Panettone is a tall, dome-shaped Italian sweet bread studded with candied fruit and raisins, traditionally served at Christmas. This egg-free version uses a rich, buttery dough leavened with yeast and a touch of aquafaba (chickpea brine) to mimic the soft, airy crumb that eggs usually provide. The result is a tender, fragrant loaf that slices beautifully and tastes just as festive as the classic, making it perfect for anyone avoiding eggs or simply looking for a new twist.
Ingredients
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar, divided
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) aquafaba (chickpea brine), at room temperature
- 1/2 cup (115 g) unsalted butter, softened, cut into pieces
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 cup (80 g) candied orange peel, chopped
- 1/2 cup (80 g) raisins or dried cranberries
- 1 tablespoon (15 ml) melted butter, for brushing
- Powdered sugar, for dusting (optional)
Instructions
- In a small bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is inactive; start over.
- In a large mixing bowl, whisk together the flour and remaining 3 tablespoons of sugar. Add the yeast mixture, aquafaba, softened butter, vanilla, and salt. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding a little flour only if the dough is too sticky, until smooth and elastic. The dough will be soft but should hold its shape.
- Gently knead in the candied orange peel and raisins until evenly distributed. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 2 hours, or until doubled in size.
- Punch down the dough. Shape it into a smooth ball and place it into a 7-inch (18 cm) panettone paper mold or a tall, greased 8-inch (20 cm) round cake pan. Cover loosely with plastic wrap and let rise again for 1 hour, until puffy.
- Preheat the oven to 350°F (175°C). Brush the top of the loaf with melted butter.
- Bake for 40–50 minutes, until deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let cool in the mold for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Tips
- Aquafaba substitution: If you don’t have chickpea brine, you can use 1/2 cup (120 ml) plain yogurt or buttermilk, but the crumb will be slightly denser.
- Rising time: The dough needs a warm, draft-free spot. If your kitchen is cool, place the bowl in an oven with the light on (but not turned on) to speed up rising.
- Don’t over-knead: Over-kneading can make the bread tough. Stop when the dough is smooth and springs back when poked.
- Fruit prep: Toss the candied peel and raisins in a little flour before adding to the dough; this prevents them from sinking to the bottom.
Serving Suggestions
Serve panettone in thick slices, toasted if you like, with a spread of butter, mascarpone, or a drizzle of honey. It pairs wonderfully with coffee, tea, or a glass of sweet wine like Moscato d’Asti. For a festive dessert, use it in a bread pudding or French toast (using a vegan egg substitute).
Variations
- Chocolate Chip: Replace the candied fruit with 1/2 cup (90 g) dark chocolate chips.
- Citrus Glaze: Mix 1 cup (120 g) powdered sugar with 2 tablespoons fresh orange juice and drizzle over the cooled loaf.
- Nutty: Add 1/2 cup (60 g) toasted slivered almonds or chopped hazelnuts along with the fruit.
- Vegan Option: Use a plant-based butter substitute and ensure your sugar is vegan-friendly; the recipe is already egg-free.
Storage and Reheating
Store the panettone in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, place slices in a toaster or under a broiler for 1–2 minutes until warm and slightly crisp. If reheating a whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons). Mix it directly with the flour, then add the warm water with the other wet ingredients. You can skip the proofing step, but let the dough rise a bit longer if needed.
My dough didn’t rise well – why? The yeast may have been old, or the water was too hot (above 130°F / 54°C) and killed it. Always check the water temperature with a thermometer, and ensure the yeast is within its expiration date.
Can I make this without a panettone mold? Absolutely. Use a tall, greased 8-inch (20 cm) round cake pan or a disposable aluminum pan. The loaf will be slightly shorter but just as delicious.
Is aquafaba necessary? Can I omit it? Aquafaba helps create a soft, airy crumb similar to what eggs provide. If you omit it, the bread will be denser. You can substitute with an equal amount of milk or water, but the texture will change.
How do I know when it’s fully baked? Insert a skewer into the center; it should come out clean, and the internal temperature should read around 200°F (93°C) on an instant-read thermometer. The top should be deep golden brown.
Can I add more fruit? Yes, but keep the total fruit to about 1 cup (160 g) to avoid weighing down the dough. Too much fruit can make the loaf dense and difficult to rise.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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