Vegan Panettone

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Make Vegan Panettone at home with this easy to follow recipe. It's a Christmas classic that you too can make from scratch.

Prep Time1

Cook Time1 15

Proving time1

Total Time1 2 15

Course: Dessert, Snack

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: brandy, caster sugar, crystalised ginger, fast action dried yeast, flaked almonds, glace cherries, maple syrup, mixed peel, olive oil, plant milk, raisins, strong white bread flour, sultanas, vegan butter

Servings: people

Calories: 331.23kcal

Equipment

1 chopping board
1 knife
1 stand mixer
1 dough scraper
1 750 g panettone mould
1 Mixing bowl
cling film
1 Pastry brush
tin foil
2 long metal skewers
4 glasses

Ingredients

For the soaked fruits

150 ml brandy
75 g dried cranberries
75 g dried mixed fruits e.g. sultanas and raisins

For the biga

90 g strong white bread flour
5 g fast action dried yeast
75 ml water

For the first dough

250 g strong white bread flour
175 ml plant milk e.g. soy milk, lukewarm
10 g fast action dried yeast

For the second dough & remaining mix-ins

100 g caster sugar
100 g vegan butter softened at room temperature
75 g glace cherries
50 g mixed peel
50 g crystalised ginger

For the glaze

5 ml maple syrup
10 ml olive oil
15 ml plant milk e.g. soy milk
3 tablespoon flaked almonds

Instructions

To soak the fruits

Add the dried cranberries and mixed fruits to a mixing bowl along with the brandy. Cover and leave to soak overnight.

To make the biga

At the same time as soaking the fruit, mix the ingredients for the bigar in the bowl of your stand mixer, cover and let sit out your kitchen counter overnight.

To make the first dough

The next morning you will know your biga is ready when it’s bubbly all over. Add the flour (250 g), fast action dried yeast yeast (10g) and 175 ml of lukewarm plant milk.
Mix on a low speed until a smooth dough forms.
Place in a lightly greased bowl and cover with a piece of cling film before setting aside in a warm place until doubled in size (1.5 - 3 hours).

To make the second dough

Once the dough has proofed, add sugar and mix until incorporated.
Next, while the mixer is still running, add the butter 1 tablespoon at a time. Only add the next tablespoon of butter once the previous tablespoon has been fully incorporated.
Once all the butter has incorporated continue to mix until have a smooth and shiny dough.
At this stage if you stretch the dough you should be able to see through it like a window pane.
Next drain and squeeze out any excess moisture from the soaked dried fruit.
Add these to the mixing bowl along with the other mix-ins.
Mix until they have all been incorporated into the dough.
Oil a mixing bowl and add the dough, cover with cling film and let it prove until it has doubled in size again (up to another 3 hours)

To shape the dough

Stretch and fold the dough over itself a few times to create some tension in the dough.
Place the dough into the panettone mould and then place this on to a baking tray (this will make it easier to move later).
Leave the dough to prove for a final time until it's just as high as the panettone mould. This should take another 1.5 hours.

To bake

Pre-heat the oven to 180 C / 355 F / gas mark 4.
Brush on the glaze made up of the maple syrup, olive oil and plant milk then sprinkle over the flaked almonds.
Place the panettone into the oven (still on the baking tray) and bake for about 35 minutes until golden brown.
Cover with tin foil and bake for another 35 - 40 minutes. (You can check it's done by seeing if a skewer inserted comes out clean.)
As soon as panettone comes out of the oven, pierce two metal skewers through the paper mould and the panettone about 1 cm from the base, making sure the skewers are about 2.5 cm apart from each other.
Gently turn the panettone upside down and hang this way until completely cool.
Once it is completely cooled turn the right way up, it is now ready to serve.

Nutrition