Gluten-Free Panettone

Ingredients

  • 1/4 cup chopped, dried apricots
  • 1/4 cup chopped, candied cherries
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1/4 cup dried cranberries
  • 1/4 cup dried blueberries
  • 1/3 cup orange juice
  • 1 lb package of gluten-free bread mix that contains a yeast packet
  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 cup chopped, toasted almonds
  • 1 egg
  • 2 egg whites
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1-1/2 tsp almond extract
  • Confectioner’s sugar

Preparation

In a small bowl, combine the apricots, cherries, both raisins, cranberries, blueberries, and orange juice in a small bowl.

Let it sit for 1 hour, stirring every now and then.

Take the yeast from the yeast packet that came with the bread mix and sprinkle it over the warm water and let it bloom for about 10–15 minutes.

In a bowl of a stand mixer, add the bread mix, sugar, almonds, egg and egg whites, melted butter, vanilla extract, almond extract, and the marinated fruit with whatever orange juice is left.

Mix until the dough comes together, scraping the bowl once or twice with a spatula.

Spray a 9" springform pan with cooking spray.

Place the dough in the springform pan and smooth out the top.

Wrap the top of the pan with plastic wrap and place in a warm place.

Let sit for 1-1/2 hours or until it doubles in size.

Preheat an oven to 350°F.

Place the pan in the oven and bake for one hour or until a toothpick inserted in the center comes out clean.

Let cool and dust top with confectioner’s sugar

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