Nut-Free Classic Panettone

Delight in the festive flavors of this **Nut-Free Classic Panettone**, a luxurious Italian holiday bread crafted without nuts, making it a safe and inclusive treat for everyone. This recipe combines the rich, buttery texture of traditional panettone with vibrant hints of citrus zest, plump raisins, and candied citrus peel infused with a splash of rum for added depth. The dough, carefully kneaded and allowed to rise to perfection, bakes into a beautifully golden loaf with a soft, airy crumb and a subtle vanilla aroma. Perfect for dessert, brunch, or gifting, this elegant panettone is a celebration of timeless tradition made accessible to nut-free households. Try it for your next holiday gathering and create memories with every slice!

Nutriscore Rating: 57/100

Prep Time:240 mins

Cook Time:45 mins

Total Time:285 mins

Servings: 10

Ingredients

• 500 g All-purpose flour
• 10 g Active dry yeast
• 100 g Granulated sugar
• 150 ml Lukewarm milk
• 120 g Unsalted butter, softened
• 3 Large eggs, at room temperature
• 2 Egg yolks, at room temperature
• 1 tsp Salt
• 1 tsp Vanilla extract
• 1 tbsp Orange zest
• 1 tsp Lemon zest
• 100 g Raisins
• 100 g Candied citrus peel
• 50 ml Rum

Directions

Step 1

Start by preparing the dried fruits: In a small bowl, combine the raisins and candied citrus peel. Pour the rum over the fruits and let them soak for at least 30 minutes, stirring occasionally to ensure they absorb the rum evenly.

Step 2

In a small bowl, mix the lukewarm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the mixture and let it stand for about 10 minutes, or until it becomes frothy.

Step 3

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining granulated sugar, and salt.

Step 4

Add the yeast mixture, eggs, egg yolks, vanilla extract, orange zest, lemon zest, and softened butter to the flour mixture. Knead the dough on medium speed for about 5 minutes until it becomes smooth and elastic.

Step 5

Drain any excess rum from the soaked fruits, then gently fold them into the dough using a spatula or by hand.

Step 6

Transfer the dough to a lightly greased large bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.

Step 7

Once risen, gently deflate the dough and shape it into a ball. Place the dough into a panettone mold or a well-buttered high-sided cake pan.

Step 8

Cover again and let it rise for another hour or until it has doubled in size and reaches the top of the mold.

Step 9

Preheat your oven to 180°C (350°F).

Step 10

Using a sharp knife, cut a shallow X on the top of the dough. Place a small piece of butter in the center of the X.

Step 11

Bake in the preheated oven for about 40-45 minutes, or until the panettone is golden brown and a skewer inserted into the center comes out clean.

Step 12

Once baked, remove the panettone from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	1345.9 grams (1345.9g)

Amount per serving	% Daily Value*
Calories	4143

Total Fat 132.70g	170%
Saturated Fat 73.30g	367%
Polyunsaturated Fat 0.10g
Cholesterol 1204mg	401%
Sodium 2728mg	119%
Total Carbohydrate 646.30g	235%
Dietary Fiber 24.00g	86%
Total Sugars 239.10g
Protein 89.10g	178%

Vitamin D 235IU	1173%
Calcium 530mg	41%
Iron 30mg	164%
Potassium 2090mg	44%

*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: 28.9%

Protein: 8.6%

Carbs: 62.5%