Dairy-Free Classic Panettone
Indulge in the festive charm of a Dairy-Free Classic Panettone, a luxurious Italian holiday bread recreated without any dairy, yet brimming with rich flavor and tender texture. This recipe showcases a masterful blend of unsweetened almond milk, coconut oil, and vibrant citrus zest to achieve a fluffy, refined loaf that's perfect for those avoiding dairy. Sweet raisins, candied citrus peel, and crunchy pistachios are folded into the dough for bursts of texture and sweetness in every bite. With its golden-brown exterior and aromatic notes of vanilla, orange, and lemon, this dairy-free panettone offers a wholesome twist on the traditional classic, making it ideal for Christmas celebrations or gifting. Crafted using straightforward techniques and minimal preparation, this recipe invites you to enjoy a timeless dessert loved by all, regardless of dietary restrictions.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Active dry yeast
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 240 milliliters Unsweetened almond milk
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 100 grams Raisins
- 100 grams Candied citrus peel
- 50 grams Pistachios
- 100 grams Coconut oil
Instructions
In a small bowl, dissolve the yeast in 60 ml of warm almond milk and let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
Add the yeast mixture to the flour mixture along with the remaining almond milk, egg yolks, vanilla extract, orange zest, and lemon zest.
Mix the ingredients until a smooth dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes elastic and smooth.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours or until doubled in size.
Incorporate the raisins, candied citrus peel, and pistachios into the risen dough, kneading gently to distribute them evenly.
Melt the coconut oil and let it cool slightly. Gradually add the melted coconut oil into the dough, kneading until fully absorbed.
Shape the dough into a round loaf and place it in a paper panettone mold or a greased panettone tin.
Cover the dough loosely with a cloth and let it rise again for another 1 to 1.5 hours until it reaches the top of the mold.
Preheat your oven to 180°C (350°F).
Place the panettone in the preheated oven and bake for 35-40 minutes until golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and let the panettone cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 654.0 g | 238% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 232.2 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 773 mg | 59% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2267 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
