Allow the loaf to cool briefly in the pan before turning it out onto a wire rack to cool completely.
- Serve right away, or store on the counter wrapped in waxed paper and serve within 2 to 3 days.
The eggs and butter in this recipe are essential to the flavor, texture and aroma of the bread. Substitutions will not result in a good final product.
If you use dried fruit that is larger in size, be sure to dice it before adding it to the dough.
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