Vegan Panettone by Allinson's

Gentle warm the oat milk. Add the yeast, stir and set aside.

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)

In a bowl of a stand mixer combine the flour, sugar, salt, vanilla paste, lemon zest and mix well.

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.

Now set the mixture on a higher speed and knead the dough until soft for about 5 minutes.

Chop 150g of the chocolate into pieces and add the chocolate and 100g of the hazelnuts to the dough mix.

Cover the bowl with a damp cloth and place in a warm place until doubled in size.

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.

Bake in a preheated oven for 60 minutes at 180c. The top of the Panettone will go very brown.

Once cooled melt the rest of the chocolate and pour over the top with the remaining hazelnuts.

Once cooled wrapped in baking parchment and store in a cool place.