Homemade vegan pistachio panettone
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Christmas is the festival of love. And what better way to express your love than with a freshly baked panettone? The answer: with a freshly baked pistachio panettone! This Italian dessert is guaranteed to be the crowning glory of your Christmas menu.
Step 1/9
Dissolve the yeast cube in the soy drink with 1 tbsp sugar in a cup. Cover the cup and leave the liquid to rise in a warm place until the yeast becomes active and forms bubbles.
Step 2/9
Pour the liquid into a bowl and add the flour, sugar, vegan butter alternative, flaxseed eggs, lemon and orange zest and water. Mix the ingredients together well. Feel free to use a stand mixer or a wooden spoon, as the dough will be quite sticky at first. Cover the bowl with a cloth, put it in a warm place and leave the dough to rest - you can also put it in the oven at around 30 degrees. After 30-40 minutes, your dough should have risen well.
Step 3/9
Now mix in the remaining 100 g flour and knead your dough again. Now line your panettone mold or a medium-sized ovenproof pan with baking paper and place your dough in it. Leave it to rise again in a warm place.
Step 4/9
Preheat the oven to 220 °C. When your dough has risen nicely, brush it with a little butter alternative. Place the dough in the oven and bake for 20 minutes.
Step 5/9
After 20 minutes, the dough will be too hot, so you should now turn the heat down to 180 °C and bake for another 30 minutes. Not sure if your panettone is done? Do the stick test! If no panettone dough sticks to your stick, it is done baking.
Step 6/9
Leave your panettone to cool completely. In the meantime, take care of the icing.
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Next, prepare the pistachio cream. Stir 2 tbsp of the plant-based drink with vanilla pudding powder until smooth. Pour the remaining plant-based drink into a pan with the pistachio puree and sugar and bring the mixture to the boil. Stir in the plant drink and custard powder mixture with a whisk and leave to simmer until the pudding thickens. Pour the pudding into a bowl and leave to cool to room temperature for 30 minutes before pureeing.
Step 8/9
Sieve the powdered sugar and beat it with the butter alternative until creamy. Next, briefly whip the pistachio pudding before adding the butter mixture one tablespoon at a time and stirring it in. Now it's best to use the cream straight away. Spread it evenly over the surface of your panettone.
Step 9/9
Chop the pistachios and decorate the panettone. Now all that's left to do is enjoy!
