Vegan Classic Panettone
Introduce your festive table to the irresistible charm of Vegan Classic Panettone, a plant-based twist on the beloved Italian holiday bread. This recipe captures the rich and tender essence of traditional panettone, featuring a delicate balance of orange and lemon zest, warm vanilla and almond extracts, and a medley of sweet dried fruits, candied orange peel, and indulgent dark chocolate chips. Made with coconut sugar and soy milk for a dairy-free and ethical upgrade, this fluffy, golden loaf is carefully crafted through a double-rise process for bakery-level results. Perfect for sharing, this vegan panettone makes an elegant centerpiece for your holiday celebrations and pairs beautifully with a cup of coffee or tea. Indulge in the flavors of tradition without compromise.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 240 ml soy milk
- 7 g instant yeast
- 150 g coconut sugar
- 120 g unsalted vegan butter
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 0.5 tsp almond extract
- 0.5 tsp salt
- 75 g dried cranberries
- 75 g raisins
- 50 g chopped candied orange peel
- 50 g dark chocolate chips
Instructions
Warm the soy milk slightly until lukewarm (not hot) and add the yeast. Stir gently and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, coconut sugar, and salt. Mix these dry ingredients well.
Melt the vegan butter in a small saucepan over low heat, or use a microwave. Let it cool slightly.
Add the yeast mixture, melted vegan butter, vanilla extract, almond extract, and the orange and lemon zests to the dry ingredients. Mix well to form a rough dough.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour while kneading.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Prepare an 18 cm (7-inch) panettone mold or a round cake tin with a lining of parchment paper extended above the rim (to mimic a traditional panettone mold).
After the first rise, gently deflate the dough and mix in the cranberries, raisins, candied orange peel, and chocolate chips until evenly distributed.
Shape the dough into a ball and place it into the prepared mold. Cover loosely with a damp cloth and let it rise again for another hour, or until it reaches the top of the mold.
Preheat your oven to 180°C (350°F).
Bake the Panettone for about 35-40 minutes. It should be golden brown on the top and sound hollow when tapped.
Allow the Panettone to cool completely on a wire rack before serving. Enjoy your vegan classic Panettone sliced and served as a delightful holiday treat!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 39.2 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 271 mg | 6% | |
*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.
