My gluten free panettone will make you feel like you've gone to Italy for the real deal! Buttery, feathery, light, and citrusy, you will be blown away by how wonderful it is!!
1large egg, mixed with 1 tablespoon water(for egg wash)
Inclusions
8ounces (227g)dark or golden raisins or a mixture of both (or any dried fruit of your liking)
4ounces (113g)candied orange peel
2ounces (56g)candied lemon peel
50ml (about ¼ cup--1 single serve bottle)Amaretto diSaronnodark rum may be substituted
zest of one orange
1teaspoonvanilla extract
Instructions
Make the dough through step two (chilling in the refrigerator overnight). After making the dough, put dried fruit and mixed candied peel in a medium bowl and pour vanilla extract and Amaretto over the fruit. Mix well, cover, and soak overnight on the counter.
Remove the dough from the refrigerator and attach directly to your stand mixer (or dump out onto well-floured counter). Add soaked fruits. Using the dough hook, knead briefly just to distribute add-ins into dough.
Dump the dough from the bowl to a well-floured surface and smooth into a round ball. Carefully place dough in panettone mold or cake pan* (see notes).
Place mold or cake pan on two baking sheets and cover loosely with plastic wrap. Place in a warm, draft-free area until the dough has reached the top of the panettone mold or cake pan, about 2-3 hours (time will depend on the warmth of your proofing area).
Preheat the oven to 400° F.
When the dough has fully risen, remove cover and brush with an egg wash. Slash the dough carefully in a cross formation and sprinkle with crushed pearl sugar (if desired). Bake on double baking sheets for 15 minutes. Reduce the temperature to 350° F and continue to bake for about 55-60 minutes more, tenting with foil halfway through if getting too dark. A skewer inserted into the center of the bread should come out clean. The temperature should read between 170-175° F in the center.
Remove the bread from the oven and immediately and carefully push two skewers through the bottom horizontally. Hang the panettone upside down between two tall fixtures (I use my flour containers) and allow to cool completely before slicing. Store well wrapped at room temperature for up to a week, or freeze, whole or sliced in individual slices for up to two months.
Notes
*If you don't have panettone molds, you can use an 8-inch cake pan or a 9 by 5-inch loaf pan, or possibly even a souffle dish. Baking times will change and you'll have to monitor it in the oven. Start checking for doneness at about 30 minutes. **Panettone will keep well wrapped on the counter for up to a week, but will begin to get stale after that. Stale panettone is great for french toast or bread pudding!