Light Panettone

Name: Light Panettone
Total time: 915
Yield: 10
Ingredients: 0.5 cup lukewarm water, divided, or as needed; 2.25 cups Italian-style tip 00 flour; 0.75 ounce fresh yeast; 2 eggs; 6 tablespoons extra-virgin olive oil; 0.25 cup raisins; 0.25 cup dried blueberries; 0.25 cup chopped dried apricots; 3 tablespoons stevia powder; 2 tablespoons sugar-free candied fruit; 10 drops sugar substitute (such as Truvia®)

Recipe by rossellapruneti from allrecipes.com

15 Hr. 15 Mins.

Ingredients

10 servings

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0.5 cup lukewarm water, divided, or as needed
•

2.25 cups Italian-style tip 00 flour
•

0.75 ounce fresh yeast
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2 eggs
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6 tablespoons extra-virgin olive oil
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0.25 cup raisins

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0.25 cup dried blueberries
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0.25 cup chopped dried apricots
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3 tablespoons stevia powder
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2 tablespoons sugar-free candied fruit
•

10 drops sugar substitute (such as Truvia®)

Instructions

Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.