- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 245 kcal
Quick summary
“The fit panettone brings the fluffy texture and classic Christmas aromas in a nutritious dough of oat flour, eggs, demerara sugar, and dried fruits. It is worth making because it is a practical alternative without refined gluten and without requiring long biological fermentation processes.”
What you need to know
- Beat the eggs with the demerara sugar until a light and voluminous cream forms to ensure lightness to the dough.
- Coat the chopped dried fruits in a little oatmeal before mixing so they don't sink in the baking pan.
- Bake at 180 ºC in a preheated oven until the toothpick test inserted in the center comes out clean and dry.
Ingredients
Main
- 2 cups of oat flour
- 1/2 cup demerara sugar
- 1/2 cup skim milk
- 3 eggs
- 1 tablespoon baking powder
- 1/2 cup dried fruits (apricot, raisins, etc.)
- 1 teaspoon of panettone essence
- Use dried fruits of your choice to vary the flavor.
- Fold cocoa powder into the batter for a chocolate touch.
- Check the doneness of the panettone with a toothpick before removing it from the oven.
- Storing in a closed container keeps moisture for longer.
- Replace the demerara sugar with sweetener for an even lighter panettone.
Instructions
Principal
- Preheat the oven to 180 ºC.
- In a bowl, beat the eggs and sugar until a light cream is obtained.
- Add the milk and panettone essence, mixing well.
- In another container, mix the oat flour and the baking powder.
- Incorporate the dry ingredients into the egg mixture, stirring gently.
- Add the dried fruits and mix until well distributed.
- Pour the batter into the previously greased panettone mold.
- Bake for approximately 40 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool before unmolding.
- Serve and enjoy in good company!
Chef's tips
- Use proper 500g paper molds for panettone to maintain the cylindrical shape and uniform baking.
- Measure the panettone essence carefully to maintain the balanced aroma without bittering the preparation.
- Wait for the panettone to cool completely before cutting so that the dough does not crumble when slicing.
Variations
- Fit chocotone: swap the dried fruits for semi-sweet chocolate chips and add 1 tablespoon of cocoa.
- Panettone with walnuts: add pieces of Brazil nuts and chopped walnuts along with the raisins and apricots.
- Christmas citrus touch: add fresh orange zest and a pinch of nutmeg to the batter.
Substitutions
- Oat flour: can be combined with almond flour in equal parts to retain more moisture.
- Demerara sugar: replace with xylitol, erythritol, or coconut sugar in the same proportion for a lower glycemic index.
- Dried fruits: use 70% dark chocolate chips if you prefer a homemade fit chocotone version.
How to store
Store the panettone in a tightly closed plastic bag or airtight container for up to 4 days in a cool, dry place, or for up to 7 days under refrigeration.
Can it be frozen?
It can be frozen for up to 60 days after cooling completely. Wrap the whole piece or individual slices in plastic wrap. Defrost at room temperature for about 2 hours.
What to serve with
Serve with freshly brewed coffee, cappuccino sprinkled with cinnamon, or aromatic black tea. Slices heated in a skillet with a dab of butter or peanut butter are excellent.
Frequently asked questions
How to ensure the dried fruits are spread throughout the dough?
Sprinkle 1 tablespoon of oat flour over the chopped dried fruits before adding them gently to the finished batter.
Why does this panettone not need hours of fermentation?
This recipe uses chemical baking powder (the same as for cake), providing rapid growth directly in the oven without requiring biological yeast or kneading.
Does the fit panettone have the shredded texture of the traditional one?
No, because it is made with oats and baking powder, its texture is closer to that of an aromatic and moist pound cake, very soft and fluffy.
What is the shelf life after baking?
Store in a tightly closed plastic bag or airtight container for up to 4 days at cool room temperature or 7 days under refrigeration.
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