Mamma's Baking

Mamma Rosa's Authentic Vegan Panettone Recipe

A beautifully fluffy Italian Christmas bread made entirely plant-based, with candied orange peel and golden raisins.

Prep: 45m Cook: 50m 12 servings

Ingredients

Servings: 12

500g strong bread flour (tipo 0)
100g caster sugar
7g instant yeast
200ml warm oat milk
100g vegan butter, softened
50ml extra virgin olive oil
Zest of 2 oranges
Zest of 1 lemon
1 tsp vanilla extract
100g golden raisins, soaked
80g candied orange peel, diced
50g candied citron peel, diced
1/2 tsp fine sea salt
1 tbsp aquafaba (for glaze)

Instructions

1
Prepare the biga (starter): Mix 150g flour, 75ml warm oat milk, and 3g yeast in a bowl. Cover and let rise at room temperature for 12 hours or overnight until tripled in size and bubbly.
2
In a large bowl, combine the remaining flour, sugar, remaining yeast, and salt. Add the biga and remaining warm oat milk. Mix until a shaggy dough forms.
3
Knead for 10 minutes, then gradually incorporate the softened vegan butter and olive oil. Continue kneading for another 15 minutes until the dough is silky smooth and passes the windowpane test.
4
Add the orange and lemon zest, vanilla, drained raisins, and candied peels. Fold gently until evenly distributed throughout the dough.
5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 3–4 hours until doubled.
6
Shape the dough into a round ball and place into a greased panettone mold. Let rise for another 2 hours until the dough reaches just above the rim.
7
Preheat oven to 180°C (350°F). Score a cross on top with a sharp blade and brush lightly with aquafaba.
8
Bake for 45–50 minutes, tenting with foil after 25 minutes to prevent over-browning. The internal temperature should reach 88°C (190°F).
9
Immediately insert 2 long skewers through the base and hang the panettone upside down between two stacks of books. Cool completely for at least 8 hours before slicing.

💡 Pro Tips

• The overnight biga is non-negotiable — it develops the complex flavor and airy texture that makes panettone special.
• Hanging upside down prevents the delicate crumb from collapsing under its own weight.
• Use high-quality candied peels from an Italian deli for authentic flavor.

Frequently Asked Questions

Can I use all-purpose flour?

Bread flour with at least 12% protein is essential for the elastic, stretchy dough that gives panettone its signature texture. All-purpose flour will result in a denser crumb.

How long does vegan panettone stay fresh?

Wrapped tightly in plastic wrap, it stays moist for 4–5 days at room temperature. It also freezes beautifully for up to 2 months.

Why does my panettone need to hang upside down?

The structure of panettone is very delicate when hot. Cooling upside down allows the steam to escape while gravity keeps the dome tall and prevents collapse.