Gluten-Free Panettone - The Star of Your Holiday Table
Dear readers, today we want to introduce you to the gluten-free version of Italy's famous dessert, Panettone. If you want to add a different touch to your holiday tables, this recipe is just for you! With its fruity flavors and soft texture, you'll feel like you're on cloud nine. As you prepare it, your kitchen will smell delightful, and rest assured, everyone will be talking about this taste.
- 1 tablespoon dried sultanas
- 2 tablespoons raisins
- 2 tablespoons chopped dried cranberries
- 2 tablespoons dried black currants
- ½ orange zest, finely grated
- 4 tablespoons Amaretto liqueur
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon vegetable oil
- 1 ¼ cups buttermilk
- ¼ cup orange juice
- 2 eggs
- 1 teaspoon vanilla extract
- ½ orange zest, finely grated
- 3 ½ cups gluten-free flour blend
- 1 teaspoon xanthan gum
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon instant yeast
- ½ cup butter, softened
- ¼ teaspoon salt
Let's get started, in the first step, mix the fruits and Amaretto well in a bowl.
Let the fruits rest for an hour, then strain, reserving the liquid.
In another bowl, mix the buttermilk, orange juice, eggs, vanilla extract, and orange zest. Set aside to let the flavors blend.
Now things get exciting! Mix the gluten-free flour, xanthan gum, granulated sugar, baking powder, and yeast with a mixer.
Add the liquid mixture and fruit liquid to the dry ingredients. Mix for about 5 minutes until you get a smooth mixture.
Add the butter and salt, continue until well combined.
Transfer the dough to a floured surface, knead a little, and form into a ball.
Place in a greased bowl, cover, and let rise for about 45 minutes. The dough is ready when it doubles in size.
Prepare the Panettone mold, make holes at the bottom.
Deflate the risen dough and knead in the soaked fruits.
Cover again and let rise for another 45 minutes.
Preheat the oven to 175º C.
For the topping, mix the egg yolk, milk, and oil. Make a cross cut on top of the dough and brush with the mixture.
Place the Panettone in the oven. Bake for 45-55 minutes until golden brown.
Wait for it to cool before serving and enjoy the taste!
Gluten-Free Panettone - The Star of Your Holiday Table Cooking Tips
Proper fermentation of the dough is crucial when making Panettone. Be patient and wait for the dough to double in size. You can use orange juice instead of Amaretto.
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