Mini Vegan Panettone (Easy)

These Mini Vegan Panettone are so light, fluffy and bread-y, like traditional panettone baked as mini muffins. They are perfect for the holiday season, packed with mixed fruits and a dusting of icing sugar plus they are vegan and easy to make.

Being half-Italian, I have so many fond memories of slicing into a huge panettone and enjoying the sweet bread with tons of fruit and icing sugar with a cup of milk or tea. Now, a lot of the pre-made panettone are not vegan-friendly, but after a few recipe tests, I have made the best sweet, vegan and easy mini panettone buns that are perfect for vegans and non-vegans this festive period.

How delicious are these Mini Vegan Panettone?

These are something special and I am really proud of the recipe. Like most yeasted buns, they take a bit of time and patience, but they are simple to make. These buns are:

• Light and bread-y
• Super fluffy with a crisp golden top
• Packed with warming mixed fruits
• Easy to make in a few steps
• Perfectly sized portions
• Smell amazing
• Naturally vegan
• Delicious with a cup of coffee, tea or (dairy-free) milk
• Nostalgic with that authentic panettone feel

These really are a Christmastime favourite in my house, so if you are already a huge fan, skip ahead to the recipe card, or let’s discuss the ingredients and method a little more.

What ingredients go into these Mini Vegan Panettone?

The base recipe is taken from my Vegan Chocolate Hazelnut Panettone with a few tweaks for the fruits:

• Plant-based milk: any milk will work here like almond, soya, coconut or oat.
• Dry active yeast: for the rise!
• Aquafaba: this replaces the egg hat a lot of non-vegan panettone would use. Just lightly whisk the aquafaba (the water from a tin of chickpeas) until bubbly, there is no need to whisk it to stiff peaks like for meringue.
• Caster sugar: this is the best sugar as it’s finer and mixes into the dough more evenly.
• Vegan butter: or vegan margarine spread is best of this recipe as we want the “buttery” flavour and texture for the panettone.
• Vanilla essence: for the sweet vanilla flavour and aroma.
• Strong white bread flour: this is the best flour to use for panettone as it is more bread-like than a cake, but normal white flour should work, but may not yield as fluffy and bread-like results.
• Salt: to allow to the yeast to do its thing and bring out the flavours.
• Mixed dried fruits: I use a pre-made mix of currants, raisins, cranberries and mixed peel but any dried fruits will work. Make sure you chop any larger fruits into smaller pieces.
• Icing sugar: to dust on top. No panettone is complete without it.

That is all we need for these Mini Vegan Panettone, just a handful of everyday ingredients become something magical.

How do I make this panettone?

The method is simple but you will need to plan the time in beforehand as it takes a few hours from start to finish.

• Activate the yeast: warm the milk, add the yeast and leave for 10 minutes. You will be able to smell the yeast and see it bubbling.
• Whisk the aquafaba: and add in the sugar.
• Pour in the melted butter: and the vanilla to the aquafaba mix.
• Make the dough: add the flour to a freestanding mixer and use a dough hook to mix in the milky-yeast mix and the aquafaba-butter mix and once combined
• Knead for 10 minutes: using the electric standing mixer to yield the best results. You may need to work the dough for about 15-18 minutes if doing it by hand.
• Let the dough proof: for 2 hours somewhere warm until it doubles in size.
• Fold in the dried fruits: using your hands, work in the fruits and then bring to a ball again.
• Divide into 8 pieces: and shape into balls. Pop each ball into a greased muffin hole.
• Proof for a second time: somewhere warm for 45 minutes or so.
• Bake: until golden brown on top, risen nicely and smelling amazing.
• Dust with icing sugar: and enjoy with tea, coffee or cold oat milk.

Can I make these gluten-free and nut-free?

I have not tried making these gluten-free yet so I’d suggest trying some of my gluten-free yeast-free dough recipes, and these are naturally nut-free just check your butter and plant-based milk.

Can I make these another flavour?

If you want to skip the fruit and make chocolate panettone, follow the method for freezing chocolate spread into coins as in my Vegan Chocolate Hazelnut Panettone or use the same weight of chopped chocolate instead of the dried fruits.

How long will these last?

Like most doughs and breads, they are always best eaten fresh on the same day and I have had feedback on my Vegan Chocolate Hazelnut Panettone that you can make the dough the night before, leave it to proof overnight in the fridge and then continue to shape, proof and bake in the morning, if you did want to prepare. That said, you can keep these for 2-3 days in a sealed container at room temperature or for up to 1 month in the freezer, wrapped up well.

I love these Mini Vegan Panettone, what else can I make?

If you are looking for more festive bakes and cakes, how about my:

• Vegan Chocolate Star Bread
• Raspberry Jam Babka
• Easy Vegan Christmas Rocky Road
• Mince Pie Swirl Buns
• Christmas Tree Sugar Cookies

I look forward to hearing what you think of these Mini Vegan Panettone buns so please let me know in the comments below. If you do bake them, I would love to see so please tag me in your panettone, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!xx

With mini panettone love x