Vegan Kamut Chocolate Panettone Bites with Sourdough (Egg and Dairy Free)

• Paper cases
• Wooden or metal skewers
• Cling film
• Stand mixer (optional, but important).

FIRST DOUGH

• 150 g White Kamut flour
• 25 ml Raw cane sugar
• 45 g Sourdough starter
• 70 ml Regular apple juice
• 25 g Non-hydrogenated vegetable margarine (+ 5g Kamut flour)*
• 1 pinch Ascorbic Acid (vitamin C)

SECOND DOUGH

• 50 g White Kamut flour
• 10 g Raw cane sugar
• 20 ml Regular apple juice
• 25 g Non-hydrogenated vegetable margarine (+6-7g Kamut flour)*
• 45 g Dark chocolate chips
• 1 pinch Ground vanilla
• Zest of one organic orange, grated
• 1 pinch Sea salt
• Ascorbic Acid (vitamin C)

FIRST DOUGH

1. I dissolve the sourdough starter in the apple juice, then add the sugar and flour. I knead well for a few minutes and as soon as the ingredients come together, I add the softened margarine, preferably a little at a time (plus 5g of flour) and knead again. At this stage, the dough will tend to crumble. As soon as it takes shape again, I work it for a few more minutes until it is smooth, homogeneous, and elastic.

   I then cover the container with cling film and let it rest in a warm area overnight (about 12 hours).

SECOND DOUGH

1. The next day, I take the dough and add the required ingredients (excluding the chocolate chips and margarine). I knead well and when everything is incorporated, I add the chocolate chips and the softened margarine (plus 6-7g of flour). I work it for a few more minutes until the dough is perfectly smooth, homogeneous, and elastic.

   With hands greased with margarine, I place the dough in a paper case and cover it with greased baking paper. I let it rest in a warm area for 3 hours. Finally, I bake at 220° for 2 minutes, then at 180° for 10 minutes, and finally at 160° for another 20 minutes.

DRYING

1. This is also an important phase.

   I pierce the panettone bites at the base with wooden skewers or special forks halfway up. I hang them upside down for at least 2 hours. (You can help yourself with two pots.)

I dissolve the sourdough starter in the apple juice, then add the sugar and flour. I knead well for a few minutes and as soon as the ingredients come together, I add the softened margarine, preferably a little at a time (plus 5g of flour) and knead again. At this stage, the dough will tend to crumble. As soon as it takes shape again, I work it for a few more minutes until it is smooth, homogeneous, and elastic.

I then cover the container with cling film and let it rest in a warm area overnight (about 12 hours).

I dissolve the sourdough starter in the apple juice, then add the sugar and flour. I knead well for a few minutes and as soon as the ingredients come together, I add the softened margarine, preferably a little at a time (plus 5g of flour) and knead again. At this stage, the dough will tend to crumble. As soon as it takes shape again, I work it for a few more minutes until it is smooth, homogeneous, and elastic.

I then cover the container with cling film and let it rest in a warm area overnight (about 12 hours).

• For this recipe, I suggest using a stand mixer.
• The surface of the panettone should be covered with greased baking paper as soon as it starts to darken slightly (it did for me after 10 minutes).
• Before baking, it is important to make a cross cut on the surface, brushing it with melted margarine.
• Fava bean flour is used to strengthen the gluten in this flour, which is very weak, but it can also be omitted.
• Concentrated grape juice can be replaced with either maple syrup or agave syrup 
• An excellent result is achieved by adding pure vitamin C, just a pinch in the first dough (to give you an idea, 3g is used per quintal of flour!).
• The raisins were intentionally added without soaking them (they are sweeter).