Italian pasca panettone, Easter cake. Italian Easter Panettone - several recipes for holiday cakes with photos

Instructions

Italian panettone cake at home is prepared in several stages. Mix in equal proportions flour, sourdough and water - only 20 g each. Stir, cover the container with sourdough cling film. Pierce it with a knife in several places. Wait for the sourdough to double in size. Separate half. Repeat the "feeding" procedure again. Thus, in four feedings, it is possible to change the moisture content of the starter (up to 50%). After that, the starter needs to be activated so that it has good lifting power and at the same time it is slightly acidic.
Ideally, you need to activate the sourdough two or three days before the expected day when you plan to bake Italian Easter cake. The last feeding of the starter must take place at least four hours before the dough is kneaded. Leave the sourdough starter in the oven at 29 degrees Celsius between feedings. As a result, you will get 100 g of ready-made thick sourdough.
For kneading the dough, take 90 g of sourdough. Add 190 g warm water. Add 1 chicken yolk and 80 g sugar. Then add 1 g of osmotolerant yeast specially designed for baking. By original recipe Panettone is made with both yeast and sourdough at the same time. Add 7 g of unfermented white malt. After that, add 80 g of softened butter.
Soak your palms in vegetable oil. Use medium gluten flour to knead the dough. It will take 350 g. Add the sifted flour to the prepared mixture. Knead the dough quickly and carefully. You don't need to stir it for a long time. Leave the dough at room temperature (about 22 degrees Celsius) for 12 hours. During this period, the dough will triple in volume.
Mix in 100 g of warm water 20 g natural honey. Add 5 g of salt. Make a well in the center of the dough and pour in 4 egg yolks. Loosen them with a fork. Pour in the honey solution. Start mixing the dough.
Add zest from half of one large orange. Grate the zest on a fine grater into the dough. Add a few drops of vanilla essence. Add 80 g flour. Knead the dough. After that, knead it very carefully. When the dough sets, gradually add sugar. In total, you need to add 80 g of sugar to the dough, which will make the dough even more liquid.
Turn the dough out of the bowl onto a dry, flour-free work surface. Knead the dough well. Knead the dough until it grabs - there will be a feeling that the dough feels like a soft rubber band to the touch. When kneading, use a special scraper. With his help batter much easier to knead. This will happen after about 10 minutes from the start of kneading. Enter 130 g of butter into the dough. After that, you need to knead for another 10 minutes.
Add raisins and candied fruits to the dough. Stir well to evenly distribute them. Ready dough collect in a bowl and leave for an hour. During this time, fold the dough twice. cook paper forms. Pierce each at the bottom with two long skewers. Divide the dough into four equal parts. Roll each into a smooth ball and place into molds.
Put the molds with the dough in a warm oven for 4 hours. The dough will rise almost to the top. Cool upside down. Hanging on skewers. If you leave the panettone to cool in its usual form, it may simply fall off. Remove skewers and glaze if desired.

Panettone is an Italian Christmas cake that is very similar to our Easter cake. But Panettone is less sweet, it is always baked with citrus peel, optionally decorated with almond petals. These panettone recipes are from yeast dough with raisins and oranges.

Panettone Recipe #1:

Products:

Flour - 720 gr
Live yeast - 25 gr (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 peel - 2 teaspoons
Raisins - 180 gr
Pine nuts - 90 gr
Vanillin - to taste
Vegetable oil for greasing the mold.

How to cook the Italian panettone cake:

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

Enjoy your meal!

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 vanillin on the tip of a knife)
Sea salt - ½ teaspoon
Almond flakes - 20 gr
Butter or vegetable oil (for greasing the mold)

How to make Panettone:

Prepare all the ingredients for the panettone cupcake. Flour should be sifted before cooking, this will enrich it with air and remove unnecessary impurities.
Dissolve in warm milk fresh yeast, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.
Add 2 eggs and half the norm of flour to the milk, mix thoroughly. In another bowl, combine 2 yolks, all sugar and vanilla. If your family loves sweets, you can increase the amount of sugar. Enter the thawed butter.
In the first bowl of dough, add the oil-yolk mass, mix. Crack in the remaining two eggs.
Gradually adding the remaining sifted flour, knead the dough. It will be sticky and soft, so knead in a bowl without laying it out on the table, like regular yeast dough for pies. Leave the dough in a warm place for 30 minutes.
After half an hour, the dough grows at least 2 times. Punch down the dough, add orange zest and raisins to it. Mix thoroughly.
Divide the dough into equal parts and place in an oiled panettone mold (or paper cake pans, like mine). Fill no more than a third, as the dough rises a lot.
Leave for another half an hour in a warm place, during which time the dough will rise again. Bake panettone cupcakes in an oven preheated to 180 degrees for about 35-40 minutes. Poke with a match and check for readiness.
When finished baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the molds. Top with honey and sprinkle with almond flakes.
Fragrant, airy and very tasty Italian panettones are ready. After cooling completely, you can cut the cakes.

Description

Panettone- festive sweet Italian bread, which is somewhat reminiscent of our Easter cakes. It is noteworthy that panettone is prepared in Italy not only for Christmas, but also for Easter, including. Even the method of preparation, for sure, will seem familiar to you. The dough for panettone is kneaded in several stages, and each of them is described in detail below. The following is a very clear step by step recipe cooking christmas Italian bread with photo.

Such a cake will turn out to be very satisfying and tasty at home. In the process of cooking, amazing aromas of pastries, vanilla, sugar and candied fruits will soar in the apartment. You can try making this italian cake for Easter and surprise him with an unforgettable taste of all the guests. panettone, like any other baking, it is very picky about kneading the dough, but if you overcome this stage, then you will get a stunningly mouth-watering airy bread, the taste of which will more than cover all the effort and time spent on it. Let's start cooking a festive Italian panettone.

Ingredients

(260 g)
(250 g)
(160 g + 1 tsp to activate the yeast)
(1 pod)
(160 g)
(12 g)
(60 ml)
(80 g)
(120 g)
(4 things.)
(3 pcs.)
(1 PC.)
(5 g)

Cooking steps

Pour all the indicated amount of milk into a saucepan and heat it. Add one teaspoon of sugar and 9 grams of fresh yeast. Grind the ingredients and thus activate the yeast for 2-3 minutes. We do not bring milk to a boil, we wait for the moment when the liquid in the saucepan begins to foam. Take the milk off the fire. We combine all the flour we have and add 100 grams of the resulting mixture to milk, carefully knead the ingredients until smooth. Knead the dough for 10-15 minutes until it becomes sufficiently dense and elastic.

We roll the resulting dough into a ball and put it in a deep bowl, cover with cling film and let it brew. You can turn on the oven to the lowest heat and send the bowl of dough into it for about an hour.

As a result, our dough should increase in size at least twice.

Let's move on to the next step. In a separate deep bowl, mix 200 grams of combined flour, the remaining fresh yeast and two chicken eggs. Thoroughly knead the resulting mass, then add our doubled dough to it, mix all the ingredients thoroughly. Add 45 grams of sugar and a third of the softened butter to them in a bowl, mix the ingredients again with your hands. Do not use extra flour for kneading: even if the dough sticks to your hands and the countertop, just scrape it off and continue kneading.

Knead elastic and soft dough for 15 minutes until it becomes the same as shown in the photo.

We put the dough in a bowl, send it back to the oven so that it infuses and doubles in size. This can be done at room temperature, but it may take a little longer.

Let's proceed to the third stage of kneading the dough for panettone. We shift our dough, doubled in size, onto a dry and clean countertop, add 2 more chicken eggs, 2 large yolks, the remaining flour with sugar and the entire remaining piece of butter to it. Knead the dough either on the countertop or in a wooden voluminous bowl using a wooden spoon. Knead the dough until homogeneous mass for 15 minutes, add raisins, candied fruits and seeds from one vanilla pod to it.

We continue to knead the dough for another 15 minutes without additional use of flour. Knead the dough with your hands until it becomes an elastic and dense ball.

We repeat the procedure with doubling the mass of the dough: put it in a bowl and send it to the oven at the most low temperatures. During this time, we will prepare the baking dishes: you can make one large Italian Christmas bread or several small ones. The selected forms are densely covered parchment paper so that it is significantly higher than the form itself.

Divide the dough into equal parts with a metal pastry spatula, roll each part into a ball and put into molds.

Or put the whole dough in one large form. Then leave the dough to rise a little. Egg white Beat thoroughly with a whisk and cover the top of the panettone with it. We make a cross-shaped incision on the surface of the dough and put a small piece of butter in the center. We preheat the oven in advance to 200 degrees, send the form with panettone into it to bake in this form for 10 minutes. Then we reduce the temperature to 180 degrees, cover the form with foil and continue to bake Italian Christmas bread for another 50 minutes until cooked. Keep an eye on the readiness of the bread constantly: if the cut in the bread no longer sticks to the knife, then the panettone is ready.

Ready meal garnish with powdered sugar if desired and serve only warm, reheat in the oven before serving again. Italian panettone cake is ready.

Enjoy your meal!

italian easter Panettone is a traditional treat in Italy on a Christian holiday. It is based on candied fruits, nuts and dried fruits. The cake is baked on the eve of the Christmas holidays. Many people use this recipe for Easter, due to its similarity with the standard Easter cake.

From this article you will learn:

Italian Easter Panettone: Recipes

Photo: Italian Easter Panettone

Many experts still do not know which belief is correct. Only one thing is known, Milan is definitely the birthplace of delicious treats. The pie is named after the Italian word "panetto", which means "small bread pie". it delicate pastries, and the composition is slightly different from ours traditional easter, in connection with which the muffin is very soft, and it is easier to tear than cut.

History reference

Italian Easter has several origin stories. For the first time pastries were prepared in the days of ancient Rome. The Romans tried to create a delicious treat by sweetening bread with honey, candied fruits and dried fruits. For a long time, this treat featured in 16th century paintings.

The pie was repeatedly mentioned in the book of Bartolomeo Scapia. This is a famous Italian chef who became famous during the Renaissance.

Milanese Panettone has repeatedly figured in the writings of Pietro Veri, these are philosophers of the 18th century. He gave the treat the name "Pane di Tono", which means "luxury cake".

Classic cooking panettone recipe

Photo: Classic Italian Easter Panettone Recipe

To prepare real Milanese bread, you need to prepare the following ingredients

yeast packaging;
70 g;
a quarter cup of water (preferably warm).

For sourdough;

a couple of yolks;
60 g of granulated sugar;
60 g butter;
half a glass;
a glass of flour.

For re-kneading:

60 g flour;
20 g of melted butter;
2 yolks;
dried fruits and candied fruits to taste;
some raisins.

How to make Panettone:

To prepare the sourdough, you need to dissolve the yeast in water and add flour to it. All ingredients are mixed together.
Then the remaining flour is added to them, and the resulting dough is sent to a warm place. Italian recipe implies an approach within 4-8 hours. Many experts recommend leaving the dough overnight, during this period the dough should rise twice.
The first kneading is done using water and flour, then yolks and sugar are added to the mixture. Oil is added to the resulting dough, everything is thoroughly mixed and sent for 4-8 hours in a warm place.
The second batch involves the use of the remaining ingredients, including candied fruits and raisins.
The resulting dough is sent to molds and placed over a preheated oven for 4-6 hours.
Then it is smeared with oil and baked in the oven for 7 minutes at a temperature of 190 degrees, and 45 minutes at 180 degrees.
The finished cake must be cooled and hung over a small saucepan for 9-11 hours.

Photo: how to cook Italian Easter Panettone

The recipe is long, but all the work will be rewarded with incredible taste.

Italian Panettone Cake: Recipe

Italian panettone cake has several recipes. Each of them is slightly different in terms of ingredients and method of preparation. This italian cupcake prepared a little differently.

Photo: Italian easter cupcake

To create a delicious pie, you need to prepare the following ingredients:

100 g butter (unsalted);
half a glass of sugar;
a glass of water or milk;
packaging of dry yeast;
a spoonful of salt;
2 whole eggs;
3 yolks;
700 g flour;
100 g dried pineapples;
half a glass of raisins;
anise grains;
50-70 g;
vanillin;

Preparing the Italian Easter Pie:

First, a dough is made, it is based on yeast dissolved in milk and a spoonful of sugar. The ingredients are mixed together and sent to a warm place until swelling.
Meanwhile, the butter is melted along with the sugar. Important: sugar should be exactly 100 g, no more and no less. Otherwise, the dough will not rise.
To prepare the dough, you need to take 2 eggs and 3 yolks.
Then the zest is rubbed (exactly 2 teaspoons). All dried fruits, including nuts, are mixed with a spoonful of flour and set aside.
In milk or water with yeast, you need to add pre-prepared butter with sugar and mix everything well.
Next, stir in the beaten eggs and 350 g of flour, there should be no lumps.
Dried fruits are added to the dough, and everything is kneaded again (about 10 minutes).
Then everything goes to a warm place for a couple of hours. It should rise at least 2 times.
From the resulting dough, balls are formed, which are sent to pre-oiled molds.
Bake for approximately 45 minutes at 180 degrees.

Quick preparation of delicious Easter cake

Photo: Italian easter pie Panettone

Classic recipe with a photo requires a serious time investment. In most cases, it takes about a day to prepare. There is also a light version of this action. For cooking you will need the following ingredients:

a glass of milk;
tsp a spoonful of sugar;
100 g butter;
half a glass of flour;
3 eggs;
lemon peel;
2 cups of flour;
a glass of a mixture of various nuts and dried fruits;
vanilla sugar.

How to cook Italian Easter quickly:

To begin with, flour is sifted, then yeast dissolved in milk is added to it. The resulting dough is sent for an hour to a warm place.
Meanwhile, the zest is prepared along with 2 eggs, yolk and butter.
Flour is mixed with salt and yeast.
Then candied fruits and dried fruits are added to the dough.
The resulting mixture is sent to a warm place for 1.5 hours. It should rise about 2 times, then it is baked in a bread machine.

Video: how to bake an Italian Easter cake

Italian pastry recipe, different pleasant taste and incredible aroma. You can cook a treat for any holiday. It will be a good addition holiday table. Italians always bake panettone at Christmas.

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

Panettone is a traditional Milanese Christmas cake made from sweet yeast dough with 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 stories of origin, but the only constant fact in all these stories is the birthplace of this cake - Milan.
Name " panettone" comes from the Italian word panetto" which means " small bread pie". Magnifying Italian suffix " -one" changes value to " big pie".
The origin of this cake dates back to the time of the Roman Empire. The ancient Romans sweetened ordinary yeast bread with honey and added candied fruits and dried fruits to it. For centuries this high yeast fruitcake" episodically appears in art, for example, in the painting of the 16th century by Pieter Brueghel 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 called the pie " Pane di Tono» which means " sumptuous cake".
This recipe is from On Cooking, p. 1139. I haven't changed much of the recipe, other than replacing water with milk and lemon zest with orange; of dried fruits, I only had raisins, 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 oranges, prunes, any nuts. Pine nuts are tender and sweet, in my opinion, the most suitable. Top with powdered sugar or sprinkle 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:

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

2. Melt the butter and sugar in a small saucepan. Set aside, cool down. An important point: sugar should be put exactly as much as indicated in the recipe - 120 gr, if you put more, the cake will not rise.

3. Separate the yolks from the proteins. For the test, we need 2 eggs + 3 yolks.

4. Rub the zest. We need to get 2 tsp. zest. The original recipe is lemon peel, well, whatever you like. I like the orange flavor, it's sweeter. And here are the oranges Green colour sold in the Dominican Republic. The quality is no different from ordinary oranges, only the color of the peel is green.

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

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

7. Add lightly beaten eggs. Knead again.

8. Sift half the flour (360 gr) and salt.

9. Knead so that there are no lumps left.

10. Add dried fruits rolled in flour, zest, vanilla beans and nuts. We 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 stops sticking to your hands. Here you need to look, because. different flour 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. Put 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 need the dough to double in size.

12. In the meantime, the dough is coming up, cut out mugs from baking paper for the bottom of the molds and strips for the sides.

13. Lubricate the molds with vegetable oil, put the paper on the bottom and sides. Molds with a volume of approximately 1 liter.

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

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

16. We lay out the balls of dough in molds. Lubricate the top of the dough with vegetable oil. Let stand another 35-50 minutes.

17. The dough should rise twice or even three times again. I have risen very much, I could safely take three liter molds, since the dough will rise even more in the oven. Or you can bake the whole dough in one large form, for example in a 5 liter saucepan, as I will do next time.

18. We heat the oven to 180 degrees. Bake Italian Easter cakes for 35-45 minutes, until the top is well browned. We take out the finished cakes from the oven, check the readiness with a wooden stick. Let them cool down for 5-10 minutes. Remove from molds and let cool completely before slicing. These Easter cakes (and all Easter cakes) are usually tastier the next day after baking. I left them in shape all night.

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

20. And here he is in the context - perfect! And how delicious it smells! Aromas of orange zest, vanilla beans and the delicious smell of yeast baked goods stay in the house all night and all day! The crumb of the cake turned out to be tender, soft, fragrant, 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. Here comes the rabbit! Easter symbol in the culture of some countries of Western Europe and the USA. The symbol has pagan roots, going back to the holidays dedicated to fertility and spring. According to the Center for Children's Literature and Culture at the University of Florida, the origin of the Easter Bunny goes back to ancient Germanic traditions. The Teutonic deity Eostra (Ostara) was the goddess of spring and fertility. Celebrations in her honor were held on the day of the spring equinox. Her symbol was a rabbit - an animal characterized by extreme fecundity. The roots of this tradition are most likely lost in the mists of time, as the hare was the animal that accompanied Aphrodite.

22. Well, this is the second cake! For some reason, he strongly, but very evenly, rose from the form, resembling the instinctive-unconscious;).

23. Also, you can also bake the dough in other forms. I baked in a cake pan and here it is in this round shape.

24. It turned out very well and conveniently. The main thing is that you don’t need to add more flour than in the recipe, then the cake turns out to be very airy. The more flour, the denser the crumb. Since the dough is not quite cool and sticky to your hands, just lightly grease your hands with vegetable oil, and then it will be convenient to work with the dough.

25. But most of all I liked this dough in the form of buns. From dried fruits, only 120 grams of prunes and 180 grams of raisins. It turned out divine! Such delicious buns I have never eaten before. In fact, I don’t really like rolls, for me the most delicious roll is a pie, but these rolls are a big exception.

26. They are completely self-sufficient, they do not need any stuffing. Sweet, tender, airy, fragrant, freshly baked, soft warm buns. Mmmmm. I will cook such buns not only once a year for Easter, but also from time to time, since the recipe is really very simple: I mixed everything in one bowl, waited for the dough to rise, kneaded; waited again, then through the molds and into the oven! And with buns it’s even easier: after the dough has risen twice, they formed balls, put them on a baking sheet, waited until they rise a little; lubricate with vegetable oil and in the oven.

27. Everything! I wish you more kindness, love, miracles and delicious Easter cakes on the bright holiday of Easter!

28. And this is Easter cakes 2014! I baked again according to this recipe, just made protein glaze, as Evgenia advised me below in the comments.

29. This time I divided the dough into three liter molds and 9 mini muffin cups from Ikea muffin tins!

30. Protein glaze looks more elegant and familiar, plus it makes the cake sweeter!

31. And this is Kulich 2015! Last year I forgot to take a cross-sectional photo of it, this year I'm catching up. This time I again added only raisins, 300 gr (which I mixed with flour and vanilla grains in point No. 5), and decorated with fudge sugar, at the rate of 250 gr of powdered sugar + 2 tbsp. boiled water(instead of water, you can take lemon or Orange juice). Add water gradually to get the right moderately thick consistency.

32. Since the recipe contains only 120 grams of sugar, the cake turns out to be moderately sweet, and 300 grams of dried fruits and sweet sugar fudge just give the perfect balance of the sweetness of the cake.

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

34. Traditional update. Kulich 2017. Photos from the phone, if anything 🙂
The photo "before and after", here you can clearly see how the dough rises in the form in 40 minutes. From the specified amount of dough, one large round kalach (IKEA form) and a liter form (regular mug) are obtained.

35. This year's icing is protein: 3 squirrels, 1 cup of powdered sugar and the juice of half a lime (you can use a lemon). Just beat everything with a mixer to soft peaks and apply to still hot Easter cakes.

36. Optionally, you can dry the icing in the oven on the smallest fire, about 30-40 minutes. I dry it, because the air in the Dominican Republic is very humid and this glaze does not harden so easily. If you have dry air, then you don’t need to dry it, such a glaze dries quickly on hot Easter cakes.

37. Easter cakes 2018!
How beautifully the dough has risen! That's what good fresh yeast means! As you can see, the dough rises even higher in the oven.

38. In the photo on the left, I dry the protein glaze in the oven, since the holidays this year turned out to be rainy, the humidity is almost 100%. The main thing here is not to overdo it! With the addition of lime juice (about 2 tablespoons), the meringue turned out to be very tender and airy!

39. Happy holiday, Orthodox!