Method
Step 1:
Gentle warm the oat milk. Add the yeast, stir and set aside.
Step 2:
Whisk the vegan egg replacement and sparkling water and set aside. (Take a quick look at our video if you'd like to use a different egg replacer)
Step 3:
In a bowl of a stand mixer combine the flour, sugar, salt, vanilla paste, lemon zest and mix well.
Step 4:
Set the stand mix with the dough hook. Add the soft butter a little at a time. Next start slowly adding the warm yeast and egg replacement/water mixture.
Step 5:
Now set the mixture on a higher speed and knead the dough until soft for about 5 minutes.
Step 6:
Chop 150g of the chocolate into pieces and add the chocolate and 100g of the hazelnuts to the dough mix.
Step 7:
Cover the bowl with a damp cloth and place in a warm place until doubled in size.
Step 8:
Line the Panettone mould (you can also use a cake tin) with baking parchment. Place the risen dough into the mould. Leave to rise for 1 hour.
Step 9:
Bake in a preheated oven for 60 minutes at 180c. The top of the Panettone will go very brown.
Step 10:
Once cooled melt the rest of the chocolate and pour over the top with the remaining hazelnuts.
Step 11:
Once cooled wrapped in baking parchment and store in a cool place.
Ingredients
For the Panettone
- 150ml Oat milk
- 7g Allinson's dried yeast
- 3 tbsp Vegan egg substitute (we used aquafaba, which is chick pea water whisked up)
- 6 tbsp Sparkling water
- 500g Allinson's Strong White Bread Flour
- 150g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 1 tsp Lemon zest
- 150g Vegan butter
For the Topping
- 250g Vegan dark chocolate (70%)
- 150g Roasted hazelnuts
Recipe Reviews
Great to find a vegan panettone recipe... thank you!
Hello at what stage would you preheat oven and at what temparature 180c? or less
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Hi There,
I would pre-heat halfway through stage 8 or near the end of the hour prove depending how long your oven takes to heat up. Yes heat to 180c. Happy baking :)
Hi, how long do you anticipate this will keep for, uncut please? The recipe looks great for making mini-pannetones for gifting and I'm wondering how close to Xmas I'll need to get baking
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Hello,
I would treat it like bread, even though it will last a bit longer before going stale. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.
Hope this helps,
Happy Baking!
Hello! What size tin should we use?
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Hello,
I would use a 20cm tin,
Happy Baking!
How long will it take to double Ian size. Mine’s been in a warm room for 2 hours and no rise.
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Hello,
That does depend on the temperature of your room and the age of your yeast. I would expect that there would be some rise within the 2 hours, but with sweet dough this can sometimes be up to 3 hours.
I hope this helps.
Happy Baking!
"We used Aquafaba, which is chick pea water whisked up)" But how wisked should it be? Just a quick on, or straight egg white wisk?
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Hello,
I would whisk until combined, it doesn't have to be like a 'meringue' whisk.
Happy Baking!
Ingredients
For the Panettone
- 150ml Oat milk
- 7g Allinson's dried yeast
- 3 tbsp Vegan egg substitute (we used aquafaba, which is chick pea water whisked up)
- 6 tbsp Sparkling water
- 500g Allinson's Strong White Bread Flour
- 150g Billington's Unrefined Golden Caster Sugar
- 0.5 tsp Salt
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- 1 tsp Lemon zest
- 150g Vegan butter
For the Topping
- 250g Vegan dark chocolate (70%)
- 150g Roasted hazelnuts