If you’ve ever doubted that a vegan version of panettone could match the ethereal texture of the traditional Italian bread, I’m here to change your mind. Through years of testing and tweaking, I’ve developed a plant-based adaptation that captures all the hallmarks of this holiday classic – from its pillowy-soft interior to that characteristic golden dome.
My secret lies in the precise balance of aquafaba and specialty vegan butter, combined with a patient fermentation process that develops those complex, nostalgic flavors. Let me show you how this festive masterpiece comes together in your own kitchen.
Recipe
This vegan panettone recipe transforms the traditional Italian Christmas bread into a completely plant-based delight while maintaining its characteristic light and airy texture. Through careful ingredient selection and proper technique, this version delivers the same rich, festive flavors that make panettone a holiday favorite.
The success of this recipe lies in the precise balance of ingredients and the crucial fermentation process. The combination of high-quality bread flour, vegan butter, and aquafaba creates the tender, fluffy crumb structure that panettone is famous for, while the candied fruits and citrus zests provide the classic holiday aroma.
- 4 cups bread flour
- 1 cup warm plant milk
- 2/3 cup sugar
- 1/2 cup softened vegan butter
- 2 1/4 tsp active dry yeast
- 1/2 cup aquafaba
- 1 cup mixed candied fruits
- 1/2 cup raisins
- Zest of 1 orange
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp vegetable oil
Combine warm plant milk with yeast and 1 tablespoon sugar, letting it activate for 10 minutes. In a large bowl, mix flour, remaining sugar, and salt. Add the activated yeast mixture, aquafaba, softened vegan butter, vanilla extract, and citrus zests. Knead for 10-15 minutes until smooth and elastic.
Fold in candied fruits and raisins. Let rise in a warm place for 2 hours. Shape the dough and place in a prepared panettone mold. Allow to rise again for 1 hour. Bake at 350°F (175°C) for 45-50 minutes until golden brown and fully cooked through.
For optimal results, ensure all ingredients are at room temperature before starting. The dough should be kept in a draft-free environment during rising periods.
To prevent the top from over-browning, cover with foil halfway through baking if needed. Once baked, immediately invert the panettone and suspend it between two objects using wooden skewers inserted through the bottom, allowing it to cool completely while maintaining its dome shape.
Step-By-Step Cooking Instructions
You’ll begin your vegan panettone by combining warm plant milk with yeast and sugar, letting it bloom for 10 minutes while you mix your dry ingredients in a separate bowl.
After incorporating the wet ingredients into the dry mixture, you’ll knead until elastic before folding in your fruits and allowing for two rises – the first for two hours and the second for one hour.
Your final step is baking the panettone at 350°F until it’s beautifully golden brown, making sure to suspend it upside down afterward to maintain its signature domed shape.
Step 1. Activate Yeast Mixture First
Starting the panettone-making process requires proper yeast activation, which sets the foundation for a perfectly risen bread.
You’ll need to begin by warming your plant milk to about 110°F (43°C) – it should feel warm to the touch but not hot.
Pour the warm milk into a medium bowl, then add 2 1/4 teaspoons of active dry yeast and one tablespoon of sugar from your measured amount.
Give the mixture a gentle stir to combine, then let it rest in a warm spot for 10 minutes.
You’ll know your yeast is properly activated when you see a foamy layer forming on top – this is your signal to proceed.
If you don’t see any foam developing, your yeast might be old or the milk was too hot, and you’ll need to start again with fresh ingredients.
While you’re waiting for the yeast to activate, you can measure out your other ingredients.
Don’t rush this step – proper yeast activation is crucial for achieving that signature light, airy texture that makes panettone so special.
The patience you invest now will pay off in your finished loaf.
Step 2. Mix Dry Ingredients Together
While your yeast mixture is developing its telltale foam, prepare the dry ingredient blend for your vegan panettone. In a large, spotlessly clean mixing bowl, sift the bread flour to remove any lumps and incorporate air into the mixture. This step’s crucial for achieving that characteristic light, airy texture that makes panettone so special.
Add the remaining sugar to your flour, making sure to reserve that tablespoon you’ve already used with the yeast. Sprinkle in the salt, positioning it away from where you’ll add the yeast mixture later – this prevents the salt from directly inhibiting the yeast’s activity.
Using a whisk, thoroughly combine these dry ingredients until they’re evenly distributed.
You’ll want to create a well in the center of your dry mixture – think of it as making a little crater in the middle. This depression will serve as the perfect spot to pour your wet ingredients once your yeast mixture’s ready.
The uniform blending of these dry ingredients now will ensure your final panettone has consistent sweetness and proper structure throughout.
Step 3. Combine Wet and Dry Ingredients
After your yeast mixture has developed its foamy crown, pour it carefully into the well you’ve created in your dry ingredients.
Add the room temperature aquafaba, softened vegan butter, vanilla extract, and both citrus zests. Using clean hands or a wooden spoon, start combining the ingredients by pulling the dry mixture into the wet center, working in a circular motion until a shaggy dough forms.
Turn the dough onto a lightly floured surface and begin kneading. You’ll notice the texture changing as you work – what starts as a somewhat sticky mass will gradually become smoother and more elastic.
Continue kneading for 10-15 minutes until the dough feels supple and springs back when gently pressed. If it’s too sticky, dust your hands with flour, but use it sparingly to maintain the dough’s proper moisture content.
Once you’ve achieved the right consistency, gently fold in your candied fruits and raisins. Work them in evenly, making sure they’re well distributed throughout the dough.
The mixture should now be ready for its first rise, showing a silky, well-developed texture with fruit pieces visible throughout.
Step 4. Add Fruits and Rise
Once your dough has achieved a silky texture, you’ll want to fold in the dried fruits with gentle, purposeful movements.
Start by sprinkling the candied fruits and raisins evenly across the surface of your dough, then use a folding motion to incorporate them throughout.
Don’t rush this process – you’re aiming for an even distribution without crushing the delicate fruits or deflating the dough you’ve worked so hard to develop.
Transfer your enriched dough to a lightly oiled bowl, cover it with a damp cloth, and place it in a warm, draft-free spot.
You’ll need to let it rise for about two hours, or until it’s doubled in size.
The warmth helps activate the yeast, while the moisture from the cloth prevents a skin from forming on the dough’s surface.
After the first rise, gently deflate the dough and shape it into a ball.
Place it into your prepared panettone mold, then cover it again for the second rise.
This final proof should take about an hour, during which the dough will become noticeably puffy and reach about two-thirds up the mold.
Step 5. Bake Until Golden Brown
Before sliding your panettone into the oven, preheat it to 350°F (175°C) for at least 15 minutes.
Place your risen dough, still in its panettone mold, on the middle rack of your oven. You’ll want to bake it for 45-50 minutes, until it achieves a rich golden-brown color on top and sounds hollow when tapped.
Keep an eye on your panettone during the first 30 minutes of baking. If you notice the top browning too quickly, cover it loosely with aluminum foil to prevent over-darkening while the inside continues to bake.
To test for doneness, insert a long skewer or wooden stick into the center – it should come out clean with no dough clinging to it.
Once baked, don’t rush to cut into your panettone. Instead, prepare for the crucial cooling process.
Pierce two wooden skewers through the bottom of the bread, about an inch from the base. Carefully flip the panettone upside down and suspend it between two heavy objects, allowing air to circulate.
This traditional hanging method prevents your panettone from collapsing and helps maintain its distinctive dome shape while cooling completely.
Why I Love This Dish
Having grown up in a traditional Italian household, I never thought I’d fall in love with a vegan version of panettone – yet here I am, completely smitten with this plant-based rendition.
What captivates me most is how this recipe maintains the soul-warming essence of my grandmother’s Christmas bread while embracing modern dietary choices.
I cherish how the aquafaba works its magic, creating that impossibly light, pillowy texture that’s quintessentially panettone. The blend of orange and lemon zests brings back memories of winter mornings in my family’s kitchen, while the studded jewels of candied fruit add those perfect bursts of sweetness I’ve always loved.
The moment I pull it from the oven, that familiar golden dome rising proudly, I’m transported back to those festive gatherings.
What makes this version truly special is its inclusivity. Now I can share this beloved holiday tradition with my vegan friends and dairy-sensitive family members.
There’s something deeply satisfying about preserving cultural heritage while adapting it for everyone to enjoy. This panettone proves that we can honor tradition while embracing change.
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