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Vegan panettone


Vegan panettone

Who said vegans can't eat panettone? Just prepare it at home with our vegan panettone recipe!

Soft and fragrant, vegan panettone is quite simple to prepare. Since it is a dessert without butter, we will use margarine, taking care to purchase one without hydrogenated fats. It is also a panettone without eggs, but the right combination of flours and starches will allow you to obtain a result as soft as the original .

In vegan desserts , as in many other recipes, the difference in flavor is also given by the aromas. So raisins and candied fruit cannot be missing, as well as lemon and orange zest. The intense yellow color that usually identifies this Christmas dessert is given by turmeric. Let's see together the recipe for panettone without butter!

Vegan panettone leavening
Vegan panettone leavening

Ingredients

For the yeast

  • Manitoba flour – 100 g
  • Soy milk – 250 g
  • Fresh brewer's yeast – 20 g
  • Granulated sugar – 20 g

For the first dough

  • Manitoba flour – 280 g
  • Starch – 20 g
  • Granulated sugar – 80 g
  • Margarine – 100 g
  • Turmeric powder – 1 teaspoon
  • Organic Orange – 1
  • Organic lemon – 1/2
  • Vanilla extract – 1 tbsp
  • Salt – 1 pinch

To complete

  • Candied fruit – 100 g
  • Raisins – 100 g

Preparation

How to prepare the vegan panettone recipe

1

First prepare the yeast by dissolving the yeast and sugar in warm soy milk . Then add the flour and mix quickly. The result will be a rather fluid mixture which will have to rise covered with cling film until it doubles in size.

2

Add the sugar , vanilla , grated citrus zest and flour to the yeast. Knead by hand or with a planetary mixer until you obtain an elastic and homogeneous mixture.

3

Now add the margarine one piece at a time, waiting until the previous one has been absorbed. Then transfer the dough into a well-buttered bowl and let it rise for 8 hours at room temperature covered with cling film.

4

Flour the pastry board well and turn the dough over. Gently spread it with your hands so that it is about 2 fingers thick . Distribute the soaked and squeezed raisins and the candied fruit over the entire surface.

5

Make a round of 3 folds , cover the dough with cling film and let it rest for 30 minutes . Expand the dough and repeat this step 2 more times, turning the dough 90° each time. Finally, roll the dough into a ball shape and leave it to rise in the 1kg panettone mold until it goes beyond the edge of the mould.

6

Cook at 180°C for 35 minutes . Remove from the oven, skewer with special irons and leave it to cool upside down.

And are you more of a panettone or pandoro team (naturally vegan)?

Conservation

The panettone can be stored in a plastic food bag for 2-3 days.

Read also
The best vegan Christmas menu from appetizer to dessert

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