For the yeast:
– 100g Manitoba flour
– 100 ml of water
– 5kg sugar cane
– 6g fresh yeast
For the second dough:
– 150g of spelt flour
– 100g sugar cane
– 140ml of water
– 2g soy lecithin
– 5g fresh yeast
– 150g Manitoba flour
For the third dough:
– 100g sugar cane
– 150g of raisins
– 1 pinch of salt
– 100ml of corn oil
– 200g Manitoba flour
– Orange zest
Baking vegan Panettone is not very fast, as it needs patience for dough to rise.
To prepare this cake we used organic flour, including Manitoba, very important for the success of the cake.
The recipe can be replicated using only whole spelt flour: in this case, however, the cake will not rise much and the dough will be quite heavy.
First, prepare the yeast. Dissolve 6 g of fresh yeast in warm water, sweetened with a teaspoon of brown sugar. With a spoon, mix the organic Manitoba flour with the dissolved yeast until you obtain a batter; cover the bowl with plastic wrap and let rise for an hour, in a warm and sheltered place.
Now prepare the second mixture. Whisk the brown sugar with soy lecithin. Dissolve the yeast in warm water. Bring together the spelt flour bio in a bowl, add the brown sugar, chopped along with lecithin (a natural emulsifier, egg replacer), the dissolved yeast and, little at a time, the Manitoba flour: the dough will be very sticky and unworkable with the hands. Cover the bowl with a sheet of plastic wrap and let rise in a warm place (eg. Oven off, with the light on) for 90 minutes or until doubled in volume.
Rising times …
The rising times are suggested: the dough containing yeast are very delicate and the final result also depends on the environmental conditions in which you work. In fact, the temperature and humidity affect a lot in the success of the dough: for this you may want to remove the dough from the bowl when the dough has doubled in volume and assumed a puffy and soft texture, regardless of the suggested times. It is possible that some doughs require 2 or 3 hours of leavening to achieve the desired result.
Devote time to the creation of the third mixture. Soak the raisins in warm water for ten minutes. Whisk the brown sugar with orange zest and lemon. In a bowl, combine the Manitoba organic flour, sugar, chopped and drained raisins, a pinch of salt and corn oil. Mix all ingredients, overthrow the dough on a work surface and work long the mixture until dough is smooth and not sticky. Put the mixture left in the bowl, cover with plastic wrap and let rise for two hours or until doubled in volume.
When the dough is ready, transfer it into a mold for Panettone (for 1kg), carefully lined with oven paper and let rise for another two or three hours: the dough is ready when it comes out of the mold of 2-3 cm.
Preheat oven to 160 ° C and bake the cake for 20 minutes vegan. Reduce temperature to 140 ° C and continue for another 25-30 minutes.
Remove the mold from the oven and let cool. Remove the cake from the mold and serve. Keep the cake in a plastic bag for 2-3 days.