Hey there, friends!
Are you craving a taste of the holidays? I’ve got a treat for you!
Today, I’m sharing a delicious vegan panettone recipe.
It’s festive, fluffy, and packed with flavor. Perfect for sharing with family and friends!
Don’t worry if you’re new to vegan baking—this recipe is super simple and so satisfying.
Let’s dive in and bring some holiday cheer to your kitchen!
Suggestions for Ingredient Substitution
For the JUST Egg, a homemade flax egg mixture can be used as an alternative. Combine 3 tablespoons ground flaxseed with 9 tablespoons water, let sit for 15 minutes until thickened. This substitution provides similar binding properties and adds beneficial omega-3 fatty acids.
Vegan butter can be replaced with coconut oil in equal amounts. Use refined coconut oil to avoid a coconut flavor, and ensure it’s at room temperature for proper incorporation. This swap maintains the rich texture while offering a different fat profile.
For a lower sugar option, replace the granulated cane sugar with a natural sweetener like monk fruit or erythritol. Use about 3/4 the amount, as these alternatives are often sweeter than sugar. Adjust to taste, noting that this may slightly alter the texture and browning of the panettone.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-75 minutes |
| Total Time | 560-585 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 30-40 g
- Fat: 120-140 g
- Carbohydrates: 350-400 g
Ingredients
- 1 tablespoon (12g) active dry yeast
- 2/3 cup unsweetened oat or soy milk, warm
- 1/2 cup (100g) granulated cane sugar, split
- 4 to 4 1/4 cups (500-550g) all-purpose flour, includes flour for kneading
- 1 teaspoon fine sea salt
- 3/4 cup (170 ml) just egg or alternatively 3/4 cup (170g) plain dairy-free yogurt at room temperature + 1/4 teaspoon salt
- 1 tablespoon pure vanilla essence
- Zest of 1 lemon, grated
- Zest of 1 orange, grated
- 9 tablespoons (130g) vegan butter, soft
- 1 tablespoon (15g) cold vegan butter, for baking panettone
- 1 tablespoon maple syrup mixed with 1 tablespoon oat milk
- 1 tablespoon powdered sugar for sprinkling
- 1/2 cup (60g) dark raisins
- 1/2 cup (60g) golden raisins
- 1/2 cup candied orange slices
- 1/4 cup (50g) dark rum or chosen liqueur
- 1/4 cup (50g) hot water
- 1/2 cup (60g) slivered almonds, optional
Step 1: Prepare the Yeast Mixture and Soak the Fruit
Begin by warming up the oat milk and mixing it with half the sugar (¼ cup).
Add the yeast and set the mixture aside for 5 minutes to allow it to froth up and activate.
For the fruit soaking, combine the dark raisins, golden raisins, candied orange peel, rum, and water in a small bowl or airtight container.
Cover with plastic wrap or a lid and let it soak overnight.
Step 2: Make the Dough
In a large bowl, combine the flour and salt.
In the bowl of your stand mixer with a dough hook attachment, add the frothed yeast mixture and JUST Egg (or vegan yogurt).
Mix on medium speed until combined.
Add the orange and lemon zest, the remaining sugar, and vanilla, continuing to mix on medium speed.
Reduce to low speed and gradually add about 2 1/2 cups of the flour mixture, mixing for 2 minutes and scraping the bowl as needed.
Continue adding the remaining 1 1/4 cups of flour until fully incorporated.
Set the remaining 1/4 cup aside for kneading.
Step 3: Knead and Incorporate the Butter
Continue kneading the dough on low speed for 4 minutes, or until smooth and elastic.
If needed, push down any dough on the hook.
Gradually add softened vegan butter, 1-2 tablespoons at a time, until well incorporated, mixing for an additional 2-3 minutes until the dough is silky and shiny.
If kneading by hand, ensure this step is incorporated during hand kneading.
Step 4: Shape and Refrigerate the Dough
Shape the dough into a ball and spray lightly with cooking spray.
Cover with plastic wrap and refrigerate overnight or for 8 hours.
Alternatively, let the dough rise at room temperature for 1-1/2 hours if you wish to make it in one day.
Step 5: Prepare the Dough with Fruit and Nuts
Grease a panettone mold and place it on a baking sheet.
Let the dough come to room temperature for 10-20 minutes, then transfer it onto a floured surface.
Roll it into a 12 by 14-inch rectangle.
Drain the soaked fruit and spread it along with almonds over the dough.
Use a rolling pin to press them into the dough.
Fold the dough into a small rectangle, then fold again to form a square, rounding it into a ball.
Place it seam side down inside the mold, and let it rise in a warm place for 1 1/2 to 2 hours, or until the dough reaches the top of the mold.
Step 6: Bake and Finish the Panettone
Preheat the oven to 375°F (190°C).
Once the dough has risen, score the top with a serrated knife in a shallow cross shape.
Mix together maple syrup and oat milk to brush the top, and place cold vegan butter in the center of the dough.
Decrease oven temperature to 350°F (175°C) and bake uncovered for 30 minutes.
Place a loosely fitted piece of aluminum foil over the panettone to prevent over-browning, and bake for another 40 to 45 minutes.
Once baked, remove and let cool completely in the mold.
Step 7: Serve the Panettone
After the panettone has cooled completely, slice and dust with powdered sugar before serving.
