Low Sodium Classic Panettone

Delight in the festive charm of this Low Sodium Classic Panettone, a healthier take on the traditional Italian holiday bread. This recipe keeps the iconic soft, airy texture and rich flavor intact, using unsalted butter, vibrant orange zest, and fragrant vanilla extract to create a naturally delectable loaf without the excess sodium. Packed with plump raisins and candied citrus peel, each bite bursts with fruity sweetness, perfectly balanced by the light dusting of confectioners' sugar on top. With an extended rise time for perfectly fluffy dough and a golden-brown finish, this panettone is a show-stopping centerpiece for your holiday table or a thoughtful gift for loved ones. Ideal for those seeking a heart-friendly twist, this low-sodium recipe proves that eating well doesn’t mean compromising on flavor or tradition.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 100 grams Unsalted butter
• 100 grams Granulated sugar
• 7 grams Active dry yeast
• 120 milliliters Milk
• 3 units Large eggs
• 1 unit Egg yolk
• 1 orange Orange zest
• 5 milliliters Vanilla extract
• 150 grams Raisins
• 100 grams Dried candied citrus peel
• 60 milliliters Warm water (approximately 100°F or 38°C)
• 20 grams Confectioners' sugar (optional for dusting)

Directions

Step 1

In a small bowl, mix the active dry yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, combine flour and granulated sugar.

Step 3

In a small saucepan, melt the unsalted butter over low heat. Once melted, let it cool slightly.

Step 4

In another bowl, whisk together eggs, egg yolk, vanilla extract, and orange zest.

Step 5

Combine the yeast mixture with the milk and slowly incorporate the flour mixture, alternating with the egg mixture. Knead the dough in the bowl until it forms a sticky but smooth dough.

Step 6

Gradually add the melted butter, kneading constantly until the dough is elastic and slightly sticky. If it's too sticky, add a bit more flour, one tablespoon at a time.

Step 7

Lightly butter a large bowl and place the dough inside, covering it with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-2 hours or until it has doubled in size.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

Once the dough has risen, punch it down to release the air. Knead in the raisins and candied citrus peel until evenly distributed.

Step 10

Shape the dough into a ball and place it in a panettone mold or a buttered high-sided cake pan.

Step 11

Cover with plastic wrap and let it rise again in a warm place for about 1 hour.

Step 12

Cut a shallow X on the top with a sharp knife and place a small piece of butter in the center of the X.

Step 13

Bake for about 35-40 minutes until the bread is golden brown and a skewer inserted into the center comes out clean.

Step 14

Let the panettone cool completely on a wire rack before slicing.

Step 15

If desired, dust the top with confectioners' sugar before serving.

Nutrition Facts

Serving size	(1339.7g)

Amount per serving	% Daily Value*
Calories	4151.8

Total Fat 113.6g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 975.1mg	0%
Sodium 342.0mg	0%
Total Carbohydrate 716.4g	0%
Dietary Fiber 28.4g	0%
Total Sugars 296.3g
Protein 85.4g	0%

Vitamin D 192.7IU	0%
Calcium 489.7mg	0%
Iron 30.0mg	0%
Potassium 2336.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 8.1%

Carbs: 67.8%