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Christmas Panettone

Christmas Panettone

For breakfast or as an excellent dessert, panettone is a very versatile sweet, so scented and energizing. Today we’ll propose this recipe in a healthy version, we’ll use in fact unrefined spelt flour, brown sugar and, in place of butter, extra virgin olive oil. The result is a yummy and soft panettone that everybody will like, for sure!


Ingredients for the starter

150 g of wheat flour type 0 or Manitoba flour
20 g of fresh brewer’s yeast
100 g of milk, I used soy milk

Ingredients for the dough

450 g of semi whole grain spelt flour
220 g of lukewarm milk, for example soy milk
2 eggs
2,5 tablespoons of honey
3 tablespoons of extra virgin olive oil
2,5 tablespoons of brown sugar
5 g of fine ground sea salt
1 organic orange
1/2 teaspoon of vanilla powder
Dark chocolate drops
Let’s start to prepare the bread starter. Dissolve the yeast in 100 g of lukewarm milk and add it to the flour, mix and knead the dough. Put the dough in a bowl covered with a cloth and let it rise in the oven with the light switched on for a couple of hours. After this time, take the dough and melt it in 220 grams of lukewarm milk, add the eggs, slightly whisked, the honey, the sugar, the vanilla and the oil. Mix and add slowly the flour. Grate the peel of half an orange and add to the dough. Add also the salt and go on kneading. Finally, incorporate in the panettone the chocolate drops. My advice is, in order to knead easily the dough grease a little your hands with oil. Place the sweet in a mold for panettone and let it rise for 2 hours in a warm place. In any case, the sweet should rise until the edge of the mold. Then, spread a little milk on the surface and bake in conventional oven at 180° for 35 minutes. After this time, take the sweet from the oven and let it cool down.
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