VEGAN PANETTONE

• 300 strong bread flour

• 200 g plain flour

• 10 g fast dry yeast

• 50 g caster sugar

• 1 tsp salt

• 320ml soy milk

• 1 Tbsp vanilla seed paste

• 200g ROOM TEMPERATURE cubed vegan butter (the solid block kind, I like Flora or Naturli)

• 100g raisins

• 100g sultanas

• 100g candied peel

• 20g sliced almonds

• 20g icing sugar

• zest of 1 lemon

• zest of 1 orange

1. Place the bread flour and plain flour in a mixer with a dough hook and zest the lemon and orange on top

2. Add the milk to a pan and warm it up slightly (it should be between 30-50c not higher or your yeast will die)

3. Add the sugar, vanilla and milk (add the liquor here if using) to a container and combine then sprinkle the yeast on top

4. Stir and set aside to bubble for 1mn

5. Pour boiling water onto the raisins and sultanas and leave to soak

6. Start the mixer and add the milk mix gradually

7. Knead until it forms a smooth dough

8. Add the butter gradually and mix until it is fully combined then let it knead for a good 5-10mn or until it comes cleanly off the sides of the bowl and you can stretch a gluten window in it.

9. Let the dough rise in warm, humid place for 1h -1h30 or until doubled in size.

10. Punch down the dough and add the drained fruits and the peel

11. Knead until fully combined and add to a greased panettone

12. Cover it then leave to rise again until doubled in size. (about 1h30-2h)

13. Preheat the oven to 180°C

14. Add the sliced almonds to the top and sprinkle with icing sugar

15. Bake for 45-50mn, you can insert a thermometer if you have one and it should be about 95c, don't hesitate to leave in the oven a bit longer if it doesn't look golden all over, you're better off slightly overtaking than risking underbaking

16. Once out of the oven leave to cool for 10-15mn and then take out of the tin, do not leave to cool all the way in the mold as it will release moisture and make the side wet