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“I started baking in Japan at the age of 25, since 1990 and immediately fell in love with bread.
YUMGO is a real magic wand! With this ingredient, 100% plant based bakery and pastry are a pleasure to achieve. We can offer bread, pastries, while being good for the planet, good for living beings and good for all! YUMGO is the ingredient for the future. ”
Yoshimi Landemaine

per 1 piece (630 gr)


  • Flour T45                      200 gr

  • Liquid sourdough           60 gr

  • Salt                                3.6 gr

  • Yeast                              24 gr

  • Sugar                             50 gr

  • Soy milk                         80 gr

  • YUMGO Yolk                   60 gr

  • Plant based butter          70 gr

The dried fruit

  • White grapes                  20 gr

  • Corinthian grapes           20 gr

  • Orange cubes                 20 gr

  • Lemon cubes                 20 gr

  • Rum                               10 gr

  • Orange blossom water   10 gr

  • Liquid vanilla                  10 gr

Make your mixture of dried fruits 24 hours before that of your panettone


  • Icing sugar                     36 gr

  • Flour T45                          6 gr

  • YUMGO White                12 gr


  • Kitchen aid + a hook

  • A baker's tray

  • A grid

  • A panettone mold

  • A horn

  • A maryse

  • A brush


  • For the dough:

    • Make the YUMGO Yolk and plant based milk mixture

    • In your kitchen aid vat, put the flour, the baking powder, then the salt, the sugar, the liquid sourdough

    • Gradually add the YUMGO Yolk / plant based milk mixture

    • Start kneading the kitchen aid on speed 1

    • When the dough is smooth and homogeneous, switch to speed 4 and then 5 for at least 5 minutes until the dough comes off the pan

    • To check the creation of gluten, take a piece of dough and check the elasticity

    • Add the plant based butter previously cut into cubes

    • Gradually mix (speed 1 then 4 and 5) in the kitchen aid until you obtain a homogeneous dough

    • Add the dried fruits

    • Let stand 30 minutes

    • Make a flap

    • Leave to rest for 24 hours in the fridge between 4 and 6 ° C.

    • For shaping, flour lightly and form a 630 grammes ball with the dough

    • Put the ball in the panettone mold

    • Let it grow at room temperature or near a hot spring for 3 to 4 hours

  • For the macaronade:

    • Add the flour to the icing sugar

    • Pour YUMGO White

    • Mix

  • Gently coat the panettone with the macaronade using the brush. It will give the crisp and caramelized color

  • Add flaked almonds

  • Sprinkle with icing sugar

  • Baking in a ventilated oven at 180 ° C for 40 to 50 minutes


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