A panettone is an Italian sweet bread or fruitcake that is typically served during the holidays. This version--featuring apricots, apricot brandy and dried cranberries--can be eaten any time of the year, for dessert or as a snack. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small bowl combine apricots, cranberries and brandy; cover and let stand for 15 minutes, stirring occasionally. In a small saucepan heat milk just until warm (105 degrees F to 115 degrees F). Pour into a large mixing bowl. Sprinkle yeast over milk and let stand for 5 minutes or until the yeast dissolves. Add 1 1/2 cups of the flour, 1/4 cup of the egg product or 1 of the eggs, the granulated sugar, butter and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes more. Stir in cornmeal, almonds, flaxseeds, undrained apricot mixture and as much of the remaining flour as you can with a wooden spoon. Dough should be just stiff enough to knead.

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  • Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in a large greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double (1 1/4 to 1 1/2 hours).

  • Coat a 7-cup panettone mold or 8-inch springform pan with cooking spray; set aside. Or place a 6x4x1/2-inch round panettone paper baking mold on a baking sheet; set aside (see Tip).

  • Punch dough down; shape into a ball. Transfer dough to the prepared pan or mold and flatten slightly to fit shape of pan or mold. Cover and let rise until nearly double (1 to 1 1/4 hours).

  • Preheat oven to 350 degrees F. In a small bowl combine the remaining 1/4 cup egg product or 1 egg and the water; beat together with a fork. Brush over top of loaf. Bake about 50 minutes for panettone pan or mold or 45 minutes for springform pan or until bread sounds hollow when tapped and internal temperature of the bread reaches 195 degrees F to 200 degrees F on an instant-read thermometer. If necessary, cover top of bread loosely with foil the last 15 to 20 minutes of baking to prevent overbrowning. Cool for 10 minutes in pan on a wire rack. Remove from pan. Cool bread completely. If desired, sprinkle top of bread with powdered sugar.

Tips

Tips: If using a sugar substitute, we recommend Splenda(R) granular or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 159 cal., 24 g carb. Exchanges: 0.5 carb. Carb choices: 1.5.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Paper baking molds are available in specialty or kitchenware stores.

Nutrition Facts

169 calories; 4.7 g total fat; 8 mg cholesterol; 114 mg sodium. 26.5 g carbohydrates; 4.7 g protein; Full Nutrition