Italian panettone. Recipe with step by step photos

Many mistakenly believe that panettone is Italian. Easter cake.

I already wrote once that panettone in Italy is a traditional Christmas pastry. But I always bake panettone at Easter.

Firstly, because in shape they are poured out by our kulchas (obviously they have the same roots), and secondly, they are very tasty, soft, fibrous and airy.

The crumb of this panettone is porous and very soft. It looks more like a cake than a muffin.

Here, in Greece, I didn’t find panettone molds at that time, so I took paper forms for the cake.

For a change, this time I decided to make panettone with, chocolate chips and chocolate icing.

To be honest, I didn't like chocolate here. I advise you to do according to the classics of the genre - with raisins and candied fruits. I wrote you a recipe for homemade candied fruits yesterday. In addition, after this recipe you will have 4 free proteins, and this is a great excuse to cover the panettone with glaze.

I warn you right away that the dough preparation procedure will take you a couple of days, but a) it’s worth it, b) you don’t have to do anything special, you just need to let the dough come up properly.

But to make your life easier, I will sort the cooking steps by the hour.

Products:

*on 2 panettones of 500 gr. or 4 to 250 gr.

16:00 - dough

• strong flour (baking, 13 gr. protein) - 80 gr.
• dry yeast - 5 gr.
• warm water - 40 gr.

21:00 - first dough

• premium flour - 100 gr.
• dough - 90 gr.
• butter, softened - 70 gr.
• sugar - 70 gr.
• warm water - 170 gr.

09:00 — second dough

• strong flour (baking, 13 gr. protein) - 160 gr.
• premium flour - 20 gr.
• honey - 10 gr.
• salt - 1 pinch
• butter, melted - 20 gr.
• egg yolks, room temperature - 2 pcs.
• juice of 1 orange
• chocolate or raisins soaked in alcohol - 170 gr.
• candied fruits - 170 gr.
• sugar - 20 gr.
• butter, milk or cream for lubrication - 30 gr.
• wooden skewers for hanging panettone - 4 pcs.

When choosing flour, look at it nutritional value : The higher the protein content of the flour, the stronger it is. We need flour with a protein content of 13 gr. As a rule, this is a baking flour or flour of the 1st grade, but not always. Nordic flour also has 13 g of protein.

Preparation procedure:

It is important not to leave the dough on proofing longer than I have indicated. If you can’t follow the recipe in any way, then it’s better to underdo it, otherwise the dough will turn sour.

16:00 - dough

21:00 - first dough

09:00 — second dough

16:00 - baking

The next morning the panettone is the most delicious.

We store panettone, carefully wrapping it with cling film, up to 3 days. If you need longer, ready-made panettone or dough can be frozen in the freezer.

Happy Holidays to you!

Everyone delicious Easter cakes and hard eggs!

Olya Afinskaya

Help bake better

Hello, my darlings!

By popular demand, I post my signature Easter cake - the most delicious recipe with raisins, candied fruits aroma of vanilla and lemon zest.

I remember when I was still young and beautiful, about 10 years ago, Italian Easter cakes Panettone were brought to us in Mariupol for the first time. Compared to the Easter cakes we are used to, all the beauty and taste of which, as a rule, was stored in glaze with colored sprinkles, those overseas panettones were something from the category of science fiction. Impossibly fragrant, airy, like cotton wool, and what they really didn’t spare was raisins and candied fruits. It was candied fruits in Easter cakes that struck me to the core and forever made me my fan.

It is clear that as soon as I grew up and felt confident in my hands when dealing with yeast dough, the first thing I did was to cook those Italian Easter cakes from my distant youth. And finally, many years of waiting, and several days of preparation paid off. I don't even remember how I ate them then. Everything was like a fog.

Italian Easter cake Panettone

However, it should be noted that the Italian panettone is not an easter egg at all. In Italy, panettone is baked for their Catholic Christmas and New Year, but due to the absolute similarity with our Easter cakes, it goes on sale with us precisely for Easter. If you have never seen such Easter cakes in the store, pay attention, they are usually sold in beautiful cardboard or tin boxes at very immodest prices.

But honestly, they are worth it. And even more worth it to cook them yourself. No supernatural products for Italian recipe Easter cakes are not required, and all products are the cheapest. The only thing that will require a small investment is your time. Although, by and large, time is required not from you, but from the test, since we will have it for several days in several stages.

Greek cake Tsoureki

Here, in Greece, Italian Easter cakes are also sold at Easter and Christmas. Although, of course, they are not so popular here. main attribute Easter here is a kind of rich product, shaped like a challah, called "tsoureki", he is also a churek. A very tasty bun with fragrant fibrous dough, but I won’t give you a recipe for it, because it uses special oriental and Greek spices, which you are unlikely to find, and you can’t do without them. This is what a Greek Easter cake looks like:

Easter cake recipes are countless. There are simple and quick recipes for beginner cooks, and there are more difficult ones used by professional pastry chefs. I will give you a recipe of medium complexity, semi-professional, so to speak, but over which you do not need to shake and perform mysterious rituals and dances with a tambourine.

However, this dough you need to start cooking 3 days before Easter, since we will approach it in several stages.

As you already understood, I prefer Italian Easter cakes with candied fruits. They have a lighter and more airy texture than ours, and a very special charm that candied fruits give them.

Easter cake recipe

For steam:

• baking (strong) flour - 100 gr.
• dry yeast - 2 gr.
• sugar - 1 tsp
• milk 60 gr.

For test:

• baking (strong) flour - 50 gr.
• premium flour - 350 gr.
• dry yeast - 2 gr.
• eggs - 4 pcs.
• egg yolks - 3 pcs.
• sugar - 160 gr.
• butter, softened - 160 gr.
• zest of 1 lemon
• raisins - 120 gr.
• candied fruits - 80 gr.
• seeds of 1 vanilla pod or vanilla on the tip of a knife
• salt - 5 gr.
• milk or cream for brushing
• skewers for drying cakes

When choosing flour, look at it nutritional value: The higher the protein content of the flour, the stronger it is. We need flour with a protein content of 13 gr. As a rule, this is baking flour or flour of the 1st grade, but not always. Nordic flour also has 13 g of protein.

To make it easier and clearer for all of us, we divide the preparation of Easter cakes into 4 stages.

Stage number 1. OPARA

Stage number 2. SEMI-FINISHED DOUGH

Stage number 3. READY DOUGH

1. Once again, take the dough out of the refrigerator and let it warm with room temperature within 2 hours.
2. Meanwhile, soak the raisins in warm water.
3. Put the dough back into the mixer bowl, add the vanilla seeds or vanillin, the remaining flour (200 gr.), The remaining 2 eggs and yolks, and knead homogeneous dough"hook".
4. During kneading, rub the lemon zest into the dough, the remaining 100 gr. sugar, salt and the remaining 100 gr. soft butter one teaspoon at a time.
5. After the dough becomes homogeneous, add the raisins and candied fruits squeezed and dried with a towel, mix with a mixer, form a ball, cover with a film and send it back to the oven with the light on for another 2 hours.
   

   Carefully! Don't put butter dough in hot oven otherwise the yeast will die.

Stage number 4. FORMATION OF PASTRY

1. After the dough has doubled in size, lightly punch it down, stretch and tuck the edges, forming a ball, then divide into 6 small balls and lay out in shapes.
2. I buy special ones for these cases. paper molds. If you have metal, then grease them with oil and cover with baking paper.
3. We cover the forms with the dough with foil and send it again (!) In the oven with the light on for at least 1 hour. The dough should "grow" to the edges of the form.
4. We take out the cakes from the oven and heat it up to 180ºС.
5. In the meantime, grease our Easter cakes with milk or cream.
6. We place the baking sheet with Easter cakes in the lower part of the oven (on the penultimate shelf) and bake for 20 minutes or until golden brown.
7. We pierce the finished Easter cakes (their lower part) with long skewers and hang them upside down between two boxes or stacks of books, for example.
   

   This is purely a pastry trick, which can be attributed to dancing with a tambourine. It is used to keep more air in the Easter cakes and they do not settle. In principle, this paragraph can be omitted. But it's better with him.

8. We leave the cakes in this form for several hours or overnight.

I'm in the best Italian traditions I made cuts on the cap of the Easter cakes in the shape of a cross, put a piece of butter in the center. This is done before baking. If you plan to cover the cakes with icing, then this is not necessary.

Store Easter cakes in the most airtight container or wrap each in cling film, so they will remain soft longer, but not more than 3 days.

Happy holiday everyone!

Good luck, love and patience.

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

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

Italian Easter panettone

Easter panettone is based on dried fruits, nuts, candied fruits and is a traditional treat in Italy for Christian holidays. Many housewives use the recipe for Christmas and Easter, as 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.

Composition of products:

• 200 g of sugar;
• 150 g butter;
• 100 ml of 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 brandy;
• About 1/2 small spoon of cardamom;
• A teaspoon of ground nutmeg.

Cooking instruction:

1. Pour boiling water over raisins and pour brandy;
2. We melt the butter;
3. Yeast with a small amount dissolve granulated sugar in warm milk and remove for 15 minutes;
4. In a container, mix flour, vanilla, butter, yeast, 100 g of sugar, spices;
5. In this mass we add 4 eggs and 2 yolks;
6. Next, put candied fruits, lemon zest, raisins, slightly dried and chopped almonds (you can use dried apricots). We knead the dough mass and place it in heat to rise for about an hour;
7. We grease the molds for Easter cakes with oil, put the dough on a third - let them stand for a while;
8. Bake for an hour at a temperature of 180 degrees, then cool;
9. Beat 2 proteins with a pinch of salt, gradually add lime juice and 100 g of sugar. Pour the finished glaze on Italian Easter cakes, dry a little in a warm oven, decorate as desired.

Usually, Italians do not cover the “Milanese dish” with icing, this is a matter of taste. You can just sprinkle with powdered sugar.

Panettone Christmas Cake

It takes a lot of time and patience to make panettone cupcakes, but in the end you will get an amazing result and your efforts will pay off with interest, because the cooking process is not difficult.

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

Required components:

• Milk and sugar - a glass;
• Raisins - 100 g, (you can also dried apricots - 100 g);
• Yeast - 30 g;
• Wheat flour - 5 cups;
• Eggs - 3 pieces;
• Yolk (0.5 - in 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 scheme:

1. Knead the yeast with sugar (large spoon), add salt, add warm milk, mix thoroughly;
2. Pour 2 cups of flour, stir the liquid with flour until it absorbs milk, until a medium consistency, viscous dough is obtained;
3. We cover the dough with a lid, place it in an oven preheated to 60 degrees (turned off). Opara in an hour should grow several times, bubble up;
4. We mix it ourselves, add vanilla, sugar, pre-beaten eggs with 1/2 yolk, melted butter. Mix thoroughly until a homogeneous substance. Add flour (two glasses), cardamom and nutmeg(somewhere in a small spoon) and repeat the manipulation;
5. We spread the test layer on the table, knead until soft and plastic. We spend the last cup of flour on adding, as a result, the dough mass is soft, oily, elastic;
6. We put it in a large bowl with walls and bottom smeared with oil, cover it, put it on proofing in heat at home for 1.5 hours or more. Testice increases 4-5 times;
7. We crush it, add candied fruits, zest, dried apricots, steamed raisins, knead again;
8. The dough mass should rise in the mold in which you will prepare the Easter panettone. Lubricate it with oil, lay oiled parchment on the bottom and walls;
9. We clean it again in a warm room for 50 minutes. The dough increases well in volume;
10. We put it in the oven, heated to 180 degrees, bake for 45-50 minutes. 20 minutes before readiness, remove, coat with yolk;
11. Carefully remove the finished Christmas cake from the mold and cool on a wire rack.

Delicate pastries are wrapped in beautiful paper, tied with a spectacular ribbon. delicious treat should be infused, soaked in appetizing aromas, so it is not recommended to cut it immediately.

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

Panettone recipe from Yulia Vysotskaya

This famous, rich and fragrant 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;
• A large spoonful of vegetable oil;
• Half a kilo of raisins;
• 30 g almonds, cut into flakes;
• Half a teaspoon of sea salt;
• 380 ml of milk;
• Small spoonful of vanilla extract.

Preparation description:

1. We preheat the oven to 190 degrees;
2. We prepare the dough: heat 360 ml of milk, combine with a small spoonful of granulated sugar and yeast, knead with a combine;
3. Pour 1/2 of the flour (with the combine running), add 4 eggs, add vanilla extract, add;
4. Stir in the rest of the flour, 4 eggs and continue to stir;
5. Combine 150 g of sugar with three yolks, beat with a blender. We introduce parts of 250 g of melted butter with the device running;
6. In medium portions, add the yolk-cream mixture to the dough mass, which we do not stop constantly kneading;
7. We introduce in portions the remnants of the melted butter and stir the dough until smooth for 10 minutes at medium speed;
8. Lubricate a large container with vegetable oil, place the dough there, cover with a wet towel, put in heat (we exclude drafts) on the “approach”. The test ball should approximately double in volume;
9. We rub the zest of washed oranges on a grater with small holes;
10. We put the orange zest and two handfuls of raisins in the approached test mass, knead it ourselves with the help of our hands;
11. We mix in parts of the remaining raisins, mix again;
12. We lay out the dough in molds for Easter cakes, cover with a damp towel, remove for an hour in a warm room;
13. Stir the rest of the milk with the yolk, grease the surface of the Italian delicacy, send it to the preheated oven for 35-40 minutes.

Panettone from Yulia Vysotskaya cool in molds, sprinkle with almond flakes.

Video: Panettone Italian Easter Cake Recipe

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. original recipe no, they usually add whatever they 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!

How to cook an incredible tasty and tender read in our article.

How to cook a great jellied meat in a slow cooker.

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

Ingredients	Quantity
rum (preferably light) -	20 ml
water -	170 ml
flour -	545 g
raisins -	175 g
yeast -	5 g
eggs -	3 pcs.
candied citrus fruits -	145 g
butter (soft) -	260 g
salt -	4 g
lemon peel -	7 g
granulated sugar -	160 g
vanilla -	5 g
honey -	40 ml
cold butter -	15 g
melted butter -	15 ml
Time for preparing: 1320 minutes	Calories per 100 grams: 349 kcal

Italian Easter cake panettone at home you need to cook like this:

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. In warm water, you need to prepare a dough. 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 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"?

Recipes panettone there are many on the Internet. In the hope of finding the one whose result would be as close as possible to the real Italian, which I once had the good fortune to try, I made several attempts to reproduce that unforgettable taste and aroma.

In a word, very tasty! How long the cake does not go stale, I could not determine - this pastry of the ball was eaten one of the first, despite the fact that it baked a double norm and there was a lot more. But I can say for sure that when the last cake was eaten on Monday (and baked on Thursday), the crumb was still soft and juicy.

For myself, I concluded that from the whole variety of all domestic and Easter cupcakes, which I happened to try, this one is the best and deserves to be in the center holiday table! I'm sure I'll bake italian panettone cake not just for Easter, I hope you do too.

Ingredients:

• dough:
• milk 180 ml
• fresh pressed yeast 22 g
• sugar 1.5 tbsp
• flour 1.5 tbsp
• dough:
• 4 cups flour (you may need a little more or less)
• 6 eggs (3 whole and 3 yolks)
• sugar 2/3 cup
• butter 150 g
• salt 1 half teaspoon
• vanillin
• orange peel
• raisins 100 g
• dried apricots 50-75 g
• cognac (wine) 100 ml
• powdered sugar for decoration

Italian panettone cake - recipe

So armed necessary products, and most importantly, with a good mood and pure thoughts, let's get started. Finally, a couple of tips: do not deviate from the recipe, it is very important to follow all the steps and subtleties in cooking, and you will get an excellent result! Make sure all foods are at room temperature.

Still, panettone is better to bake in larger forms - this way it will turn out softer and juicier (checked!) Let's start with the dough. Dissolve the yeast in warm milk, 1.5 tablespoons of sugar and add the same amount of flour.

Stir, cover with a clean cloth and place in a warm place for 30 minutes to let the yeast bacteria work. Melt the butter in a mixing bowl and let it cool slightly.

For the test, we need 3 eggs and 3 yolks. Beat them lightly with a whisk along with sugar.

As soon as the dough has increased in volume and taken on a fluffy hat, we will continue.

Pour the eggs beaten with sugar into the melted butter and mix.

Next, carefully introduce the dough.

Add half the flour with salt, mix well until the lumps disappear.

Flour must be sifted to enrich it with oxygen. Vanillin can be added at this stage. Gradually, in small portions, introduce the remaining flour into the dough, continuing to stir with a spoon.

In no case do not add all the remaining flour at once, since everyone has different flour and it may need either less or more, depending on its quality. When the dough becomes viscous when kneading (by this time I have already introduced 3.5 cups of flour), we will dump it on a table dusted with flour (this flour is also included in the total) and continue kneading with our hands.

I want to immediately warn you against possible mistakes - the dough for panettone should not be steep, but at the same time not liquid, so that it does not stick to your hands when kneading. Try not to add more flour than indicated in the recipe (in the process of kneading, I gradually added the remaining 0.5 cups of flour), and to make it easier to work with the dough, periodically lubricate the table and hands vegetable oil(You won't even need oil by the end of the batch.)

You should knead the dough with your hands for a long time - 10-15 minutes (I admit, this fact did not bother me at all, since I like working with the dough, in addition to everything, it has a very pleasant soft texture and kneading it is a pleasure!), - this is done in order so that gluten develops, thanks to which the structure of the future Easter cake will acquire all the qualities that I spoke about earlier. So, the dough is kneaded and now we will send it to come up to a warm place.

Considering that it will rise 2-2.5 times, it is better to take a deep bowl. The dough rising process can take from 1.5 to 2 hours, depending on how warm the place you have chosen for this. While the dough is coming up, pour raisins and dried apricots with alcohol (you can use cognac or, like me, wine).

After 1 hour, put them on a sieve, let the remaining alcohol drain and roll in a small amount of flour. Grate the zest of one orange on a fine grater.

Mix it with raisins.

The dough that has already risen by that time looks like this.

We gently siege it with our hands, then put it on the table and knead it (kneading the dough, you will feel how air bubbles burst under your hands - this is the effect that we have been achieving for so long, kneading the dough).

Now let's level the dough into a layer and evenly lay out a part of the raisins with dried apricots evenly over the entire surface.

Roll up the envelope and repeat this procedure again, using the rest of the raisins.

Knead the dough once more and let it rest for 5 minutes.

In the meantime, we will prepare the forms in which we will bake the panettone. It is very convenient to use ready-made paper molds for this, which are now sold in stores - you do not need to lubricate them, besides, they act as a kind of decoration. We fill the forms with dough halfway, grease the tops with vegetable oil and send to part, covering with a towel.

We will wait until it takes up the entire volume of the form (it took me about an hour), then we will send it to the oven.

It must first be heated to 190 degrees. The duration of panettone baking is on average 45 minutes, while the first 15 minutes temperature regime 190 degrees, and then lower it to 165. If you notice that the tops of the cakes are browning heavily during baking, then cover them with foil. Cool the finished Italian ones completely (do not forget to check the readiness wooden skewer) before serving.

The aromas are so divine that it is very difficult to wait until the panettone has cooled down. Italians, as a rule, do not cover panettone with icing, and I understand them - its taste is so self-sufficient that extra sweetness is useless here, although, of course, this is all a matter of taste. I just sprinkled a little powdered sugar, but you can decorate in your own way.

Italian panettone. A photo