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)

• 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.)