Dairy Free Classic Panettone

Total time16 hr 50 min

Prep time1 hr

Cook time50 min

Golden and domed, this holiday loaf gets its incredible lift from an overnight-fermented sponge and a long, patient knead that builds a silky, elastic crumb. Bright orange and lemon zest perfume the dough, while rum-soaked golden raisins and candied citrus peel are folded in for pockets of chew and sweetness in every slice. The hanging-upside-down trick after baking is what keeps that impossibly light, feathery texture intact instead of collapsing under its own weight. Whole eggs and egg yolks give the dough its rich, tender structure, and a final glaze with pearl sugar adds a delicate crackle to the crust. It's an ambitious bake, but the payoff is a tall, fragrant, one-of-a-kind loaf that's well worth the wait — and it's a great pick for a dairy free table. Slice it thick for breakfast or toast it lightly and serve alongside coffee for the full effect.

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Ingredients

12 servings

For the sponge

½ cup warm water (100–110°f / 38–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
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½ cup all-purpose flour

For the dough

2 ½ cups all-purpose flour, plus more for dusting
½ cup granulated sugar
1 tsp fine salt
3 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp pure vanilla extract
1 tbsp finely grated orange zest (from about 2 oranges)
1 tsp finely grated lemon zest
10 tbsp (1 ¼ sticks) unsalted butter, softened and cut into 1-inch pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the mix-ins

¾ cup golden raisins
¾ cup candied orange peel, roughly chopped
¼ cup candied lemon peel, roughly chopped
2 tbsp dark rum juice or orange juice

For the glaze

1 large egg yolk
1 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp pearl sugar or coarse sugar (optional)

Instructions

1
Combine the raisins, candied orange peel, and candied lemon peel in a small bowl. Pour the rum (or orange juice) over the fruit, stir to coat, and let soak for at least 30 minutes while you prepare the dough.
2
Make the sponge: stir together the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and visibly active. Add the 1/2 cup flour and stir with a spatula until a thick, smooth paste forms. Cover loosely and let rise in a warm spot for 30–45 minutes, until puffed and bubbly.

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