Vegan Panettone: the recipe to make it soft and delicious at home

He vegan panettone is the reinterpretation without butter, milk, eggs or animal derivatives, of the famous Milanese dessert symbol of the Christmas holidays. A delicious recipe suitable for everyone which, like the traditional one, requires the presence of yeast, double resting of the dough and then the addition ofraisins and diced candied fruit, to make it even more delicious.

A preparation that will therefore require a little patience and respect for the rising timebut the end result will amply reward the “hard work” done by giving a soft and very fragrant vegan panettone, to be cut into slices and enjoyed on Christmas Day accompanied by a piece of nougat and other delicacies of the time.

We have replaced cow’s milk with that of soy and we opted for coconut butter (which those who do not particularly like the taste of exotic fruits can buy deodorized). To then give the cake the characteristic yellowish color, usually due to the presence of eggs, we added a pinch of turmeric but, if you prefer, you can safely omit it.

If you want, you can try one cocoa version or enrich the dough with chocolate chips, chopped dried fruit, candied ginger and chopped dates. Or you can scoop out the panettone and fill it with coconut cream and whole toasted pistachios.

With the indicated doses, you will get a panettone of about 750 gr: if you wish, you can have fun dividing it into small portions and thus creating mini bites to wrap and offer to the guests, or to place on the festive table as a refined place card.

Discover how to prepare a vegan panettone by following the step-by-step procedure and advice. If you liked this recipe, also try other vegan desserts.

How to prepare a vegan panettone

To make the vegan panettone, you first start with the yeast, then proceed to make the dough and double leaven, and finally bake the cake until puffed and golden.

Prepare the sourdough

Melt the coconut butter in the lukewarm soy milk 1leave to cool then add the crumbled brewer’s yeast.

Sift the manitoba flour into the mixing bowl 2.

Pour in the milk, butter and yeast mixture 3mix well and leave for 1 hour.

Prepare the dough

Once doubled, add the sugar to the mixture 4blended with a pinch of turmeric, and flavored with grated orange zest and vanilla extract.

Pour the sifted manitoba flour and knead with a hook until you obtain an elastic and homogeneous mixture, then add a pinch of salt, work for a few more minutes, transfer the dough to the work surface and form a ball 5.

first leaven

Place the dough in a well-buttered terrine, cover with transparent film 6 and let it rise until the volume has tripled: this will take about 8 hours.

When tripled in size 7pick up the leavened compound and proceed to the second dough.

Gently turn it over on the work surface 8.

Spread it lightly with your hands and add the raisins in the center 9previously soaked and well pressed.

Mix the diced candied fruit ten.

Incorporate the ingredients then proceed to the kneading by rolling the mixture between the hands and forming a ball 11 smooth and shiny.

Second lift

Transfer the dough into a special 750 g panettone mold and let rise again until it exceeds the edge of the mold 12.

Panettone cooking

After rising time 13place the panettone in a static oven at 180°C and bake for about 35 minutes, or until puffed and golden.

Once cooked, take the panettone out of the oven and let it cool completely; then arrange it on a serving platter, cut it into slices 14 and serve.

storage room

He vegan panettone it can be stored at room temperature, closed in a food bag, to 3-4 days massive.