How to bake Italian panettone cake at home. Italian Easter Panettone - several recipes for holiday cakes with photos

Panettone is an Italian Christmas cake that is very similar to our Easter cake. But Panettone is less sweet and must be baked with citrus zest, optionally decorated with almond petals. These recipes are Panettone from yeast dough with raisins and orange.

Panettone Recipe No. 1:

Products:

Flour - 720 gr
Live yeast - 25 g (10 g dry)
Butter - 120 gr
Sugar - 120 gr
Milk - 240 ml
Salt - 1 teaspoon
Chicken egg - 2 pcs ( room temperature)
Yolk - 3 pcs
Dried pineapples - 120 gr
Orange zest - 2 teaspoons
Raisins - 180 gr
Pine nuts - 90 gr
Vanillin - to taste
Vegetable oil for greasing the mold.

How to cook Italian panettone cake:

Dissolve yeast and 1 tsp in warm milk. Sahara. Leave to ferment. Melt the butter, add sugar, stir and cool. Mix all the dried fruits and roll them in flour.
Beat eggs with yolks, add zest. Add butter and sugar to the yeast and mix well. Add eggs, mix again. Sift half the flour into the resulting mixture and add salt. Mix everything well so that there are no lumps. Place dried fruits and nuts into the dough. Add the remaining flour in small portions. Knead the dough.
Place the dough in the greased vegetable oil large container, covering it with a towel. Leave for the dough to rise (about 2 hours).
Line a baking dish with paper and grease with oil. Transfer the dough into a mold and bake at 200 g for about 45 minutes. until a golden brown crust forms.

Bon appetit!

Panettone recipe No. 2:

Products:

Wheat flour – 600 gr
Fresh yeast - 35 gr
Milk - 190 ml
Butter - 250 gr
Chicken eggs – 4 pcs.
Egg yolks – 2 pcs.
Raisins - 250 gr
Zest of 1 orange
Sugar - 100 gr
Vanilla extract - 1 teaspoon (or vanilla on the tip of a knife)
Sea salt - ½ teaspoon
Almond flakes - 20 gr
Butter or vegetable oil (for greasing the pan)

How to prepare Panettone:

Prepare all the ingredients for the panettone cake. Flour should be sifted before cooking, this will enrich it with air and remove unnecessary impurities.
Dissolve fresh yeast in warm milk, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.
Add 2 eggs and half the amount of flour to the milk, stir thoroughly. In another bowl, combine 2 yolks, all the sugar and vanilla. If your family loves sweets, you can increase the sugar intake. Add melted butter.
Add the butter-yolk mixture into the first bowl with the dough and stir. Beat in the remaining two eggs there.
Add the remaining sifted flour little by little and knead the dough. It will be sticky and soft, so knead in a bowl rather than serving as usual. yeast dough for pies. Place the dough in a warm place for 30 minutes.
After half an hour, the dough will have doubled in size. Punch down the dough and add orange zest and raisins. Mix thoroughly.
Divide the dough into equal parts and place in a panettone pan greased with vegetable oil (or paper forms for Easter cakes, like mine). Fill no more than a third full, as the dough will rise a lot.
Leave for another half hour in a warm place, during which time the dough will rise again. Bake panettone muffins in an oven preheated to 180 degrees for about 35-40 minutes. Pierce with a match and check for readiness.
After baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the pans. Brush the top with honey and sprinkle with almond flakes.
Fragrant, airy and very tasty Italian panettone is ready. After cooling completely, you can cut the cakes.

Panettone is a traditional Milanese Christmas cake made from sweet yeast dough with the addition of candied fruits, dried fruits and nuts. Despite the fact that Italians bake it on Christmas and New Year's Eve, this pie is an excellent analogue of Slavic Easter cakes due to the strong similarity of recipes and appearance.

In Italy, Panettone has many different origin stories, but the one constant in all these stories is the birthplace of this cake - Milan. The name "panettone" comes from the Italian word "panetto", which means "small bread pie". The Italian magnifying suffix "-one" changes the meaning to "big pie".

The origin of this cake dates back to the Roman Empire. The ancient Romans sweetened ordinary yeast bread with honey and added candied fruits and dried fruits. Over the centuries, this “tall, yeasty fruitcake” has appeared sporadically in art, such as in a 16th-century painting by Pieter Bruegel the Elder. Also, panettone is mentioned in the book of the famous Italian Renaissance chef Bartolomeo Scappi, the personal chef of the popes and emperors during the reign of Charles V.

The first record of Panettone can be found in the writings of the 18th century Italian philosopher Pietro Verri, who named the pie "Pane di Tono", meaning "luxurious pie".
This recipe is from the book "On Cooking", page 1139. I changed practically nothing in the recipe, except that I replaced the water with milk, and the lemon zest with orange zest; I only had raisins as dried fruit, but the original recipe contains dried pineapples and pine nuts. But you can add whatever you like to it, for example, dried apricots, figs, candied orange peel, prunes, any nuts. Pine nuts are tender and sweet, in my opinion, and are best suited. You can sprinkle on top powdered sugar or water sugar icing, as you like. A very important point: the eggs must be at room temperature, and the yeast must be fresh (both dry and not dry).

Ingredients:
120 g unsalted butter,
120 g sugar,
25 g fresh yeast(or 10 g dry),
240 ml water (or milk),
1 tsp salt (5ml),
2 eggs,
3 yolks,
720 g flour,
120 g dried pineapples (optional),
2 tsp lemon or orange zest,
180 g raisins,
90 g pine nuts (optional),
1 tsp anise seeds (optional),
1 vanilla pod or vanillin,
vegetable oil.

Preparation:
1. In a large bowl, make the dough: dilute it in warm milk or water (about 40 degrees, do not overheat - the yeast will die in hot liquid) 1 tsp. sugar and 25 grams of fresh yeast or 10 grams of dry. Leave them aside and let them swell a little.

2. Melt the butter and sugar in a small saucepan. Set aside to cool. An important point: you need to add exactly as much sugar as indicated in the recipe - 120 grams; if you add more, the cake will not rise.

3. Separate the yolks from the whites. For the dough we need 2 eggs + 3 yolks.

4. Grate the zest. We need it to be 2 tsp. zest. The original recipe calls for lemon zest, but whatever you like is best. I like the orange scent, it's sweeter.

5. Mix all the dried fruits, zest, vanilla beans (if using), nuts with 1 tsp. flour. Set aside.

6. Add melted butter and sugar to the water (or milk) with yeast, which is already slightly swollen. Mix well.

7. Add lightly beaten eggs. Knead again.

8. Sift half of the flour (360 g) and salt.

9. Knead so that there are no lumps left.

10. Add dried fruits, zest, vanilla beans and nuts. Mix.

11. Add the remaining flour in small portions. Knead the dough for about 7-10 minutes until the dough becomes soft and elastic and no longer sticks to your hands. You need to look here, because... different flours behaves differently, so the dough may take a little more flour. To prevent the dough from sticking to your hands, lightly grease your hands with vegetable oil. Place the dough in a bowl greased with vegetable oil. Cover with a towel and let stand in a warm place for about 1.5-2 hours; we want the dough to double in size.

12. While the dough is rising, cut out circles from baking paper for the bottom of the molds and strips for the sides.

13. Grease the molds with vegetable oil, place paper on the bottom and sides. Molds with a capacity of approximately 1 liter.

14. Check the dough. It should rise at least 2 times.

15. Transfer the dough to a floured work surface. Divide into two equal parts. Form smooth balls, cover with a towel and let them rest for 5 minutes.

16. Place the dough balls into the molds. Grease the top of the dough with vegetable oil. Let it sit for another 35-50 minutes.

17. The dough should double or even triple again. Mine rose very much, you could safely take three liter molds, since the dough will rise even more in the oven. Or you can bake all the dough in one large pan, for example in a 5-liter pan, as I will do next time.

18. Heat the oven to 180 degrees. Bake the Italian cakes for 35-45 minutes until the tops are well browned. We take the finished cakes out of the oven and check their readiness with a wooden stick. Let them cool for 5-10 minutes. Then remove from the tins and let cool completely before slicing. These cakes (and all cakes) usually taste better the day after baking. I left them in the mold overnight.

19. That's it! The next morning, sprinkle the cake with powdered sugar or pour over sugar icing, which can be made from 100 grams. powdered sugar and 2-3 tbsp. lemon juice. In general, we decorate the Easter cake at our own discretion.

20. And here it is in cross-section - perfect! And how delicious it smells! The aromas of orange zest, vanilla beans and the delicious smell of yeast baked goods linger in the house all night and all day! The crumb of the Easter cake turned out to be tender, soft, fragrant, and moderately sweet. I can imagine how delicious this cake is if you add dried pineapples, candied citrus fruits and pine nuts, as in the original recipe!

21. Well, this is the second Easter cake! For some reason, he rose strongly, but very smoothly, from his form, reminiscent of the instinctive-unconscious)))

23. You can also bake the dough in a cake pan or in a round shape like this.

24. And here the dough is divided into three liter molds and 9 mini-cakes from muffin tins and decorated with egg white glaze. Protein glaze It looks more elegant and familiar, plus it makes the cake sweeter!

Happy holidays to you, dear friends! With all my heart I wish you peace, goodness, health and joy! May your home be filled with comfort, warmth, happiness and prosperity every day!!!

This year for Easter I plan to make panettone Italian cake. He looks a lot like that one Easter baking, to which we are accustomed. But it still has some differences. I got this recipe for Easter cake in the oven from a friend who has lived in Italy for many years, but does not forget about our culinary traditions.

Ingredients:

dry yeast - 15 grams;
milk - 150 milliliters;
wheat flour - 650 grams;
butter - 170 grams;
chicken eggs - 5 pieces;
yolks - 3 pieces;
sugar - 5-7 tablespoons;
salt - a pinch;
vanillin - to taste;
raisins - 50 grams;
dried apricots - 50 grams;
candied fruits - 50 grams;
nuts - 50 grams.

Italian panettone cake. Step by step recipe

Half of the dry yeast: namely, 7-8 grams - dilute in warm water, mix.
Add 80 grams of flour to the yeast, mix again, cover cling film and wait for the dough to rise and increase three times.
Separately, heat the milk to 35-40 degrees and stir the remaining yeast in it. Leave for 15 minutes so that the yeast starts to play a little.
Heat the butter to room temperature. Add flour here.
We rub everything together by hand. The result is moist flour crumbs.
In a separate container chicken eggs add yolks, vanilla, salt and sugar. Mix everything using a whisk or mixer.
Add milk with yeast and the risen dough to the egg mixture. Mix everything thoroughly.
Then gradually add flour crumbs. Add candied fruits, nuts, raisins, dried apricots.

Advice. Raisins and dried apricots must first be poured with boiling water, steamed well, and then dried. The dried apricots still need to be chopped to the size of raisins. We use any nuts: walnuts, almonds, cashews, hazelnuts. But we also chop it a little using a rolling pin or knife.

Add orange and lemon zest to the dough. Knead everything thoroughly (approximately 10-15 minutes: the dough should be soft and stick to your hands).
Cover the pan with cling film and let the dough rise in a warm place, without drafts. Leave it for 1-2 hours.
When the dough has increased in volume, it needs to be mixed again. To do this, grease your hands with oil and knead the dough well (about 15 minutes).
The dough should be airy, soft, elastic. The kneaded dough should not stick to your hands.
Grease a pan for baking Easter cakes or just small deep pans with vegetable oil or margarine: you can sprinkle a little semolina on top of the butter. So that the finished cake comes out easily.

Advice. Ready-made ones are now on sale paper molds for Easter cakes, you can use them. Or maybe metal forms.

Fill the form with dough approximately one third. Because the dough will increase in size.
Place in a warm place. Let the dough sit for about one hour.
For the first 10 minutes we bake the panettone at a temperature of 200 degrees, then you need to reduce the temperature to 180 degrees and hold for about 30-40 minutes. The baking time for Easter cakes depends on their size.
Before baking, Italians cut the panettone crosswise and put a piece of butter there. We simply grease the surface with yolk.

Advice. If the top of the cake begins to burn during baking, it should be covered with a clean sheet of white paper, previously soaked in water. If necessary, repeat this procedure several times.

Italian paska called panettone drives you crazy with its aroma and amazing taste. This traditional European Easter cake is really worth making for Easter to feel like... cozy Europe. We will tell you how Italian panettone pasca is baked at home.

Italian pasca panettone has become a traditional Milanese pastry made from yeast dough with the addition of dried fruits, zest, candied fruits, and nuts. Recipe Italian pasca very similar to the recipe traditional Easter cake which we pass on from generation to generation. Therefore, you can safely take on the preparation of Italian pasca panettone, which will proudly decorate Easter table. By the way, be sure to try a piece of European cake with coffee - it’s simply a heavenly pleasure.

Italian pasca panettone

Italian Easter recipe with photos

120 g butter

25 g fresh yeast (or 10 g dry)

2 teaspoons lemon zest

90 g pine nuts

1 teaspoon vanilla extract (or vanilla sugar)

Italian pasca panettone: how to cook

1. When preparing the dough for Italian paska, you need to heat the milk in advance (it should be slightly warm, but not hot). Dissolve yeast in milk, adding 1 teaspoon of sugar. Let the dough swell a little.

2. Melt the butter and 120 grams of sugar in a small saucepan, it is important to take the exact amount of sugar. Let the butter cool and add to the milk with yeast, knead the mass well.

3. Break two eggs into a bowl, and add three more yolks, separated from the white. Grate two teaspoons of lemon zest. Then mix the zest with raisins, candied fruits, nuts and add 1 teaspoon of flour.

4. Add eggs to the dough and mix. Then sift half the flour and salt into it and mix. Add all the dried fruits and nuts, add vanilla extract and mix.

5. The most crucial moment in preparing panettone is to add flour in small portions, and then start kneading the dough. This will take at least 10 minutes. The dough should not stick to your hands; if necessary, add more flour.

6. Grease a deep bowl with vegetable oil, put the dough there, cover with a towel and place in a warm place for 2 hours until the dough rises.

7. Grease baking pans with butter and line them with parchment. Pour the dough into the molds, not filling them completely. Brush the top of the Italian paska with oil and leave for 30 minutes.

8. Place the molds with the dough in the oven, preheated at 180 degrees, for 40-45 minutes. Check the readiness of the Italian cake with a toothpick.

Italian pasca panettone can be decorated with icing or fondant for Easter cakes. Read more about this in our material.

Panettone (from Italian panettone) is Italian easy sweet pie with candied fruits and raisins, which is baked on the eve of Christmas. Italians have a belief - the more dried fruits, spices, candied fruits, and nuts are added to the dough, the more successful the next year will be. In translation the name of this confectionery miracle interpreted as “bread small pie"with very soft baked goods or "luxury bread."

The calorie content of a sweet dessert varies from 320 to 400 kcal per 100 g, it depends on the ingredients. You will learn how to prepare this delicacy so that even the most avid gourmets are satisfied from this article, which describes several interpretations step by step and with photos.

Italian Easter Panettone

Easter panettone contains dried fruits, nuts, and candied fruits and is a traditional treat in Italy on Christian holidays. Many housewives use the recipe for Christmas and Easter, since the Italian dish is very similar to the standard one, although it has its own differences. Panettone does not add a lot of eggs and butter, but is generously flavored with spices: cardamom, nutmeg, vanilla.

Product composition:

200 g sugar;
150 g butter;
100 ml milk;
400 g flour;
40 g fresh yeast;
50 g almonds;
6 eggs;
100 g raisins;
Lemon;
70 g candied fruits;
2 small spoons of lime juice;
A teaspoon of vanilla sugar;
Salt - a pinch;
60 ml cognac;
About 1/2 small spoon of cardamom;
A teaspoon of ground nutmeg.

Cooking instructions:

Pour boiling water over raisins and pour cognac;
Melt the butter;
Yeast with a small amount dissolve granulated sugar in warm milk and leave for 15 minutes;
In a container, mix flour, vanilla, butter, yeast, 100 g of sugar, spices;
Add 4 eggs and 2 yolks to this mass;
Next, add candied fruits, lemon zest, raisins, slightly dried and chopped almonds (dried apricots are fine). Mix the dough mixture and place it in a warm place to rise for about an hour;
Coat the Easter cake molds with butter, add one third of the dough and let it sit for a while;
Bake for an hour at temperature conditions 180 degrees, then cool;
Beat 2 egg whites with a pinch of salt, gradually add lime juice and 100 g of sugar. Pour the finished glaze onto the Italian cakes, dry them a little in a warm oven, and decorate as desired.

Usually Italians do not cover the “Milanese dish” with glaze; this is a matter of taste. You can simply sprinkle with powdered sugar.

Panettone Christmas Butter Cake

In order to prepare panettone muffins, you need a lot of time and patience, but in the end you will get an amazing result and your efforts will more than pay off, because the cooking process is not difficult.

In Italy, it is not customary to sprinkle a culinary masterpiece with powdered sugar or glaze the top. When the dough mixture fits in the mold, a deep cut in the form of a cross is made on top and the Italian panettone blooms like flowers during baking. But you can leave the top flat.

Required components:

Milk and sugar - a glass each;
Raisins – 100 g, (you can also add dried apricots – 100 g);
Yeast – 30 g;
Wheat flour – 5 cups;
Eggs – 3 pieces;
Yolk (0.5 – for the dough, 0.5 – for lubrication);
Finely chopped candied fruits – 150 g;
Vanillin, nutmeg, cardamom;
Butter – 150 g;
Lemon or orange zest - optional (large spoon);
Salt.

Cooking diagram:

Knead the yeast with sugar (a large spoon), add some salt, add warm milk, mix thoroughly;
Add 2 cups of flour, stir the liquid with the flour until it absorbs the milk, until you get a medium consistency, viscous dough;
Cover the dough with a lid and place it in an oven preheated to 60 degrees (turned off). The dough should grow several times in size and bubble within an hour;
Mix it yourself, add vanilla, sugar, pre-beaten eggs with 1/2 yolk, melted butter. Mix thoroughly until the mixture is homogeneous. Add flour (two cups), cardamom and nutmeg(a small spoon somewhere) and repeat the manipulation;
Place the dough layer on the table and knead until soft and pliable. We spend the last glass of flour on the filling; as a result, the dough mass turns out to be soft, oily, and elastic;
Place it in a large bowl with oiled walls and bottom, cover it, and let it proof in a warm place at home for 1.5 hours or more. Testice increases 4-5 times;
Knead it, add candied fruits, zest, dried apricots, steamed raisins, knead again;
The dough mass should rise in the mold in which you will prepare Easter panettone. Lubricate it with oil, lay oiled parchment on the bottom and walls;
Place in a warm room again for 50 minutes. The dough increases in volume well;
Place it in the oven, heated to 180 degrees, bake for 45-50 minutes. About 20 minutes before readiness, remove and coat with yolk;
Carefully remove the finished Christmas cake from the mold and cool on a wire rack.

Delicate pastries are wrapped in beautiful paper and tied with a spectacular ribbon. Delicious treat It should sit and be imbued with appetizing aromas, so it is not recommended to cut it right away.

Traditionally served with a cupcake hot chocolate, red wine or aromatic coffee.

Panettone recipe from Yulia Vysotskaya

This famous, rich and aromatic product is a wonderful analogue of the Slavic Easter cake.

List of ingredients:

160 g brown sugar;
8 eggs;
70 g fresh yeast;
1.2 kg flour;
2 oranges;
4 egg yolks;
Half a kilo of butter;
Large spoon of vegetable oil;
Half a kilo of raisins;
30 g almonds, chopped into flakes;
Half a teaspoon of sea salt;
380 ml milk;
Small spoon of vanilla extract.

Description of preparation:

Preheat the oven to 190 degrees;
Prepare the dough: heat 360 ml of milk, combine with a small spoon of granulated sugar and yeast, knead using a food processor;
Add 1/2 part of the flour (with the combine running), add 4 eggs, add vanilla extract, add salt;
Add the remaining flour, 4 eggs and continue stirring;
Combine 150 g of sugar with three yolks and beat with a blender. Add 250 g of melted butter in parts while the appliance is running;
In medium portions, add the yolk-cream mixture to the dough mass, which we do not stop constantly kneading;
Add the remaining melted butter in portions and stir the dough until smooth for 10 minutes at medium speed;
Lubricate a large container with vegetable oil, place the dough there, cover with a wet towel, and place in a warm place (excluding drafts) to rise. The dough ball should approximately double in volume;
Grate the zest of the washed oranges using a grater with small holes;
Place the orange zest and two handfuls of raisins into the suitable dough mixture and knead it yourself using your hands;
Add the remaining raisins in parts and mix again;
Place the dough in Easter cake molds, cover with a damp towel, and place in a warm room for an hour;
Mix the remaining milk with the yolk, grease the surface of the Italian delicacy, and place it in a preheated oven for 35-40 minutes.

Cool panettone from Yulia Vysotskaya in the molds and sprinkle with almond flakes.