Vegan Mini Chocolate Panettone

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Mini Chocolate Panettone

Yield: 8

Author: Ori Harrington

Prep time: 15 MinCook time: 30 MinInactive time: 1 H & 45 MTotal time: 2 H & 30 M

Ingredients

• 3 1/2 all purpose flour
• 1 1/2 cups chocolate chips (I used Enjoy Life)
• 3/4 cup warm water
• 1/2 cup vegan butter -melted (I used Becel)
• 1/2 cup white sugar
• 12 tbsp. just egg
• 1 tbsp. yeast
• 2 tsp. vanilla extract
• 1 tsp. salt
• Sugar for topping (optional)
• Icing sugar (optional)

Instructions

1. Mix the warm water and the yeast in a stand mixer bowl. Allow the mixture to foam for 10 minutes.
2. Once the mixture if foamy, mix in the liquid vegan egg, melted butter, sugar and vanilla, whisk.
3. Mix in the flour 1/2 cup while kneading with the hook attachment, leaving 1 cup for the end.
4. Fold in the chocolate chips, then mix in the remaining flour. Knead in medium-high speed for 6-8 minutes.
5. Transfer the dough to an oiled bowl and allow it to rise for 1 hour and a half.
6. Punch he the dough down and dive into 8 equal pieces.
7. Turn the dough piece into even balls and place in a deep cupcake dish. Allow them to rise covered with a kitchen towel for 45 minutes. Sprinkle 1 tbsp. of white sugar on top of each mini panettone
8. Preheat the oven to 350F. Bake the mini panettone for 25-30 minutes or until the tops are golden brown.
9. Allow them to cool for 30 minutes before serving. Top with icing sugar if desired.

Nutrition Facts

Calories

285.35

Fat (grams)

13.34 g

Sat. Fat (grams)

7.22 g

Carbs (grams)

38.89 g

Fiber (grams)

0.38 g

Net carbs

38.5 g

Sugar (grams)

34.46 g

Protein (grams)

3.23 g

Sodium (milligrams)

393.78 mg

Cholesterol (grams)

82.47 mg