Tuesday, January 1, 2013

Eggless Tutti Frooti Panettone | DB December 2011

Absolutely loved this Challenge!! I have always wanted to make Panettone but was put off by the idea of so many eggs in the dough. But the fact that the Daring Bakers decided to make this lovely holiday bread encouraged me to think of ways of making an eggless version of the same. Just back for a a long vacation I set to work on the recipe and find ways of eliminating eggs from the recipe. After several permutations I managed to replace the eggs with either milk or a mix of water and flax meal. But then I realised that this bread uses a lot of butter too. I decided reduce the butter by half in the recipe, and then replacing half of that with oil.

I have to say after these changes, the Panettone may not have that rich yellow colour that we see in the commercial ones available at Christmas but it certainly tastes wonderful. We enjoyed it with lashings of butter and hot chocolate!!


11/8 tsp active dry yeast
1/6 cup warm water
1/4 cup AP flour

First Dough:
11/8 tsp active dry yeast
11/2 tbsp warm water
1/2 cup water
2 tsp flax meal
1/8 cup sugar
1/4 cup oil

Second Dough:
1/4 cup water
1 tsp flax meal
1/2 cup milk
1/3 cup sugar
2 tbsp orange blossom water
1/2 tsp salt
1/4 cup butter (1/2 stick), softened
1/4 cup oil
11/2 cup flour + 1/2 cup flour (for kneading)

Filling and Final Dough:
2/3 cup tutti frooti bits
1/3 cup golden raisins
Zest of 1 lemon
2-3 tbsp flour

  1. First make the sponge by mixing the yeast in the warm water. Cover for 10 minutes to proof.
  2. Add the flour, whisk, cover, and set aside for a half hour.
  3. Next make the first dough. In a large non metallic bowl, whisk together the yeast and water. 
  4. Mix in the sponge and beat with a wooden spoon.
  5. In a separate bowl, mix the water and flax meal. Let it sit for a minute. 
  6. Add to the sponge mix with the flour, milk, and sugar. Beat well.
  7. Cover and set aside. Allow to proof for an hour.
  8. For the second dough, blend the water and flax meal and let sit for a minute.
  9. Then add this with the milk, sugar, orange blossom water, salt, butter, and flour.
  10. Beat well to blend. You will get a stick dough. Now add the oil and the four for kneading in alternate installments and knead the dough.
  11. Place the dough in a well oiled bowl and allow to proof for about an hour.
  12. Prepare the filling by soaking the raisins in water for an hour. Drain and pat the raisins dry.
  13. Chop the tutti frooti into small pieces. Mix the tooti frooti, raisins, and lemon zest.
  14. Add this to the dough and knead it in. 
  15. Shape the dough and place in the baking pan. Proof for an hour.
  16. Preheat the oven at 400F.
  17. When read to bake place knobs of butter on top of the proofed loaf.
  18. Bake at 400F for 10 minutes, the at 350F for another 10 minutes.
  19. For the final bake reduce the oven temperature to 325F and bake for 30 minutes.
  20. Remove the loaf from the oven, cool in the pan for 30 minutes, then on a wire rack until completely cooled.
Slice and enjoy buttered with hot chocolate!!

Post Script: The December 2012 Daring Bakers' challenge was hosted by the talented Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!

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