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Ingredientes
- 1 c. All-purpose flour
- 2 Tbsp. flour additional
- 1/8 tsp Salt
- 1 pkt fast-rising active dry yeast
- 2 Tbsp. water warmed as directed
- 3 Tbsp. Granulated sugar divided
- 2 x Large eggs
- 8 tsp Reduced-calorie margarine
- 1/2 tsp grated orange peel
- 1/2 tsp brandy extract
- 3 ounce Mixed dry fruit coarsely minced
- Â Â three-c. fluted mold
- Â Â nonstick cooking spray
Direcciones
- Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water (warmed as directed on the yeast package); add in 1 tsp. sugar and stir to dissolve. Let stand till foamy, about 5 min. In mixing bowl, using electric mixer at medium speed, beat Large eggs with remaining sugar till frothy; add in margarine and beat till well combined. Continue to beat while adding orange peel and brandy extract.
- Add in yeast mix, then gradually beat in sifted flour; beat at high speed for 5 min. Add in dry fruit, beating till thoroughly combined. Cover bowl with clean damp towel or possibly plastic wrap and let stand in hot draft-free area till dough is doubled in volume, about 30 min.
- Preheat oven to 400F. Spray 3-c. fluted mold with nonstick cooking spray.
- Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 min. Reduce oven temperature to 325 F and bake till top is browned and cake begins to pull away from mold, about 30 min longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 93 | 33% |
| Total Fat 10.46g | 13% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 1.4g | |
| Cholesterol 104mg | 35% |
| Sodium 198mg | 8% |
| Potassium 92mg | 3% |
| Total Carbs 39.7g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 12.13g | 8% |
| Protein 6.85g | 11% |
