Panettone "Angelica" Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

Requires an empty coffee can 15 cm in diameter, 17 cm high (6 '' diameter, 6-1/2 '' high)

ORGANIC INGREDIENTS

Fruits macerated in Grand Marnier:

• 80 g (1/3 cup) honey
• 65 g (1/4 cup) Grand Marnier
• Zest of 2 organic oranges
• 70 g (1/2 cup) golden raisins
• 70 g (1/2 cup) Sultana raisins
• 55 g (1/2 cup) sliced ​​almonds (omit or replace almonds with finely chopped pecans for a hypotoxic version)

Brioche bread:

• 30 ml (2 tbsp) chia seeds
• 30 ml (2 tbsp) golden flaxseed
• 280 g (2 cups) all-purpose flour "La Merveilleuse"
• 2.5 ml (1/2 tsp) salt
• 6 ml (1 1/4 tsp) instant yeast
• 50 g (1/4 cup) of melted ghee or margarine * (the measurement is taken after the fat has melted) Note: If you are not following a diet excluding dairy products, you can use butter
• 55 g (1/4 cup) cane sugar
• 3 egg yolks from large eggs
• juice of 2 oranges, freshly squeezed
• hot water between 50 and 55 °C (122 to 130 °F)
• 10 ml (2 tsp) vanilla extract
• 2 egg whites, from large eggs
• 5 ml (1 tsp) cream of tartar

Filling :

• 30 ml (2 tbsp) ghee or margarine: melt over low heat. Note: If you are not following a diet that excludes dairy products, you can use butter.
• 15 ml (1 tbsp) cane sugar
• 30 ml (2 tbsp) sliced ​​almonds (replace almonds with finely chopped pecans for a hypotoxic version)

PREPARATION

Fruits macerated in Grand Marnier:

1. In a small saucepan, combine the honey, Grand Marnier and orange zest. Bring to a boil, add the raisins and almonds, cover and simmer over low heat for 4 minutes. Remove from heat and set aside.

Brioche bread:

1. Finely grind the chia seeds and flaxseed in a coffee grinder. In a medium bowl, mix together the ground chia and flaxseed, flour, salt and baking powder. Set aside.
2. In a large bowl, combine the melted fat (ghee, margarine or butter) and the sugar. Beat with an electric mixer or a stand mixer using the whisk. Gently add the egg yolks and beat for 3 to 4 minutes, until smooth.
3. Pour the orange juice into a graduated measuring cup. Add hot water until you obtain 250 g (1 cup) of total liquid.
4. Add the orange juice and water mixture as well as the vanilla extract to the beaten egg yolks mixture and beat again for about 30 seconds.
5. Add the dry ingredients and stir the mixture with an electric mixer or a stand mixer with the flat beater on medium speed, about 2 minutes.
6. Set the oven to 180 °C (350 °F) and turn it off when the temperature reaches between 55 and 60 °C (130 and 140 °F). If you don't have a digital temperature gauge, use an oven-safe thermometer to make sure it turns off as soon as the set temperature is reached. It takes between 1 to 2 minutes.
7. Place an ovenproof bowl filled with 500 ml (2 cups) of hot water on the center rack. Cover the bowl containing the brioche bread dough with a warm damp cloth and place it next to the bowl of hot water. Leave to rest in the oven with the light on for 60 minutes. The light helps to release the heat necessary for proofing, combined with that obtained by slightly heating the oven.
8. Oil the empty coffee tin then cover the bottom and sides with parchment paper, taking care to let it hang over the top (it will be necessary, when unmolding the panettone, to be able to lightly pull on the excess paper parchment to lift it out of the mold).
9. After this rising time, stir the dough thoroughly using a wooden spoon. Add the macerated fruits and stir again.
10. In a medium bowl, whip the egg whites until stiff. Start beating gently, add cream of tartar, then beat at maximum speed until stiff peaks form.
11. Incorporate the egg whites into the brioche bread mixture by gently folding the dough with a spatula then delicately place the mixture in the mold. Using a spatula, shape the sides of the dough to form a slightly rounded top.
12. To avoid air bubbles, gently knock the bottom of the pan on the counter three times.
13. Place the pan in the oven, next to the bowl filled with hot water and let rise for 25 minutes. Towards the end of the proofing time, mix together all the filling ingredients.
14. After 25 minutes of proofing, gently remove the panettone from the oven and place the filling on top, very gently, spreading it with your fingers as evenly as possible. Do not touch the dough so as not to drop it.
15. Gently place the pan on the central oven rack, alongside the bowl filled with hot water.
16. Without removing the pan and bowl of water, turn on the oven to 180 °C (350 °F). After 25 to 30 minutes of cooking, cover the pan with parchment paper covered with aluminum foil to prevent the top from cooking too quickly. Note: Watch this step carefully because depending on the oven, the top may brown more quickly. You really have to cover the panettone as soon as the top starts to brown.
17. Continue cooking for 50 minutes then remove the panettone from the oven. Gently pull on the excess parchment paper to gently pull the panettone out of the pan. Without removing the parchment paper from underneath the panettone , place it on a wire rack and cover the top again with parchment paper covered with foil.
18. Return it to the oven and continue cooking for 15 to 20 minutes, until sides and underside are golden brown.
19. Remove from the oven and let cool completely on a rack, taking care to remove the parchment paper.