Panettone,it's an Italian Christmas bread/cake kind of think it is hands down one of my favourite Christmas foods of all time.When I was a kid,there would always be a decadent chocolate panettone sitting in our kitchen during Christmas time,and it was just the best.Growing up in Austria,so close to Italy,Italian food has always been a big deal for me,and there are so many beautiful dishes that are very easy to make vegan.
You can make this Panettone ahead of time to serve on Christmas Morning or for a sweet Advent afternoon treat.What I also love to do is decorating it with a beautiful bow or other Christmas decorations and give them as a gift,either for Christmas or as a hostess gift to bring to a Christmas party.During this season there are a lot of occasions Panettone is perfect for.
Classic Panettone is made with dried and sometimes candied fruit,but I'm a chocolate person,so I went with the chocolate hazelnut version.But you can quickly change things up and use some dry fruit instead.
Let me know if you like this recipe!In case you decide to remake it,I would love to hear about it!You can share a photo and tag me on Instagram or use the hashtag #aboutthatfood.
- Start by warming up the oat milk,so it's warm to the touch,pour a little of the milk into a small bowl and then whisk in the yeast until it has dissolved then combine with the rest of the milk.Set aside.
- Place the vegan egg into a small bowl and add the sparkling water,whisk and set aside.
- In the bowl of your stand mixer combine the flour,sugar and salt,then add the vanilla bean and lemon zest and mix until evenly combined.
- Heat the butter until it starts to soften a little.Set the stand mixer,with the dough hook on,to a low setting and then add the soft butter one tbsp at a time.
- Next,start slowly adding the warm yeast and milk mixture.
- Set the stand mixer to a higher speed and knead the dough until it's soft,for about 5 minutes.
- Chop the 150g of the chocolate and 150 grams of the hazelnuts and knead into the dough.
- Cover the bowl of the stand mixer with a damp towel and place in a warm,draft-free spot.I like to put mine in the oven set to 30°C.Let the dough rise for about 2-3 hours until it has nearly tripled in size.
- Next,line a panettone mould with baking paper and scrape the dough into the mould.Let it rise for about another hour.(you can use a regular cake mould as well)
- Heat the oven to 175°C and bake for about 60-75 mins.The top of the Panettone will get very brown,so don't worry about that.
- Once the Panettone has finished baking let it cool for at least 1 hour.
- Then melt rest of the chocolate over a double broiler and pour over the cool Panettone.Finely chop the remaining hazelnuts and sprinkle on top of the chocolate.