Gluten-Free Panettone

In panettone, rum-soaked dried fruits are surrounded by yeast-leavened cake. Traditionally, panettone is made with enriched dough, which contains butter, eggs, and dairy, and shaped into a cylindrical shape with a domed, lofty top. You can enjoy quality sweet bread without any problems with this gluten-free version of panettone. Our apologies to any panettone purists or traditional Italians, but we have to make sure we bring the best recipes to everyone.

The Origin Of Panettone

Panettone originated in Milan, the Lombard region of Italy, and dates back to the 15th century. As with any great recipe, panettone has a love story attached to it.

Panettone is believed to have been created by a nobleman in an attempt to win the heart of the baker’s daughter.

A nun named Sister Ughetta is believed to have made the cross on panettone for her sisterhood.

In any case, panettone is a tasty fruit bread that combines brioche and fruit cake.

The one-day project pays off when you bite into the hard crust, followed by a pillowy center filled with candied orange and lemon zest and fruit soaked in rum.

What Pan To Use For Panettone

Traditionally, panettone is baked in paper molds, which are readily available from shops and Amazon. This recipe makes two 5-inch panettones, or you can make one large panettone.

This is how panettone is traditionally made, so we will stick with it. The paper mold is also an important part of the cooling process. Once baked, the panettone is cooled down inverted.

To do this, you will insert wooden skewers into the bottom of your panettone and let it cool upside down on large food cans.

During cooling, this will prevent your panettone from deflating and becoming too dense.

What Is Enriched Bread Dough?

Panettone is made with enriched bread dough. There are two ways to make the enriched bread dough:

You dump everything into the stand mixer for straight enrichment, so you don’t have to bloom the yeast.
You make a sponge starter by mixing yeast with sugar and flour and letting it ferment for one to three hours before adding the rest of the ingredients.

Although this is a longer method, it will result in amazing results. If you wish to speed things up, you can use straight enriched dough.

Does The Panettone Need To Rest Overnight?

There is an overnight cold ferment in this recipe, where you will let the dough prove overnight in the fridge. Panettone is a project, but it is worth the effort.

As a result, the dough develops a superior structure and flavor during cold fermentation.

In the classic fermentation process, the benefits are quickly exhausted, so maximum rise and flavor occur immediately, making cold temperatures ideal for quality panettone.

How To Slice And Serve Panettone

When you use paper molds, you can cut right into it with a serrated knife. Panettone is perfect to serve alone because of the buttery dough and added dried fruit.

In addition to butter, you can add apricot jam or any other jam of choice. Panettone is also delicious when it is toasted, but be warned that the butter in the dough may cause it to burn easily.

What Else Can Be Added?

Panettone is a sweet bread that has a few components you cannot change, but you can change others to suit your tastes.

The following suggestions may be helpful:

Choose dried fruits of your choice (raisins, cranberries, dried apricots).
As with the lemon, you can add more zest besides candied lemon peel. For the orange, grated zest can be combined with the dough instead of candied zest.
Be sure to reserve the syrup from your candied lemons and orange peel, so that you can brush the panettone with it after it has been baked.

Time required for preparation: 1 day

A 45-minute cooking time is required

Two 5-inch panettones per serving

Ingredients

For the panettone:

The yolks of three eggs
Eggs, two
Milk in a 34 cup container
Vanilla extract, 2 teaspoons
A tsp of lemon zest
Add three teaspoons of xanthan gum if the gluten-free flour does not contain it)
One and a half tablespoons of instant dry yeast
Salt 1 teaspoon
Softened butter, 12 cups
1 12 cups dried fruits
Chop 14 cups of candied orange and lemon peel
Approximately 14 cups of dark rum

For the egg wash:

There is one egg
The amount of water should be one tablespoon

Instructions

Set aside for 15 minutes 1 tsp sugar, yeast, and 14 cups warmed milk in a small bowl.

Whisk together the remaining milk, eggs, egg yolks, and vanilla extract in a separate bowl.

To make the batter, combine flour (and xanthan gum if the flour doesn’t contain any), salt, and lemon zest in a large mixing bowl.

The egg mixture and yeast should be folded together.

Stir the dough until it comes together. Work the butter into the dough. Cover it with plastic wrap and refrigerate it overnight.

After your dried fruits have been soaked in rum for one hour, strain them and discard the rum.

The dough should be removed from the fridge at this point.

Turn the oven on to 350°F and preheat it.

9. Spread the dried fruits over the dough and fold in gently, overlapping the dough a few times.

After working the fruits and candied peel into the dough, divide it into two, and place each piece into a panettone mold.

Egg wash can be made by beating an egg with water and brushing it on the panettone.

45 minutes is the recommended baking time for panettone.

Place two long wooden skewers through the paper mold at the base of the panettone, parallel and 1 11.2 inches above the base of the panettone. 13. Remove the bread from the oven.

Let the panettone cool in that position in the pot or between two large cans by hanging it by the skewers.

It is now time to serve your panettone once it has cooled down.

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