As Christmas is coming closer every day I’ve decided to share another recipe, whilst watching Notting Hill on Netflix.
Much time has passed since my last post on here but lately I’ve felt so inspired and really had an urge to share my love for food and experementing in my plant-kitchen, again.
So today I’d like to share with you my take on an italian christmas classic that is beloved around the world. The very famous Panettone.
Of course my version is cruelty-free and therefore vegan.
The chocolate-chips give the Panettone its necessary sweetness and taste of indulgence that everyone loves and looks for, right before christmas.
I split the dough into four parts, which resulted in four really sweet mini Panettoni but you could easily use the recipe to make one big Panettone.
I really hope you enjoy it and I wish everyone a wonderful last week before christmas.
- 500g of spelt flour (630)
- 1 packet of dry yeast
- 190 ml of oat milk ( you could use any plant milk you like)
- 100g of coconut sugar
- 140g of margarine
- 200g of dark vegan chocolate chips
1 Preheat your oven to 170°C
2 You can do the kneeding with your hands but I used my Kitchen Aid, so this decision is completely up to you. Put all of the flour into a mixing bowl. Form a little pit in the middle.
3 Warm your oat milk until it’s luke warm. It musn’t be hot as that would kill the yeast. Your margarine should also be at room temperature for the same reason as above.
4 Pour all of your ingredients into the formed pit and kneed the dough until it reaches a smooth consistency.
5 Cover it with a clean kitchen towel and let the dough rise for at least 30 min.
6 Afterwards pour the dough into your form/s and let it rest for another 30 min.
7 You can then put your Panettone into the oven and let it bake for about an hour, depending on your oven. I checked mine after about 40 min, just to be sure they wouldn’t get too brown.
8 Enjoy the still warm with a cup of hot chocolate.