Italian panettone. Recipe with step by step photos

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 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 cling film and give it time to settle down. 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 to 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 baking 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 decorate as desired powdered sugar and serve to the table only in a warm form, before re-heating it in the oven. Italian panettone cake is ready.



Bon Appetit!

Many of us have seen panettone in the most beautiful large boxes in the supermarket. What is it? And why such gift wrapping, sometimes even with champagne? Cake? Pie? Cake? Let's try to figure it out, and at the same time cook this overseas miracle.

Panettone - Italian Easter cake

Italians, like us, prepare their own Easter cake for one of the most important holidays. It is called "panettone", which translates as "bread of luxury." And the truth: it goes great amount ingredients and a lot of dried fruits. Less often - cream is added: chocolate, vanilla, creamy, etc.

Panettone, due to the addition of alcohol to it and a long “rest”, is much softer than our Easter cake, and it is stored longer. Its delicate texture, sweetness and high content raisins or candied fruits make it a favorite not only for children, but also for adults. In Italy, it is baked more often at Christmas than at Easter.

Today, many housewives try to bake this foreign cake. Milan is considered its homeland and it was baked during the Roman Empire. There is no original recipe, they usually add what you want to the cake: nuts, various fruits and dried fruits, chocolate, seeds.

Panettone is baked not only in Italy. This pastry is popular almost throughout Europe and is actively bought up on the eve of Christmas. The best Easter cakes can be bought at pastry shops called pasticheries. At home, Europeans rarely bake them on their own.

Slavic women love to cook much more, and therefore today we offer you to get acquainted with two different recipes cooking this yummy. Depending on the desire, you can cook a quick or traditional version. In any case, it will be unforgettably delicious!

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So that no one says about your fish: “What a disgusting thing,” learn how to cook it correctly. Our step-by-step guide will help you prepare a masterpiece.

Classic recipe

Italian panettone cake at home should be prepared as follows:

Quick recipe

• 600 g flour;
• 110 g dried currants;
• 2 yolks;
• 5 ml vanilla extract;
• 200 g of water;
• 15 g lemon peel;
• 60 g powdered sugar;
• 15 g yeast;
• 15 g butter;
• 125 g raisins;
• 120 ml unsweetened yogurt;
• 110 g sugar.

Time - 4 hours.

Calories - 290.

How to cook Easter Panettone:

1. V warm water steam needs to be prepared. To do this, you need to pour all the yeast and a pinch of sugar there;
2. Let the dough stand for about twenty minutes so that it has time to “come to life”;
3. Pour it into a large bowl, where add the lemon zest, yogurt, vanilla, a little salt, soft butter, yolks;
4. When the mass becomes more or less homogeneous, add flour in parts and knead an elastic, soft dough;
5. Put it in a warm place, without drafts, for a couple of hours. It should double in size;
6. Sprinkle raisins and dried currants with powdered sugar, and then gently fold into the already risen dough;
7. Transfer to a baking dish, it is better to sprinkle it with flour for this;
8. Put to bake in a preheated oven at 175 Celsius for forty minutes. Remove, wait until cool, decorate as desired.

When preparing Easter panettone, as well as when baking domestic Easter cake, it is important to follow certain rules. One of them is that work with the dough should take place in a warm and quiet room, the windows should be closed, there should be no direct sunlight (falling on the dough).

All ingredients should be at room temperature unless otherwise specified in the recipe. This is especially true for eggs and butter, on which the softness and airiness of the future panettone depends.

It is important to cook slowly. The dough needs time to rise, while a classic panettone can take all night. This is necessary so that all components are completely merged. And, of course, be sure to add a little alcohol to the dough. Yeast must be fresh, and this must also be checked on a pack of dry ones.

Cooking the Italian Easter cake panettone is an unusually pleasant and “delicious” business. I want to cook it not only for Easter, but also on a normal day to please loved ones delicate pastries. Italians really know a lot about cooking. Why not try to cook their "cake"?

Instructions

1. 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 the sourdough with 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.
2. Ideally, you need to activate the sourdough two or three days before the expected day when you plan to bake the 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.
   
3. For kneading the dough, take 90 g of sourdough. Add 190 g of 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. 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.
   

This year for Easter, I plan to cook the Italian panettone cake. He is very similar to Easter baking to which we are accustomed. But still it 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. Step by step recipe

1. Half of dry yeast: namely, 7-8 grams - diluted in warm water, mix.
2. Add 80 grams of flour to the yeast, mix again, cover with cling film and wait for the dough to come up and triple in size.
3. Separately, heat the milk to 35-40 degrees and stir the remaining yeast in it. Leave it for 15 minutes so that the yeast plays a little.
4. Heat the butter to room temperature. We also add flour to this.
5. We grind everything by hand. It turns out wet flour crumbs.
6. In a separate container for chicken eggs add egg yolks, vanilla, salt and sugar. Mix everything with a whisk or mixer.
7. Add milk with yeast and the dough that has risen to the egg mixture. Mix everything thoroughly.
8. Then gradually pour out the 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. Dried apricots still need to be crushed to the size of raisins. We use any nuts: walnuts, almonds, cashews, hazelnuts. But also grind a little with a rolling pin or knife.

1. Add the orange and lemon zest to the dough. Knead everything thoroughly (approximately 10-15 minutes: the dough should be soft and stick to your hands).
2. We cover the pan with cling film, and let the dough rise in a warm place, without drafts. We leave it for 1-2 hours.
3. When the dough has increased in volume, it must be mixed again. To do this, grease your hands with oil and knead the dough well (about 15 minutes).
4. The dough should be airy, soft, elastic. The kneaded dough should not stick to your hands.
5. Form for baking Easter cakes or just small deep pans, lubricate 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 for sale now paper molds for cakes, you can use them. Or metal molds.

1. We fill the form with dough by about one third. Because the dough will increase in size.
2. We put in a warm place. Let the dough rest for about one hour.
3. The first 10 minutes we bake panettone at a temperature of 200 degrees, then you need to lower the temperature to 180 degrees and hold for about 30-40 minutes more. Baking time for cookies depends on their size.
4. Before baking, the Italians cut the panettone crosswise and put a piece of butter there. We just smear the surface with yolk.

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

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

Italian pasca panettone has become a traditional Milanese pastry from yeast dough with the addition of dried fruits, zest, candied fruits, and nuts. The recipe for Italian pasca is very similar to the recipe traditional Easter cake which is passed down from generation to generation. Therefore, you can safely take on the preparation of the 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 just a heavenly delight.

Italian pasta panettone

italian easter recipe with photo

120 gr butter

25 g fresh yeast (or 10 g dry)

2 teaspoons lemon peel

90 gr pine nuts

1 teaspoon vanilla extract (or vanilla sugar)

Italian pasca panettone: how to cook

1. Preparing the dough for the Italian pasca, you need to warm up the milk in advance (it should be slightly warm, but not hot). Dissolve yeast in milk by 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. Allow the butter to cool and add to the milk with yeast, knead the mass well.

3. Break two eggs into a bowl, and add three more yolks to them, separated from the protein. 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, mix. Then sift in half the flour and salt, mix. Pour in all the dried fruits with nuts, add vanilla extract and mix.

5. The most crucial moment in the preparation of panettone, 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. Lubricate a deep bowl with vegetable oil, put the dough there, cover with a towel and put in a warm place for 2 hours so that the dough rises.

7. Lubricate the baking molds with butter, cover them with parchment. Lay out the dough in the forms, filling them not completely. Brush the top of the Italian pasta with oil and leave for 30 minutes.

8. Put the forms with the dough in the oven, heated to 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.