This amazing vegan panettone recipe is based off of my great grandpa’s recipe, adapted to be both eggless and dairy free. With a beautifully risen enriched dough speckled with candied raisins, cherries, and citron pieces, this vegan panettone recipe tastes just like the classic panettone and is perfect for all Christmas celebrations!
- 5 cups (600 grams) pastry flour, divided, plus more for kneading
- 2/3 cup (167 grams) lukewarm water, divided
- 1 packet active dry yeast (not instant)
- 3/4 cup (150 grams) granulated sugar
- 1 cup (240 grams) dairy free unsweetened vanilla yogurt, room temperature
- 2/3 cup (160 grams) vegan butter, melted but not hot
- 1/2 cup candied citron or orange peel (or sub 1 tsp fiori di sicilia if you can’t find orange peel)
- 1/2 cup diced apricot
- 1/2 cup raisins
- 1/2 cup cherries
- 1 tbsp maple syrup + 1/4 cup water or 3 tbsp rum extract
- 1/2 cup slivered almonds
- 1 tsp turmeric, for coloring
- 1/4 tsp sea salt
- 1 tbsp vegan butter, cold (for when the panettone bakes)
- Stand mixer with dough attachment
- Panettone mold
- Please read through all instructions before beginning. You will need to make this bread over two days. I recommend starting in the morning of the first day, as there are several rises that need to be done.
- Prep: Sift and measure flour. Make sure that the yogurt is measured and brought out to come to room temperature.
- Make the starter: In a medium bowl, gently mix the yeast with 1/3 cup of water and let it stand for 5 minutes. It should start to foam. Add 1 cup of flour to the bowl, and mix until you form a little ball of the dough. Cover the bowl, and place it in a warm place for 2 hours.
- While the starter is resting: In a medium bowl, combine the orange peel (if you’re using the fiori sicilia, hold off), apricots, raisins, and cherries until mixed. Add in maple syrup and water (or if you’re using alcohol, the rum extract), and cover. Set the bowl in the fridge to soak overnight. You won’t need this until Day 2.
- First dough: When the ball of dough has tripled in size, it’s time to make the first dough. You can use either a stand mixer or mix the dough by hand. Place the starter dough into a large bowl, and add in 2 cups of flour, plus 1/3 cup of water. Mix on medium speed with a dough hook or knead the dough carefully in a bowl until you reach soft pliable ball. You may need more flour as you knead to reach a soft ball.
- Proof the dough: Cover the bowl again and place the bowl in a warm area to rise again for 2 hours or until the dough has doubled in size.
- Second Dough: When the dough has risen again, place the dough into the stand mixer once more. In a separate bowl, whisk together the dairy free yogurt and sugar (and fiori di sicilia if not using orange), and set aside. Add in 1 cup of flour to the bowl, along the salt, turmeric, and melted butter. Mix or knead together until combined. Then add in the sugar and yogurt mixture in three increments, kneading or mixing constantly until everything is well absorbed. You may use more flour here as needed until a tacky ball is formed. Place the dough into a well greased bowl, and cover.
- Second proof plus overnight: Allow the dough to rise for 2 hours in a warm area, then place it into the fridge to rise overnight.
- Adding the fruit to the dough: Drain the liquid from the fruit and set aside. Remove your dough from the fridge, and flour a clean surface and a rolling pin. Place the dough in the middle of the clean surface, and roll the dough to be a large rectangle (does not need to be exact measurements but about 14×18″). Sprinkle the fruit on top of the dough, followed by the almonds. Then fold the dough into thirds, and then fold the top two sides on top of each other. Pinch the corners of the dough in to create a rounded ball (much like when making vegan dinner rolls).
- Place the dough into the panettone mold: Place the dough into the panettone mold seam side down (where you just pinched the corners). Cover the dough, and allow it to rise in a warm area for 4-6 hours until double in size (the top of the loaf should be popping over the rim of the mold).
- Bake the panettone: Preheat the oven to 400F. When the oven is preheated, make a cross mark with a knife, and place the panettone on a baking sheet and into the oven to bake for 5 minutes. After 5 minutes, remove the panettone and place 1 tbsp of chilled vegan butter in the center of the cross mark. Place the panettone back into the oven to bake for 15 minutes. After, lower the heat to 375F and continue baking for another 45 minutes or until the top of the loaf is lightly golden.
- Serve and enjoy! Remove the panettone from the oven and allow it to cool for an hour. Sprinkle with powdered sugar, slice and enjoy!
Please see the post for visual instructions and tips!
Keywords: vegan panettone, panettone recipe, sicilian panettone