THE FESTIVAL CARNET
Vegan Chocolate Chip Panettone-Style Brioche
A vegetable brioche with wheat, soy and margarine, scented with orange zest, topped with dark chocolate nuggets and cooked in a panettone pan.
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A vegetable brioche with wheat, soy and margarine, scented with orange zest, topped with dark chocolate nuggets and cooked in a panettone pan.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Choose the ingredients
Check for milk, butter and honey in margarine and nuggets. This yeast brioche is inspired by panettone; it does not replace a sourdough making with long fermentations.
Prepare the trim
Weigh the 100 g of nuggets and store them in the refrigerator. Finely graze the orange zest without reaching the bitter white skin. Cut the 70 g of margarine into small soft cubes.
Prepare the mold
Lay a panettone paper mold 16 cm in diameter and about 10 cm high on a plate. If not, use a round metal mold of the same diameter, lined on the bottom and walls. Make room for lifting.
Gathered the dry ingredients
Mix 350 g flour, 70 g sugar, 7 g yeast and 4 g salt in a large bowl. Pour the yeast on one side and the salt on the other before spreading the whole over a dry whisk.
Add the liquids
Add the 180 g of soy drink at 30 ° C maximum, vanilla and zest. Mix to moisten the flour, then knead 8 to 10 minutes by hand on the clean plan, or as per the instructions of the kneader, until an elastic paste.
Fold in fat
Add the margarine cubes four times, kneading between additions. The dough can tear at first and then come together. Continue 5 to 8 minutes: it should become supple and slightly sticky, without puddle of fat.
Let the dough start to rise
Place the dough in a covered bowl for about 1 hour 30 minutes at 24 °C, until it has almost doubled. If the room is cool, prolong the time: do not compensate by heating strongly.
Add trim and mold
Gently press the dough to chase away the big bubbles. Add the cold nuggets by folding three or four times. Shape a ball, place it in the mold and let rise 60 to 90 minutes: the top must be well inflated, without going far beyond the edge.
Bake with attention
Preheat the oven to 170 °C, conventional oven setting (no fan). Brush the top with 10 g of soy beverage. Bake 40 to 50 minutes; protect top with baking paper if needed.
Check and cools
A skewer stitched in the center should stand out without sticky paste; avoids a bag of fruit or chocolate for this control. Leave 15 minutes in the metal mold before unmoulding, or keep the baking paper. Cool on a wire rack for at least 1 h 30 before slicing; the crumb is very fragile while warm.
Conservation. Keep the bread completely cold, well packaged, 2 days in a cool and dry room. To store more, freeze the slices separately. The gluten-free version dries faster: briefly warms a slice before serving.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a traditional sourdough panettone?
Nope. This domestic yeast proposal is a holiday alternative. Its crumb, especially gluten-free, will be different from that of an artisan sourdough panettone.
Can I replace the gluten-free mixture with a single flour?
This version uses wheat to form an elastic network. For a gluten-free version, choose the corresponding sheet rather than replacing the flour at the same weight.
How do I know if the rise is sufficient?
Watch volume and swelling, not just the clock. A cold room slows down the yeast. A paste that falls or forms large fragile bubbles has waited too long.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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