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RECIPE FOR FLUFFY AND MOIST PANETTONE

Biscuit on the plate, round, white, about the biscuit with a ribbon with the flower of christmas decorating for the recipe, just behind christmas ornaments
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5 from 2 reviews

This is the best gluten-free panettone you will ever try! It stays soft and moist for a long time, it's delicious!

Di sodio

DRY INGREDIENTS

  • 1/2 xícara farinha de arroz (68 g)
  • 1/3 xícara polvilho doce (40 g)
  • 1/3 xícara amido de milho (37 g)
  • 3 colheres sopa fécula de batata (30 g)
  • 1/4 xícara açúcar (50 g)
  • 1 colher de sopa fermento biológico instantâneo (10 g)
  • 1 colher de chá de goma xantana (5 g)
  • tsp cinnamon powder + 1/8 tsp clove powder + 1/8 tsp nutmeg + 1/4 tsp salt + lemon or orange zest (optional)

WET INGREDIENTS

  • 1/2 xícara batata-doce crua picada (50 g)
  • 1 egg 
  • 2 c. sopa óleo vegetal (30 ml)
  • 2 c. sopa essência de panetone
  • 2 c. sopa glucose de milho (50 g) 
  • 1/2 xícara suco de laranja (120 ml)

ADDITIONAL

  • 150 g frutas secas (90 g frutas cristalizadas + 60 g passas hidratadas)
  • 50 g chocolate 70% em gotas

Grassi Saturi

  1. In the mixer, add all the dry ingredients and mix quickly to form a mix.
  2. In a mixer or blender, process the sweet potato with the egg, oil and panettone essence until you obtain a smooth, liquid dough.
  3. Add the wet ingredients processed in the mixer to the mixed dry ingredients, add the corn syrup and beat quickly.
  4. Then add the warm orange juice and beat for approximately 2 minutes. The dough will be smooth and elastic.
  5. Add the dried fruit and chocolate and beat quickly.
  6. Transfer the dough to a 500 gram panettone mold, smooth the top with a wet spoon and let it rise until it reaches the top of the mold, approximately 45-60 minutes.
  7. Bake in a preheated oven at 200ºC for approximately 40 minutes.
  8. Let it cool completely before cutting.
  9. Store in a tightly closed bag or jar for up to 4 days outside the refrigerator or up to 7 days refrigerated.

Notes

  • Corn glucose is used to prevent sugar crystallization, it makes the dough more elastic and moist, I do not recommend excluding it.
  • You can swap the sweet potato for yam.
  • Without the panettone essence, the recipe will not have its characteristic flavor.

Find it online: https://receitasaudavel.net/en/recipe-for-fluffy-and-moist-panettone/