Vegan Panettone


Enjoy this sweet bread loaf for special occasions like Easter, Christmas, and New Year’s. Aquafaba makes it light and moist.

3 packages of active dry yeast
1/4 cup sugar (evaporated cane juice)
1/2 cup lukewarm water
6 Tablespoons Aquafaba
1 tablespoon soy lecithin
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon salt
2 pounds 100% Einkorn All Purpose Flour (organic)
8 tablespoons softened vegan butter (1/4 pound stick)
1/2 cup pine nuts
1/4 cup candied lemon peel in syrup (1/8” dice)
1/4 cup candied orange peel in syrup (1/8” dice)
1/3 cup dried papaya (1/8” dice)
1/3 cup dried pineapple (1/8” dice)
1/4 cup white raisins (rinsed with warm water and drained)
1/4 cup dark raisins (rinsed with warm water and drained)
2 tablespoons melted vegan butter

In a small bowl sprinkle three packages of yeast in 1/2 cup of warm water (110 to 115oF) that has been mixed with 1 teaspoon of sugar. The yeast mixture will start to foam. It takes up to 10 minutes. If the mixture does not change or foam the yeast is not active. If this happens, throw it out and start over.
Transfer the yeast mixture to a mixing bowl big enough to handle the 2 pounds of flour.
Mix together the Aquafaba, Soy Lecithin and 1/2 cup water in a small bowl. Stir this vegan egg mixture into the yeast mixture.
Add the vanilla, salt, and the remaining 1/4 cup of sugar. Mix well.
jovialAdd 3 cups of flour, a half a cup at a time, stirring the mixture until sticky but able to gather up with your hands. You may need to add more flour to get it to this consistency.
Divide the soft butter into four equal parts and add to the dough one part at a time. The dough will be stringy and fall from your hands in buttery clumps.
Add 2 more cups of flour, a half a cup at a time until you are able to gather the dough in a large ball. Knead it on a floured board for about ten minutes, adding the remaining flour a little at a time while you are kneading. You should have a shiny smooth ball of dough that is starting to blister.
Shape the dough into a ball. Place it in a large, clean, well-buttered bowl. Dust the top of the ball of dough with a little of the remaining flour and cover with a large plate or lid.
Place the bowl in a draft-free area of the kitchen. A turned-off oven works well here.
Let the dough rise until it is doubled in size. This should take about an hour. Punch down the dough.
Mix together the candied lemon and orange peels, the dried papaya and pineapple, raisins and pine nuts. Gently mix this into the dough.
Preheat oven to 400oF.
Shape the dough into a ball again. Place the ball in a large round baking dish with high sides. You may need to add a paper collar by cutting a strip of parchment paper and wrapping it around the outside of your baking dish and tying it with kitchen string to keep it secure. Or, you may purchase Panettone baking papers. They are similar to cupcake holders, only much larger. We found them at Sur La Table. Experiment with the different sizes that are available. For example, this recipe made 8 small Panettones and one large.
Set them in a draft free area for another hour or until they’ve doubled in size.
With a very sharp knife, about half way through the second rising, score the top of the rising Panettones about a 1/2 inch deep.
Before putting them in the oven for baking, brush the top generously with melted vegan butter.
Bake them in the middle of your oven at 400oF for 15 minutes.
Reduce the heat of the oven to 350oF. After about 15 or 20 minutes of baking, remove the Panettones, brush the tops again with the melted butter and return to the oven. Bake for another 15 to 20 minutes until golden brown. You know they’re done when you tap the outside of the bread and it makes a hollow sound.
When the Panettone is done remove the paper collar and cool on a wire rack. If you’re using the Panettone papers, you don’t have to remove them.
Slice into thick wedges and serve with your favorite hot drink or wine.
Panettone keeps for several days if wrapped in an airtight container and it feezes well, too.

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