Seasonal Kitchen
Gluten-free Italian Panettone
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 cups gluten-free all purpose flour
- 1 ¾ tsps xanthan gum
- ½ cup sugar (scant)
- 3 tsps quick-rising active dry yeast
- 1 tsp cream of tartar
- ¾ tsp salt
- 1 tsp grated lemon zest
- 1 ½ cups mixed Dried Fruit (raisins, sultanas)
- 1 tsp vanilla extract
- ½ tsp Cider vinegar
- ½ cup warm milk
- 4 large eggs
- 1 egg yolk
- ½ cup unsalted butter (diced)
- milk (to glaze)
- powdered sugar
Preparation steps
1.
Line 6-8 muffin tins with non-stick baking paper, so that the paper comes well above the tins to make a collar, or use paper panettone moulds
2.
Mix together flour, xanthan gum, sugar, yeast, cream of tartar, salt and lemon zest in a mixing bowl and stir to combine.
3.
Put the dried fruits in a small bowl and toss with 1 tablespoon of the dry ingredients and set it aside.
4.
Add the vanilla, vinegar, milk, eggs and egg yolk to the mixing bowl and mix well.
5.
Gradually beat in the butter, a little at a time and beat very well until well mixed.
6.
Divide the mixture between the tins and smooth the tops with wet hands. Leave to rise in a warm place for about 45 minutes, until well risen and puffy.
7.
Heat the oven to 190°C (170° fan) 375°F gas 5.
8.
Gently brush the panettone with milk. Bake for 30-40 minutes until golden. Place on a wire rack to cool completely.
9.
Sift icing sugar over the tops.
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