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Panettone: Milanese Sweet Bread
[Vegan]

CL By: Clarisa Ponce de Leon

Author Bio

I’m a lover of food raised in Argentina: the land of meat and abundant cheese.... Read More

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Panettone — Milanese Sweet Bread [Vegan]

10-12

Dairy Free

Vegan

Panettone, also known as pan dulce, is a sweet bread originating from Italy, but it's gained popularity all over the world, particularly in South America. It's the perfect treat for any occasion. Inviting a friend over for coffee? Offer them a slice. Craving a snack? You know what to do.... Read More

Ingredients You Need for Panettone: Milanese Sweet Bread [Vegan]

3 cups all-purpose flour
3 tablespoons vegan butter, softened
2 tablespoons active dry yeast
1/2 cup organic cane sugar/coconut sugar
1 1/2 cups non-dairy milk
Chia or flax egg: 2 tablespoons chia seeds (or ground flax seeds), plus 6 tablespoons water, 1/2 teaspoon baking powder
1 tablespoon agave nectar/maple syrup
1/4 teaspoon salt
1 tablespoon orange extract
1 teaspoon almond extract
Zest of 1 lemon
1/2 teaspoon turmeric
1 cup mixed nuts
1 cup candied or dried fruit of your choice

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How to Prepare Panettone: Milanese Sweet Bread [Vegan]

In a small bowl, mix the active dry yeast with 1/4 cup of warm water and 2 teaspoons of sugar. Let it sit for 10 minutes. It will become bubbly and triple in size.
In another small bowl prepare the vegan egg by mixing the chia or ground flax seeds with the water and baking powder. Let it sit for 10 minutes.
In another small bowl, place the nuts and fruits and sprinkle 1 tablespoon of flour. Toss it with a spoon until all fruit and nuts are well coated. Set aside.
Using a stand mixer with the hook attachment, mix the flour, sugar, turmeric, and vegan butter.
Add the vegan eggs, orange and almond extracts, and lemon zest. Mix some more.
Add the yeast and agave and keep mixing until well integrated.
Warm the milk until it feels safe to touch, not too hot or it will kill the yeast. Add it slowly to the mix, while the mixer is running.
Keep mixing for 10 minutes. Meanwhile, prepare a bowl by spraying it with non-sticking spray oil, or greasing it with a paper towel and a little bit of oil, butter, or coconut oil. The dough will rest and double in size, and greasing the boil will make it easier to take out.
The dough should be sticky, but if it feels too sticky add 1/4 cup of flour.
On a floured surface, knead the dough for a few minutes. Do not add too much flour, it should remain fairly sticky.
Transfer the dough to the prepared bowl and cover it with a tea towel. Let it rest in a warm place for 1-2 hours, or until double in size.
Once it has doubled in size, take it out of the bowl, and place it on a floured surface. Add the nuts and fruit and knead until well integrated.
Take the dough and place it in the panettone paper mold. Cover it with a tea towel and let it rest for 1/2 hour.
Preheat oven to 350°F. Before putting the panettone in the oven, brush the top with agave nectar or maple syrup. Bake for 45 minutes.
Let it cool completely before serving. Garnish with more fruit, nuts, and powdered sugar.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.