Serving the panettone on the table, at the end of the Christmas lunch, has almost become an obligation in my home! But - everyone knows it, don't they? - the panettone is an extremely caloric dessert, rich in eggs and butter and the belly, after the Christmas meal, rebels: a slice of cake doesn't fit! So I found a compromise: I found a much lighter formula to prepare the panettone, without resorting to eggs, milk and butter. Let's prepare the vegan panettone together!
Video of the Recipe
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Identity Card of the Recipe
- 314 KCal Calories per serving
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Ingrediants
For the leavening
- 6 g of brewer's yeast
- Organic product: 100 g of Manitoba flour
- 100 ml of water
- Organic product, wholemeal: 5 g of cane sugar
For the third dough
- Organic product: 200 g of Manitoba flour
- 100 ml of corn oil
- 1 pinch of salt
- 150 g of sultanas
- Organic product, wholemeal: 100 g of cane sugar
For the second dough
- Organic product: 150 g of Manitoba flour
- 5 g of brewer's yeast
- 2 g of soy lecithin
- 140 ml of water
- Organic, Whole Grain Product: 100 g of cane sugar
- Organic product, wholemeal: 150 g of spelled flour
- Peel of untreated oranges
Materials Needed
- 1 Kg panettone mold
- Bowls of various sizes
- Electric blender
- Knife
- Scale weighs food
- Baking paper
Preparation
Before starting
The processing of the vegan panettone is not very fast, on the contrary it requires a lot of time, dedication and patience to respect the rising times.
To prepare this panettone we used organic flours, including Manitoba, very important for the success of the dessert.
The recipe can be replicated using only wholemeal spelled flour: in this case, however, the panettone will not rise very much and the dough will be quite heavy.- First, prepare the leavening. Dissolve 6 g of fresh brewer's yeast in warm water, sweetened with a teaspoon of brown sugar. With a spoon, mix the dissolved yeast with the organic Manitoba flour until you get a batter; cover the bowl with cling film and leave to rise for an hour in a warm and sheltered place from drafts.
- Now prepare the second dough. Blend the brown sugar with the soy lecithin. Dissolve the brewer's yeast in warm water. Combine the organic spelled flour in a bowl, add the chopped brown sugar together with the lecithin (natural emulsifier, egg substitute), the dissolved yeast and, little by little, the Manitoba flour : the mixture will be very sticky and not workable with the hands. Cover the bowl with a sheet of cling film and let it rise in a warm environment (e.g. oven off, with the light on) for 90 minutes or until doubled in volume.
Rising times
The suggested leavening times are approximate: the doughs containing yeast are very delicate and the final result also depends on the environmental conditions in which you work. In fact, temperature and humidity greatly affect the success of the pasta: for this reason it is advisable to remove the pasta from the bowl only when the dough has doubled in volume and assumed a swollen and soft appearance, regardless of the suggested times. Some doughs may require 2 or 3 hours of rising to achieve the desired result.- Now devote to the realization of the third dough. Soak the raisins in warm water for ten minutes. Blend the brown sugar with the orange and lemon zest. In a bowl, combine the organic Manitoba flour, the chopped sugar, the raisins squeezed from the soaking water , a pinch of salt and corn oil. Mix all the ingredients, turn the dough over on the pastry board and work the mixture for a long time until you get a soft and non-sticky dough. Place the dough thus obtained in the bowl, cover with cling film and leave to rise for two hours or until doubled in volume.
- When the dough is ready, transfer it to a panettone mold, carefully lined with baking paper and let it rise for another two or three hours: the dough is ready when it comes out of the mold by 2-3 cm.
- Preheat the oven to 160 ° C and bake the vegan panettone for 20 minutes. Lower the temperature to 140 ° C and continue for another 25-30 minutes.
- Remove the mold from the oven and allow to cool. Remove the vegan panettone from the mold and serve. Keep the panettone in a plastic bag for 2-3 days.
Alice's comment - PersonalCooker
Wait a few hours before cutting it to better appreciate its flavor! Keep it for a couple of days in a plastic bag. I hope you enjoyed my revisited panettone and I wish you happy holidays.Nutritional values and Health Comment on the recipe
The Vegan Panettone is a sweet food that does NOT contain lactose, which is why it also lends itself to the diet against relative intolerance; among other things, being also devoid of eggs and butter, it can be defined as a vegan food.
It is a rather caloric product, in which most of the energy is provided by carbohydrates, followed by fats and finally by proteins; cholesterol and fiber are quite relevant.
Vegan Panettone is an unsuitable food for overweight subjects and those suffering from type 2 diabetes mellitus and / or hypertriglyceridemia. The average portion is about 30g (95kcal).
