OMG !!! After about 15 minutes of baking, I noticed that the nice dome on the top was sinking to one side as the seam of the mold gave way so I quickly removed it and put it into another mold . I saved it but the top got flattened, so sad 😢
This almond flaxseed panettone is an extension of the one I made last year with coconut flaxseed (https://youtu.be/GFh5EUS-XDk) and it is just as good.
The recipe can be viewed and printed at this link;
[ Total Servings = 8 ]
Per serving ;
Total Carb = 10.5 g
Dietary Fiber = 6.1 g
Net Carb = 4.4 g
Calories = 170
Total Fat = 12.2 g
Protein = 6.4 g
Almond Flour = 90 g / 3/4 cup
Golden Flaxseed (Finely Ground) = 90 g / 3/4 cup
Psyllium Husk = 13 g / 1 1/2 tbsp (Note: The psyllium husks must be ground until half its original volume before using. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required. Please see this video about psyllium husk and powder for better understanding and success – https://youtu.be/_bnCwudgFt4)
Baking Powder = 6 g /1 1/2 tsp (If using double acting, reduce amount by half)
Lakanto = 50 g / 1/4 cup (Or other keto friendly sweetener).
Salt = 2 g / 1/2 tsp
Unsweetened Dried Cranberries = 23 g / 3 tbsp
Almond Nibs (lightly toasted) = 20 g / 4 tbsp
Orange zest = 1/2 orange
Lemon zest = 1/2 lemon
Eggs = 4 large egg whites (143 g)
Rum Extract = 5 ml / 1 tsp (Note: You can also use rum but you need to reduce the amount of milk accordingly)
Butter (softened) = 30 g / 2 tbsp
Instant or Rapid Rise Yeast = 6 g / 1 1/2 tsp
Pea Milk or Almond Milk (Unsweetened) =120 ml / 1/2 cup (The temperature for these liquid should be between 120 to 130F or 50 to 56C. You can use the microwave to heat it up. Do not worry as this temperature would not kill the yeast. The very warm temperature actually wakes the yeast up from its dormant state so that it will get to work.)
Note: Sugar is optional as it only feed the yeast, not activate it. Without sugar, the yeast can actually feed on the little sugar from the bread ingredients, especially the flours. But if you feel more comfortable then feel free to add a pinch of sugar to the mixture. As long as you can see some bubbles on the mixture that means the yeasts are in good condition.
1. Preheat the oven at 210F or 100C.
2. Prepare some boiling water for proofing the dough.
3. Pour the yeast mixture into a bowl, stir to mix then set aside.
4. In a bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients including the yeast mixture (except the butter) and mix until a soft dough is formed.
6. Add the butter and mix to combine.
7. Place the dough into a panettone mold. In the video, I used a panettone mold with the size of 112 x 85 mm or 4.4 x 3.3″ (https://amzn.to/30vPMk7) . This recipe makes 1 panettone of this size. I also made another batch of this recipe which yielded 4 mini panettone. The size of these mini panettone is 70×50 mm or 2.8×2 inches.
8. Spread the top of the dough evenly then sprinkle with coconut flour to prevent the dough from sticking to the towel.
9. Cover with a towel loosely.
10. Pour the boiling water into a baking dish and place it at the bottom of the oven.
11. Place the baking tray with dough just above the dish with boiling water.
12. Close the oven door and proof for about 40 to 60 minutes at 210F or 100C. This temperature will not kill the yeast. In fact, it is very conducive for the yeast to thrive together with the moisture from the boiling water.
13. Do not open the oven door. Just make sure the boiling water is sufficient.
14. After the dough has risen nicely, remove the tray with dough and the dish with water. Do not turn off the oven heat or increase the temperature.
15. Make a criss cross cut (optional) and brush with an egg wash (1 egg + 1 tbsp water).
16. Return to the oven to bake at the lowest rack. Increase the oven heat to 350F or 180C. It is not necessary to preheat the oven to this level as the dough can continue to rise while the oven is increasing its heat until a certain point.
17. Bake for about 40 minutes for the mini panettone and 60 minutes for the bigger panettone. If the top is browning too fast, cover with foil around midway of baking.
18. These panettone can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it’s better to refrigerate earlier.
19. They can be refrigerated up to a week or frozen for months.
20. They can be reheated by steaming or microwave with a cup of hot water to get a warm and soft texture. They can also be toasted.
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