Ingredients
Scale
- 2 cups gluten free flour blend
- 1/4 cup sugar
- 1 tsp salt
- 2 1/4 tsp instant yeast
- 3 large eggs, room temperature
- 3/4 cup warm milk (dairy or unsweetened almond)
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1/2 cup softened butter (or plant butter)
- 1 cup dried fruit (raisins and candied orange peel, or your choice)
- Panettone paper mold
Instructions
- Warm the milk until cozy to the touch.
- In a stand mixer, whisk together the flour blend, sugar, salt, and instant yeast.
- Add the eggs, warm milk, vanilla, orange zest, and lemon zest; mix on medium until smooth.
- With the mixer on low, add the softened butter spoonful by spoonful until fully absorbed.
- Fold in the dried fruit and scrape the sides and bottom to ensure a well-mixed dough.
- Scrape the dough into a lightly oiled bowl, smooth the top, cover, and let rise in a warm place for 60 to 90 minutes until puffy.
- Prepare the panettone mold by greasing it lightly.
- Transfer dough into the mold and smooth the top; let it rise again for 45 to 75 minutes until 1 inch below the rim.
- Preheat the oven to 350°F (175°C). Score a shallow X on top and add a small pat of butter for a classic bloom.
- Bake for 40 to 55 minutes until the internal temperature reaches 200 to 205°F (93 to 96°C) and the top is golden.
- Cool in the mold for at least 30 minutes, then remove and let cool fully before slicing.
Notes
For best results, use a high-starch gluten free flour blend and ensure ingredients are measured accurately.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free