Baking Bliss: A Vegan Panettone Adventure
Hey there, fellow food lovers! Chef Bella here, and today we're diving headfirst into a delightful baking project that's as rewarding as it is delicious: Vegan Panettone! Yes, you heard it right—we're taking on this classic Italian sweet bread and giving it a healthy, plant-based twist.
A Little Backstory
I was recently contacted by a lovely reader, let's call her Lara, who asked if I could tackle a vegan panettone. Challenge accepted! After some fun trial and error in the kitchen, I’m so excited to share my version with you all. This recipe is a labor of love, but trust me, the end result is worth every minute.
Why This Recipe Rocks
- Festive Fun: This is the perfect pre-Christmas baking project. It's great to make ahead and will keep for a few days in an airtight container. Even slightly dried out it will be gorgeous toasted with some healthy spread.
- Accessible: Traditional panettone can be intense, but we’re making it accessible with instant yeast, so don't worry if sourdough isn't your thing!
- Vegan Magic: No eggs or dairy here! We’re using plant-based ingredients to create a rich, fluffy texture that everyone will adore.
- Deliciously Addictive: I’m not even kidding, this is so good that you might want to make two! The kitchen will smell amazing while baking, and the taste will keep you coming back for more.
Ingredient Spotlight
Let's talk ingredients, shall we?
- Bread Flour: Vital for that perfect rise and gluten development. We need the protein to handle all the richness we’re adding.
- Instant Yeast: Our secret weapon for a fuss-free rise. It's easy to use and readily available.
- Soy Milk: Adds moisture and replaces some of the richness eggs would normally provide. Other plant milks can be used if you have a soy allergy.
- Caster Sugar: For that touch of sweetness, using superfine sugar ensures it dissolves perfectly. And for that Christmas sparkle we will use pearl sugar on top!
- Vegan Butter: The unsung hero that makes this all come together, we need a good quality, unsalted vegan block to give us the texture we need.
- Citrus Zest: The essence of festive flavor! I recommend orange zest, but lemon also adds a fantastic twist.
- Vanilla Paste: For a beautiful, aromatic experience. Use any vanilla you have to hand.
- Dried Fruit & Spices: This is where we get to have some fun. Cranberries, candied orange, ginger, and apricots give it the extra flavour that we need but you can add whatever you like as long as it does not add moisture
Step-by-Step Guide
1. The Night Before: Biga Prep
- Mix flour, a pinch of yeast, and water in a bowl. Let it sit overnight until it’s bubbly and ready to go. This is our starter, giving the dough an amazing boost of flavour.
2. First Dough
- Combine the biga with bread flour, yeast, and soy milk. Knead until the dough is smooth and elastic. Cover and let it double in size.
3. Second Dough
- Add the sugar to the dough and then incorporate the vegan butter gradually, bit by bit. Once the dough is super smooth, add in salt, orange zest, vanilla, and all the mix-ins. Knead or stretch and fold the dough, and let it proof until doubled again. Be careful not to overwork it!
4. Shape & Proof
- Shape the dough into a round and place it in a lightly oiled panettone mold. Let it rise until the highest point reaches the top of the mold.
5. Glaze, Score & Bake
- Glaze, score the top, and sprinkle with pearl sugar or almonds. Bake until golden brown, tenting the top with foil halfway through. Immediately suspend it upside down to cool.
Tips and Tricks
- Kneading: If you don’t have a stand mixer, be prepared for a 30-minute workout! But it’s definitely doable.
- Mix-Ins: Don’t be shy with your additions, but make sure they don’t add moisture.
- Suspension: This is crucial! It prevents the panettone from collapsing as it cools, and makes sure that the inside remains light and fluffy.
- Experiment: Feel free to tweak the mix-ins or use a different type of citrus. Baking is all about fun!
Final Thoughts
Making vegan panettone might seem daunting, but the satisfaction of pulling a beautifully risen, fragrant loaf from the oven is truly magical. It's a fantastic way to bring the joy of Christmas baking to life, and I promise, you’ll fall in love with the process as much as I did.
If you try this recipe, tag me on Instagram @chefbellabloom – I can't wait to see your creations! Happy baking, and happy holidays!
Recipe Card
Prep time: 75 minutes
Cook time: 60 minutes
Yield: 750 g / 26 oz
Ingredients
Biga (the night before)
- 90 g / ¾ cup wheat flour (all-purpose is fine)
- 1/8 tsp instant (fast-action) yeast
- 74g (1/3 cup) lukewarm water
First Dough
- 250 g / 2 cups bread flour*
- 180 ml / ¾ cup lukewarm soy milk
- 10 g / 1 tbsp instant (fast-action) yeast
Second Dough & Mixings
- 90 g / scant ½ cup caster (superfine) sugar
- 100 g / 3.5 oz (½ cup) room temp vegan butter
- ½ tsp fine salt
- 2 tsp vanilla paste
- 1/16 tsp turmeric, for colour (optional)
- Zest of 2 oranges (or 1 orange & 1 lemon)
- 60 g / ½ cup dried cranberries or raisins
- 60 g / ½ cup candied orange or mixed peel
- 60 g / ½ cup crystallized ginger pieces*
- 60 g / ½ cup diced dried apricots
Glaze
- 5 ml / 1 tsp maple syrup (or dissolved sugar)
- 10 ml / 2 tsp mild olive oil
- 15 ml / 1 tbsp soy milk
- Pearl sugar or almond flakes, to decorate (optional)
Method
- Make sure you have a 750g panettone mould, metal skewers and two objects for hanging your panettone ready before you start.
- Biga: The night before, combine flour, yeast, and water. Mix well and cover, letting it sit on the counter overnight.
- If using dry additions like raisins soak them to soften and prevent them from pulling moisture from the dough, remember to squeeze excess liquid out before use.
- First Dough: Combine the biga with flour, yeast, and milk. Knead until smooth, then cover and proof until doubled (1.5-3 hours).
- Second Dough: Add sugar, then gradually incorporate the vegan butter. Add salt, turmeric, zest, and mix-ins. Proof again until doubled (kitchen counter or overnight in fridge).
- Shaping & Baking: Preheat oven to 180°C (355°F). Shape the dough and place in a mold, let it rise until the dough sits above the top of the mold. Brush with glaze, score, add toppings, and bake for 25 minutes. Tent with foil, and bake for another 30-35 minutes.
- Hanging: Immediately suspend upside down until completely cool to help keep it light and fluffy
Notes
- Use any mix-ins you like but be sure they don't add extra moisture.
Nutritional Information
Per slice (1 out of 20):
- Calories: 171
- Sugars: 12 g
- Fats: 6 g
- Saturates: 3 g
- Proteins: 2 g
- Carbs: 27 g