Soft Vegan Chocolate-Scented Panettone: The Perfect Recipe for the Holidays
Today, I bring you into the festive world with a fully plant-based version of a classic: the vegan panettone! Soft, fragrant, and full of delights, it is the perfect dessert to bring to the table at Christmas or any special occasion.
The secret? A soft and aromatic pre-ferment, prepared with Manitoba flour, plant-based milk, and a pinch of yeast, which will ensure your dough rises light and fluffy like a cloud. Then, the main dough is enriched with cocoa, sugar, a touch of vegetable margarine, orange paste, and the intense aroma of lemon zest and panettone flavoring. To finish, lots of chocolate chips that make every bite a real pleasure.
The preparation requires a bit of patience, but I assure you that watching the panettone slowly grow until it becomes tall and golden is an invaluable satisfaction! Once ready, it will be impossible to resist a warm, fragrant, and delicious slice.
Perfect for sharing with friends and family, this vegan panettone quickly becomes the protagonist of the Christmas table… and it will win you over at the first bite!
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1/3 cup Manitoba flour
- 1/4 cup plant-based milk
- 1 tsp fresh baker's yeast
- 1 and 1/4 cups Manitoba flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp fresh baker's yeast
- 1/4 cup sugar
- 2 tbsps orange paste
- 1/4 cup water
- 1/4 cup vegetable margarine
- 1/4 cup chocolate chips
- Panettone flavoring
- lemon zest
Steps
For the preparation of the Soft Vegan Chocolate-Scented Panettone: Easy Recipe watch the video HERE.
Take out of the oven and let cool on a rack before cutting. This way, it will retain all its softness and aroma.
Final tip:
For an extra touch, sprinkle with powdered sugar or accompany with a plant-based chocolate cream. Perfect for holiday breakfasts and snacks! In a bowl, mix Manitoba flour, plant-based milk, and yeast until smooth and homogeneous. Cover with plastic wrap and let it rest in a warm place until it doubles (about 1 hour). This step is crucial: your panettone will be light and fluffy thanks to it! In a large bowl, combine Manitoba flour, cocoa, sugar, and fresh yeast. Add the pre-ferment
Add the orange paste and lemon zest. Gradually add cold water and knead until you get a stretchy and soft dough (about 10min).
Add the margarine a little at a time and incorporate it well. Finally, add the chocolate chips. Let the dough rest for about 30 min, then shape it into a ball
place it in a panettone mold (or a tall bowl) and cover with a clean cloth. Let it rise for about 2 hours until it doubles in volume. Patience is key here: the result will reward every minute of waiting!
Once risen, uncover it and wait about 30 minutes, then make a central incision, add a piece of margarine on top, and bake at 350°F for about an hour.
If the surface browns too much, cover with a sheet of parchment paper.
Enjoy your meal!
Tips and Storage
Tips:
For an even softer panettone, make sure the pre-ferment doubles completely before kneading.
If you like, you can add dried fruits like walnuts or almonds along with the chocolate chips.
During baking, if the surface browns too much, cover with parchment paper to prevent burning.
Storage:
Once cooled, store the panettone in a plastic food bag or an airtight container.
It stays soft for 3-4 days at room temperature.
You can also freeze it already sliced: just thaw at room temperature before enjoying.
