Gluten Free Panettone Bites - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-panettone-bites

Posted On: 25th November 2016

Christmas classic Italian bread packed with fruit and spices, these are miniature ones, they hold all the same taste as well as being gluten free but are in small bitesize pieces so you don't have to have a big slab, but of course we aren't stopping you eating 6 in one go!

This recipe is...

Low Calorie, Low Fat, Low Sugar, Vegetarian

Ingredients

20ml warm milk
40g + 1/2tsp caster sugar
7g (or one sachet) quick action dried yeast
1/2tsp vanilla extract
140g margarine
zest of a clementine
zest of a lemon
2 large eggs
280g gluten free strong white bread flour
Juice of 1/2 lemon
Juice of 1 clementine
40ml water
240g dried mixed fruit

Preparation Time: 2 Hours 25 Mins
Cooking Time: 30 Mins

This recipe contains

Dairy, Egg

Method

1. Gently warm milk, so it is tepid, not too hot, and add the 1/2tsp caster sugar and yeast to it, mix and then set to one side for around 10 minutes. It should start to froth up.

2. In a large bowl cream together vanilla extract, margarine and the remaining 40g of caster sugar until light and creamy.

3. Add the zest of the clementine and lemon to the creamed butter and sugar and mix in, then set the fruits aside to juice in a bit.

4. Weigh out the flour in a separate bowl. Pour in the yeast mix into the creamed mix then slowly add in the egg a bit at a time, beating well each time you add some. If it starts to split and curdle add a spoonful of flour to the mix and beat well to bring it together. Slowly add in the remaining flour until it is all mixed in.

5. Bring the dough together with your hands, leave in the bowl and cover in clingfilm, leave in a warm place to prove for an hour. In this time it should double in size.

6. Meanwhile, juice the clementine and lemon and mix with 40ml of water, place in a mid sized bowl and add in the mixed fruit, stir the fruit through, cover and leave to soak up the liquid while the dough proves.

7. Once proved, add the fruit to the dough, discarding any remaining liquid and knead the fruit into the dough to spread it evenly.

8. Grease mini muffin tins (we used 1.5 inch holes) with oil, take pieces of the dough, about the size of walnuts, and roll into balls and drop into the holes, you want them to fit comfortably with only a little protruding over the top of the holes. Cover with clingfilm and place back in a warm place to prove for another hour, again they should double in size.

9. Once proved remove clingfilm and place in an oven preheated to gas mark 4 for 25-30 mins until well browned on the top and sound hollow when you knock on the bottom of one of them. Remove from the tin and allow to cool. Once cold dust with icing sugar and serve.

This recipe makes 28 - 30 bites
Nutritional info per bite

Calories	Carbs	Fibre	Fat	Sugar	Protein
99	15g	0g	4g	7g	1g