Gluten-Free Panettone with Dark Chocolate Glaze

Gluten-Free Panettone Recipe

Category: Desserts
Servings: 10

Ingredients

Instructions

1. Prepare the Starter:
   Begin by preparing the starter for the gluten-free panettone. In a large bowl, crumble the fresh yeast and mix it with the rice malt syrup. Stir the mixture with a spoon and once the yeast is dissolved, add 70g of gluten-free bread flour and 60g of warm water. Stir the mixture until well combined. Allow the starter to ferment for about 30 minutes, during which it will double in size.

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2. Prepare the Dough:
   Once the starter has risen, transfer it into a large bowl and deflate it using electric beaters with a dough hook attachment. Add the remaining sugar, then add the egg yolks one at a time, mixing thoroughly after each addition. Work the dough for about 15 minutes until it becomes smooth and elastic.

3. Incorporate the Butter:
   Gradually incorporate the softened butter into the dough, adding one small piece at a time. Wait until each piece of butter is fully absorbed before adding the next. Once all the butter is added, increase the mixing speed and knead for an additional 10 minutes to allow the dough to become silky.

4. Add More Ingredients:
   Cover the bowl with plastic wrap and let the dough rest. After about 30 minutes, add 40g of sugar and the additional egg yolks. Continue mixing, and then add the remaining 50g of gluten-free bread flour. Once absorbed, add the zest of lemon and orange to flavor the dough. Continue kneading for another 10 minutes until everything is well incorporated.

5. Shape and First Rise:
   Lightly grease your 750g panettone mold, then transfer the dough into it, ensuring it fills the mold evenly. Cover the mold with plastic wrap and let it rise for approximately 2 hours or until the dough has reached the edge of the mold.

6. Prepare for Baking:
   Once the dough has risen, remove the plastic wrap and gently brush the surface of the dough with melted butter. Preheat your oven to 180°C (350°F), and place the panettone on the lower rack of the oven for the first 15 minutes. After this time, open the oven door just enough to cover the panettone with aluminum foil to prevent over-browning. Continue baking for an additional 35 minutes.

7. Check for Doneness:
   During the baking process, avoid opening the oven door too frequently. Before removing the panettone from the oven, use a toothpick to check if it’s fully baked. If the toothpick comes out clean, it is ready. Turn off the oven and let the panettone sit inside for an additional 10 minutes before removing it.

8. Cool and Prepare the Chocolate Glaze:
   After removing the panettone from the oven, allow it to cool completely on a wire rack. While it cools, prepare the chocolate glaze. In a saucepan, bring the fresh cream to a near-boil. Place the dark chocolate in a small bowl, and pour the hot cream over it. Stir until the chocolate has completely melted and the mixture is smooth.

9. Glaze the Panettone:
   Once the panettone has cooled, pour the chocolate glaze over the top of the panettone. Use a spatula to gently spread the glaze over the surface, ensuring an even coating. Allow the glaze to set before serving.

This Gluten-Free Panettone is perfect for the holiday season or any special occasion. Its rich, buttery flavor combined with the zesty citrus and chocolate coating makes for a delightful treat. Enjoy the process and savor each bite of this gluten-free twist on a classic Italian dessert!