Panettone

I have to say that I’m quite pleased with this one. I tried to make a ‘freefrom’ panettone last year with rather disastrous results and had come to the conclusion that it was maybe a step too far. But having had some success with a dairy and egg free brioche, I thought it was  worth giving panettone another go. I’m glad I did – this recipe results in a perfectly authentic tasting and looking panettone, perfect for Christmas (or anytime as it’s so delicious), a bit bready, a bit cakey – yum!

Although my traditional Christmas cake is maturing away, smelling rather delicious, panettone is far more my cup of tea – lighter and more subtle and even the girls didnt object too much to the sultanas inside (for some reason they have a real aversion to sultanas or raisins!). Be warned though that this is homemade and without any preservatives so this panettone won’t last like a shop bought one. Better get eating.

Panettone (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)

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  • 500g plain flour
  • 1/2 cup caster sugar
  • 1 tbsp yeast
  • 1/2 tsp salt
  • 1 cup oat milk, warmed to body temperature
  • 1/4 cup dairy-free spread
  • Zest of 1 lemon and 1 clementine
  • 1/3 cup sultanas
  • 1/3 cup candied peel

– Sift the flour into a big bowl.
– Stir in the sugar, yeast and salt.
– Pour in the warm oat milk, dairy-free spread and zests and bring together to form a smooth and elastic dough.
– Knead in the sultanas and candied peel until they are evenly distributed
– Leave in a warm place to double in size.
– Knock back and form into a smooth ball. Place in a greased slightly narrow, tall tin.
– Leave to rise again until it fills the tin. I placed mine in the fridge for this part and it rose to the perfect prove in about 3 hours.
– Brush the top with oat milk and sprinkle with a little granulated sugar.
– Place in a preheated oven (190 degrees centigrade/gas mark 5) for 45-50 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Panettone

  1. Oooh I wish I’d found this before Christmas! Panettone was my favourite Christmas breakfast growing up but I hadn’t found a vegan recipe nor attempted my own before now. I’m not sure this can wait until next year!

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