Vegan Panettone

I love sweet baked goods, and panettone is a festive, celebration bread that's soft, buttery and packed with delicious fillings. I decided to make a vegan version because it's one of my favourite desserts, and made it just how I most like it: not too sweet, crunchy on the outside and with a little citrus twist.

This recipe makes one large panettone or multiple small ones, depending on the size of your cases. I used 2-3/4" x 2-3/8' molds, which make 10-12 individual portions.

If you like things extra sweet, add more castor sugar to the dough mixture. I personally prefer a milder taste for this recipe, making it a lightly sweetened, soft bread. Icing and sprinkles are optional.

Ingredients for the yeast mix

  • 125ml warm water
  • 7g instant yeast
  • 1 tbs caster sugar

Ingredients for the dough

  • 640g bread or plain white flour
  • 150g caster sugar
  • 1 tsp salt
  • 20g orange rind
  • 5g lemon rind
  • 375ml soy milk
  • 150g vegan butter
  • 125g sultanas or currants soaked for at least 1 hour in 100ml of rum (rum optional)
  • 65g raw almonds, roughly chopped

Ingredients for the icing

  • 70g icing sugar
  • 1 tbs lemon juice
  • Sprinkles, to taste (optional)

Instructions for the yeast mix

  • Combine water, yeast and sugar in a jug and set aside for 10 minutes.

Instructions for the dough

  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine flour, sugar, salt and rinds.
  • If using a stand mixer, start mixing on a low speed, otherwise use a spatula to combine.
  • Slowly add yeast mix and milk, and once combined, add butter.
  • If using a stand mixer, increase speed to medium and leave for 5 minutes, scraping down the sides as needed. Otherwise, use your hands to bring the mixture together, then turn onto a floured surface and knead for 5 minutes until smooth.
  • Transfer mixture to a well oiled bowl, cover with two tea towels and leave in a warm space to prove for 1 hour.
  • Drain the rum from the sultanas, then add the sultanas and almonds to the dough and mix until just combined.
  • Divide mixture into 12 small panettone cases, or 1 large one.
  • Cover again, then leave to prove for 45 minutes.
  • Preheat oven to 180 degrees Celsius.
  • Place in the oven and bake for 30 minutes - 1 hour. Individual cases should only take approximately 35 minutes to cook.
  • Remove from the oven and leave to cool for at least 15 minutes.

Instructions for the icing

  • Combine icing sugar and juice in a bowl and mix until smooth.
  • Drizzle over warm or room temperature panettone and top with sprinkles.

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