Vegan Chocolate Panettone
After the recipe for my vegan panettone previously prepared, I got “excited” and wanted to immediately experiment with a chocolate version, and I have to say I liked it a lot 🥰. Obviously, this recipe is also simplified, made with only one dough and the pre-ferment! If you have vegan friends or relatives or those with intolerances to milk, eggs, or butter, give them a homemade panettone this year; it will surely be a much-appreciated gift!
Also try these vegan Christmas desserts:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Vegan Chocolate Panettone:
With these doses, I used two 500 g molds
- 3/4 cup Manitoba flour
- 1/2 cup plant-based milk
- 2 tsp beer
- 2 3/4 cups Manitoba flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp fresh brewer's yeast
- 1/2 cup sugar
- 3 tbsp Orange paste
- 1/2 cup vegetable margarine
- 3/4 cup candied orange
- 1/2 cup water
- Panettone flavoring
- lemon zest
- orange zest
Steps
For the preparation of the vegan chocolate panettone, watch the video HERE.
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Preparation of the pre-ferment:
In a bowl, put the flour, yeast, plant-based milk, and mix. Cover it and let it rest for about an hour.
Dough preparation:
Put the flour, sugar, cocoa, yeast, grated lemon zest, and orange zest,
Add the panettone flavoring, the pre-ferment (after resting), and the orange paste
start kneading at low speed. Add the cold water little by little and knead for about 10/15 min. Add the cold butter little by little
knead until completely incorporated. Then add the candied oranges. Cover the dough and let it rest for about an hour. After about an hour, take half the dough and form a ball,
put it in the 500 g panettone mold and cover it. Proceed the same way with the remaining half of the dough, then put them in the oven off with the light on and let them rise to the edge. Once they have reached the edge, uncover them and let them sit at room temperature for about 30 minutes.
Then make a central incision, open it slightly, and put a piece of margarine on top. Bake them at 350°F for about 50 min. Immediately after taking them out of the oven, insert sticks and place them upside down to cool to prevent them from deflating.
Enjoy your meal!
