Vegan Panettone Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">100g active sourdough starter (or 7g instant dried yeast mixed with 100ml warm water)</li><li class="ingredients-single-item">80g caster sugar</li><li class="ingredients-single-item">150ml plant milk (soy or oat work best)</li><li class="ingredients-single-item">100g vegan butter, softened</li><li class="ingredients-single-item">50ml aquafaba (liquid from canned chickpeas), lightly whipped</li><li class="ingredients-single-item">Zest of 2 unwaxed lemons</li><li class="ingredients-single-item">Zest of 2 unwaxed oranges</li><li class="ingredients-single-item">2 tbsp orange blossom water (or vanilla extract)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150g mixed dried fruits (raisins, sultanas, candied orange peel)</li><li class="ingredients-single-item">50g dried cranberries</li><li class="ingredients-single-item">2 tbsp vegetable oil, for coating the bowl</li><li class="ingredients-single-item">1 tbsp plant milk mixed with 1 tsp maple syrup, for glazing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">15cm panettone paper case (or deep 15cm cake tin)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Skewers for testing</li><li class="equipment-single-item">String and bamboo skewers (for hanging method)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by soaking all your dried fruits in 3 tablespoons of orange juice or rum (optional) for at least 2 hours or preferably overnight. This will plump them up and prevent them from drawing moisture from your dough, which would result in a drier panettone.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, sugar, salt, and citrus zests, mixing briefly to distribute the ingredients evenly. In a separate bowl, warm the plant milk to approximately 30°C (just warm to the touch) and add your sourdough starter or activated dried yeast. Allow to sit for 5-10 minutes until it begins to bubble slightly, indicating the yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the milk-yeast mixture to your dry ingredients along with the aquafaba and orange blossom water. Mix on low speed with the dough hook for 3-4 minutes until combined. The dough will look quite dry and shaggy at this stage - this is normal!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium-low speed, gradually add the softened vegan butter in small pieces, waiting until each piece is incorporated before adding the next. This process should take about 8-10 minutes. The slow addition allows the butter to properly emulsify into the dough, creating the rich texture that's characteristic of panettone.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue kneading on medium speed for another 10-15 minutes until the dough passes the "window pane test" - when you can stretch a small piece of dough thin enough to see light through it without tearing. This extended kneading time develops the gluten structure that will hold the air bubbles during fermentation, creating the distinctive airy texture of panettone.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drain your soaked fruit thoroughly and pat dry with a paper towel. Gently fold the fruit into the dough by hand until evenly distributed. Be gentle to avoid crushing the fruit or tearing the dough you've worked so hard to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the dough to a large, lightly oiled bowl. Cover with cling film or a damp kitchen towel and allow to ferment at room temperature (around 22°C) for about 3-4 hours, or until doubled in size. If using sourdough starter, this may take up to 6 hours. Be patient - this slow fermentation develops flavor and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently deflate the dough and shape it into a smooth ball without kneading. The goal is to preserve as much of the gas built up during fermentation as possible. Place the dough into your panettone case or lined cake tin, with the smooth side up. Cover loosely and allow to proof again for 2-3 hours, until the dough has risen to about 1 cm from the top of the case.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 180°C (160°C fan). When the panettone is ready to bake, gently brush the top with your plant milk and maple syrup glaze. Using a sharp knife or scissors, cut a cross in the top of the dough - this allows for even expansion during baking and creates the characteristic panettone "crown".</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 15 minutes, then reduce the temperature to 160°C (140°C fan) and bake for a further 30-35 minutes. If the top begins to brown too quickly, cover it loosely with foil. The panettone is done when a skewer inserted into the center comes out clean and the internal temperature reaches 93-95°C.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Here's the critical step for that signature panettone texture: immediately after removing from the oven, insert two long skewers through the bottom of the panettone and quickly invert it, suspending it over a deep pot or between two objects of equal height. This prevents the delicate structure from collapsing under its own weight as it cools. Allow to hang for at least 6 hours or ideally overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cool, gently remove the skewers and place your panettone right-side up. Dust with powdered sugar if desired. For the best texture and flavor, wrap in parchment paper and let it rest for 12-24 hours before slicing - this allows the flavors to mature and the structure to set perfectly. Your vegan panettone will keep well for up to a week in an airtight container.</li></ol>