Italian Panettone Without Sugar
The lightest panettone without sugar is here and you can make it very easily.
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.