The easiest homemade, sugar-free Italian panettone is here and it's as light as it gets.
The recipe is very simple. It's just that the whole process has a little more waiting. But to make the perfectly puffed panettone, you can't do otherwise.
INGREDIENTS AND SUBSTITUTIONS
FLOUR: I haven't tried the recipe with any flour other than the classic all-purpose flour.
MILK: I used light goat milk. You can put whatever milk you want.
AQUA CARPATICA WATER:: It's what makes panettone super fluffy. Of course, it is very important when you add it to your mix.
SUGAR SUBSTITUTE: I use monk fruit sugar which has 0 calories. You can put whatever substitute you want or even classic white sugar.
EGGS: Essential material that cannot be omitted or substituted in this recipe.
VANILLA: You can use either vanilla powder or vanilla extract.
TANGERINE ZEST: It is not one of the ingredients that is necessary but it will definitely give that something to your panettone. You can also add orange zest if you want.
YEAST: I use dry yeast in the recipe.
RAISINS AND CRANBERRIES: Panettone cannot be made without them. Fill free to use other dried fruits if you want.
If you like this recipe, you can also try some of the following recipes:
Christmas Brownie | Sugar Free
5-Ingredient Baklava Bites | Sugar Free
Sweet Hedgehogs with 4 Ingredients
Italian Panettone Without Sugar
Ingredients
- 60 ml lukewarm milk light
- 1 tbsp sugar substitute
- 14 gr. dry yeast
- 500 gr. flour
- 60 ml naturally carbonated natural mineral water AQUA Carpatica
- 80 gr. sugar substitute
- salt
- 85 gr. butter
- 3 eggs
- 1 tsp vanilla extract
- zest of a tangerine
- 100 gr. cranberries
- 100 gr. raisins
Instructions
- Start by mixing in a bowl the warm milk with the yeast and 1 tbsp. sugar substitute. Set aside for 10 minutes.
- In a large bowl, beat the sugar substitute with the butter with the mixer. Add the eggs one by one and the vanilla. Add the zest.
- Ρίξε σιγά-σιγά το αλεύρι και χτύπα ταυτόχρονα. Πρόσθεσε και το αλάτι. Ρίξε μέσα το μείγμα της μαγιάς και το ανθρακούχο νερό και ανακάτεψε με κουτάλι αυτή τη φορά.
- You want to form a non-sticky dough. So add a little more flour if needed.
- Oil a bowl and put the dough in it. Cover it and put it in a warm place for 2 hours.
- Uncover, open the dough slightly and pour in the raisins and cranberries. Close the dough and this time put it in the pan where you will bake it.
- Cover the pan and put it again in a warm place for another 1-2 hours.
- Preheat the oven to 180C and bake for 40 minutes. If the top starts to seize, cover the panettone and continue baking.
- Let the panettone cool slightly before removing it from the pan and cutting it.
Notes
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English 
Greek
2 Comments
Εμιλυ καλησπέρα! Στις οδηγίες δε μας λες πότε να προσθέσουμε το νερό. Μπορείς να μου απαντήσεις;
Καλές Γιορτές!
Καλησπέρα! Το γράφω στη συνταγή <3