Dairy Free Panettone

Total time13 hr 45 min

Prep time1 hr

Cook time45 min

This is a proper slow-fermented Italian holiday bread, built from an overnight sponge and studded with plump golden and dark raisins, candied orange, and candied lemon peel that get a soak in rum for deep flavor. The dough itself is enriched with whole eggs and yolks, plus fresh orange and lemon zest, giving it that signature tender, feathery crumb once it's kneaded to the windowpane stage and left to rise long and slow in the fridge. Shaping it into a tall dome, baking it until deeply golden, and hanging it upside down to cool is what gives panettone its iconic airy structure and tall, domed shape. Every bite is fragrant with citrus and warm spice notes from the candied fruit, with a soft, pull-apart texture that's worth the patience the process takes. It's a lovely centerpiece for a holiday table, and it holds up beautifully as a dairy free option without losing any of that classic panettone character. Slice it thick, toast it lightly, or just eat it plain — it's a keeper for the season.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the sponge

½ cup warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
½ cup all-purpose flour

For the fruit

½ cup golden raisins
½ cup dark raisins
½ cup candied orange peel, roughly chopped
¼ cup candied lemon peel, roughly chopped
2 tbsp dark rum juice or orange juice

For the dough

3 cups all-purpose flour, plus more for dusting
½ cup granulated sugar
1 tsp fine salt
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp pure vanilla extract
1 tsp finely grated orange zest
½ 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 egg wash

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.

Instructions

1
Make the sponge: Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and stir briefly. Sprinkle in the 1/2 cup flour and stir until a thick, shaggy paste forms. Cover loosely with plastic wrap and let stand at room temperature until bubbly and visibly risen, about 30–45 minutes.
2
Soak the fruit: Combine the golden raisins, dark raisins, candied orange peel, and candied lemon peel in a small bowl. Pour the rum (or orange juice) over the fruit, toss to coat, and let soak while the sponge activates, at least 30 minutes. Drain any unabsorbed liquid before using.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!