The first panettone recipe I ever made and of course it had to be with chocolate! I admit I was never a fan of the traditional panettone because I'm not the biggest fan of raisins and all that, but when I tried the chocolate version, it definitely became one of my favorite sweets! So I decided to create my own to see how it would turn out - and it actually went really well!
One amazing thing about this recipe is that if you don't have a panettone mold - like I didn't - you can use canned product tins instead. For example, I washed two bean cans, removed the labels, and used them to bake my little cakes. Such a great idea to reuse the cans, don't you think?
I decided to make this recipe without eggs, however, since the chocolate chips I used aren't vegan, it's not a 100% vegan recipe. But if you simply choose vegan chocolate chips, it becomes a fully vegan chocotone hehe.
For this recipe, you need:
- Plant-based milk
- White wheat flour
- Whole wheat flour
- Olive oil
- Dry baker's yeast
- Lemon zest
- Brown sugar
- Chocolate chips
Can I use fresh baker's yeast?
Yes, however, the quantity is different. In this case, I used 5g of dry baker's yeast; if using fresh yeast, you would need around 18g.
Can I substitute the flours?
I believe that white wheat flour is quite important to help with the leavening process. If you use only whole wheat flour, it may require more resting time for the dough to rise properly.
Which plant-based milk should I use?
Any plant-based milk will work well, as will regular milk. Water can also be used, but it won’t taste as sweet and good.
Can I use a different sugar or sweetener?
Yes, any sugar will work in this recipe. However, if you use a liquid sweetener, pay close attention to the final consistency. It should look like the image: a dough that stretches, is soft, but doesn’t stick to your hands.
I don't have chocolate chips, what can I do?
You can make it without chocolate, but I think it’s always better with something, even raisins. Another option is to break dark chocolate into pieces and mix it into the dough - it will work just as well.
What size cans should I use?
I used bean cans of about 840g total - the large bean cans. If you don't have cans, you can buy panettone molds at pastry supply stores.
Recipe: Christmas Chocotone
Preparation Time
25 min
Cooking Time
25 min
Total Time
50 min
Servings
12
Ingredients
Preparation
-
First step
Warm the plant-based milk until it is lukewarm; it is important that it is neither too hot nor too cold.
-
Second step
Add the baker’s yeast to the lukewarm milk, stir, and set aside.
-
Third step
In another bowl, combine the flours, lemon zest, and sugar. Mix everything together.
-
Fourth step
Add the milk and yeast mixture and the olive oil to the dry ingredients. Mix everything well. A soft stretchy dough will form.
-
Fifth step
Fold the chocolate chips into the dough and knead lightly.
-
Sixth step
Cover the bowl with a kitchen towel and let the dough rise for 1 hour.
-
Seventh step
Prepare two cans to place the dough. Cut two circles of parchment paper to fit the base and two rectangles for the sides. Line the cans with the parchment paper.
-
Eighth step
After one hour, lightly knead the dough, divide it into two portions, and place them into the forms.
-
Ninth step
Let the dough rest for another one to two hours.
-
Tenth step
After resting, bake the chocotones in a preheated oven at 185ºC (365ºF) for 25 to 30 minutes.
Nutritional information
Christmas Chocotone
Per serving (12 servings)
| Amount Per Serving | ||
|---|---|---|
| Calories | 156kcal | |
| Fat | 2,9g | |
| Saturated | 0,6g | |
| Trans Fat | 0g | |
| Sodium | 150mg | |
| Carbohydrates | 29,4g | |
| Fiber | 1,5g | |
| Sugars | 12,1g | |
| Protein | 2,6g | |
