Every Christmas the panettone seems more and more popular, with piles of them in pretty boxes stacked up in delis and supermarkets. Year on year, more and more exciting varieties are available. Prosecco flavour seems popular this year, but I’ve gone for a more family friendly citrus theme. We generally prefer a light pannetone to rich and fruity Christmas cakes and puddings, so this year I’ve gone for full on lemon, clementine and candied peel for a zesty panettone which works wonderfully well at tea time, or toasted for breakfast. There’s no time like Christmas for luxury meals at all times of day and night!
The key to his light panettone is a long slow rise, giving a light bready texture which is beautifully scented with lemon and clementine zest and juice and dotted with the zesty candied peel. By all means add some sultanas if you like an added fruity dimension. I’ve topped mine with chouquette sugar but if you don’t have any available, then a sprinkling of granulated would work just as well. It’s best eaten within a few days, so don’t make it too far in advance – we’re going to have to polish off this one and then make another before the big day!
(dairy-free, egg-free, nut-free, soya-free, sesame-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 2 clementines
1/2 cup of mixed clementine and lemon juice (from the zested fruit)
1/2 cup mixed candied peel
- Sift the flour into a big bowl. Stir in the sugar, yeast, zests and salt.
- Pour in the warm oat milk, dairy-free spread and citrus juices and bring together to form a smooth and elastic dough.
- Knead in the candied peel until it is are evenly distributed. Cover and 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. An hour in a warm place should be adequate
- Brush the top with oat milk and sprinkle with 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.)