Vegan panettone

Ingredients

  • Preference
  • 90 g oat milk
  • 3 g pressed yeast
  • 100 g strength flour
  • dough
  • 400 g strength flour
  • 150 g sugar
  • 60 g oat milk
  • 12 g pressed yeast
  • 80 g extra virgin olive oil
  • A pinch of salt
  • 2 tablespoons (tbsp) of soy lecithin dissolved in 4 tablespoons water or oat milk
  • 1 tablespoon vanilla extract
  • Fruit mix
  • 200 g candied orange
  • 100 g sliced almonds

Preparation

. For the preferment, mix the flour with the yeast and the water or milk, cover with kitchen film and leave to ferment for between 6 and 8 hours at room temperature.

. On the other hand, before starting to prepare the dough, we hydrate the lecithin by adding water or oat milk to it. This can also be done the night before. if it looks grainy, we beat it with a whisk to break up those granules and make it look like jelly.

. For the panettone dough, mix the preferment, which will be full of bubbles, with the flour, sugar, salt and yeast. then we add the hydrated lecithin, the vanilla extract and the oat milk. We knead until everything is well mixed and then we add the oil.

We continue kneading, I used the French kneading technique, consisting of lifting the dough and stretching it while folding it on itself, and I helped myself by spreading my hands and work surface with oil. if you do the membrane test and it passes, it’s time to add the orange and almonds, and if you get tired of kneading and don’t dare to do the test, like me, too, even if it’s not very “legal”. /p>

We shape the dough into a ball, put it in the molds, cover with film and let it ferment slowly for about 8 hours or until it doubles its volume

. Bake in a preheated oven at 180ºc for about 50 minutes, depending on each oven. after 25 minutes or so I covered the top with aluminum foil.

. Once cooked, unmold, let cool on a wire rack and, while still hot, bathe it on top with a tablespoon of sugar dissolved in a tablespoon of water to make it shine.


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< section class="article-tags">Cake & Cakes

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