Recipes Bread & Dough Recipes Pizza & Italian Breads Vegan Panettone Back to Pizza & Italian Breads Vegan Panettone by Allinson's Total Time 3h 0m Prep Time 1h 0m Bake Time 2h 0m Serves 12 Skill Level Easy Dietary Needs DF/EF/V/Veg Dairy free Egg free Vegan Vegetarian 6 Reviews 5 star rating Share Is Panettone vegan? Well this one is. We've created a delicious vegan panettone recipe perfect for the festive season. Method Gentle warm the oat milk. Add the yeast, stir and set aside. Whisk the vegan egg replacement and sparkling water and set aside. (Take a quick look at our video if you'd like to use a different egg replacer) In a bowl of a stand mixer combine the flour, sugar, salt, vanilla paste, lemon zest and mix well. Set the stand mix with the dough hook. Add the soft butter a little at a time. Next start slowly adding the warm yeast and egg replacement/water mixture. Now set the mixture on a higher speed and knead the dough until soft for about 5 minutes. Chop 150g of the chocolate into pieces and add the chocolate and 100g of the hazelnuts to the dough mix. Cover the bowl with a damp cloth and place in a warm place until doubled in size. Line the Panettone mould (you can also use a cake tin) with baking parchment. Place the risen dough into the mould. Leave to rise for 1 hour. Bake in a preheated oven for 60 minutes at 180c. The top of the Panettone will go very brown. Once cooled melt the rest of the chocolate and pour over the top with the remaining hazelnuts. Once cooled wrapped in baking parchment and store in a cool place. Let's Bake The easiest way to follow a recipe Christmas Dairy Free Egg Free Vegan Vegetarian Reviews 16 December 2020 5 star rating Hello at what stage would you preheat oven and at what temparature 180c? or less---------------------------------------Hi There, I would pre-heat halfway through stage 8 or near the end of the hour prove depending how long your oven takes to heat up. Yes heat to 180c. Happy baking :) 12 December 2020 5 star rating Hi, how long do you anticipate this will keep for, uncut please? The recipe looks great for making mini-pannetones for gifting and I'm wondering how close to Xmas I'll need to get baking________________________________________________Hello,I would treat it like bread, even though it will last a bit longer before going stale. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week.Hope this helps,Happy Baking! 06 December 2020 5 star rating Hello! What size tin should we use?________________________________________________Hello,I would use a 20cm tin,Happy Baking! 02 December 2020 5 star rating How long will it take to double Ian size. Mine’s been in a warm room for 2 hours and no rise.________________________________________________Hello,That does depend on the temperature of your room and the age of your yeast. I would expect that there would be some rise within the 2 hours, but with sweet dough this can sometimes be up to 3 hours.I hope this helps.Happy Baking! 27 November 2020 5 star rating "We used Aquafaba, which is chick pea water whisked up)" But how wisked should it be? Just a quick on, or straight egg white wisk?_____________________________________________Hello,I would whisk until combined, it doesn't have to be like a 'meringue' whisk.Happy Baking! 14 November 2020 5 star rating can i add dried fruit to this recipe.________________________________________________Hello,That should work out fine as long as you don't add too much as dried fruit is quite heavy,Happy Baking! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Panettone 150ml Oat Milk 7g Allinson's Dried Yeast 3 tbsp Vegan Egg Substitute (We used Aquafaba, which is chick pea water whisked up) 6 tbsp Sparkling Water 500g Allinson's Strong White Bread Flour This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta. 150g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. ½ tsp Salt 1 tsp Nielsen-Massey Vanilla Bean Paste 1 tsp Lemon Zest 150g Vegan Butter For the Topping 250g Vegan Dark Chocolate (70%) 150g Roasted Hazelnuts