Panettone (Italian Easter cake)

Panettone is a pastry originally from Italy. These are easy-to-prepare Easter cakes that are prepared in their homeland in the run-up to Christmas. In our country, panettone is more associated with Easter. The article contains 8 recipes for this luxurious pastry.

Italian panettone - a classic recipe

Panettone is the most delicate yeast cake that came to us from Italy. A special feature of its preparation is the long proofing, which gives the dough a springy structure.

1. 
   How to bake a delicious Italian Easter cake panettone? First you need to prepare the biga. Dissolve the yeast in water at room temperature.Mix flour with salt, add the mixture to the yeast mass and mix well. Cover the bowl with cling film and leave at room temperature for 3 hours. After this, press the biga with oiled hands, cover again with cling film and put in the refrigerator for 10-12 hours.
2. 
   2 hours before kneading the dough, remove the biga from the refrigerator. Dissolve the yeast in warm milk and leave for 5 minutes. Then mix flour, salt, spices, sugar, yolks and yeast mass. After this, add the biga and mix the dough for another 5 minutes.
3. 
   Next, add softened butter to the dough, continue kneading the dough until smooth.
4. 
   After this, add candied fruits, stir so that they are evenly distributed throughout the dough.
5. 
   Then distribute the dough into the molds and leave for 2.5-3 hours to rise.
6. 
   Prepare the almond crust mixture. Mix egg white with sugar and almond flour.
7. 
   Lubricate the pieces with the almond-protein mixture, sprinkle them with almond petals and place them in the oven, preheated to 180 degrees for 35-40 minutes.
8. 
   Panettone turns out very airy and aromatic.

Bon appetit!

Italian panettone with Levito Madre sourdough

This is a recipe for real panettone, which is baked in Italy for the Christmas holidays. Its structure is weightless and delicate. The secret to the success of this baking lies in the special Levito Madre leaven.

Cooking time: 30 hours.

Cooking time: 180 min.

Servings: 10.

Ingredients:

• For the first starter:
• Sourdough – 5 gr.
• Wheat flour – 20 gr.
• Water – 11 ml.
• For the second starter:
• Water – 15 ml.
• Flour – 30 gr.
• For the first test:
• Flour – 220 gr.
• Water – 115 ml.
• Yolks – 35 gr.
• Sugar – 53 gr.
• Malt – 5 gr.
• Butter – 53 gr.
• Fresh yeast – 2.5 g.
• For the second test:
• Flour – 52 gr.
• Water – 35 ml.
• Yolks – 16 gr.
• Salt – 3 gr.
• Sugar – 52 gr.
• Honey – 12 ml.
• Candied fruits – 108 gr.
• Raisins – 80 gr.
• Orange zest – 1 tbsp.
• Vanilla extract – 1 tsp.
• Butter – 80 gr.

Cooking process:

1. For the first starter, mix the starter, flour and water in a bowl and leave at room temperature for 12 hours.

2. Then add the ingredients for the second starter, mix and leave for another 4 hours.

3. Once the starter is ready, add 220 grams of flour, 115 milliliters of water, 2 yolks, 53 grams of sugar, 5 grams of malt, 53 grams of softened butter and 2.5 grams of fresh yeast. Mix the ingredients until smooth, cover with cling film and leave for 12 hours at room temperature.

4. After 12 hours, the dough will double in size.

5. After this, add 52 grams of sifted flour, 35 milliliters of water, 1 yolk, 3 grams of salt, 52 grams of sugar, honey, candied fruits, raisins, orange zest, vanilla extract and 80 grams of butter.

6. Knead the dough until smooth, place it in a greased bowl, cover it with cling film and leave it warm for an hour.

7. Pierce the molds with wooden skewers; they are needed to then hang the cakes and cool them upside down.

8. Fill the molds about 1/3 with dough, cover the molds with cling film and leave for another 2-3 hours to rise.

9. Place the pieces in the oven, preheated to 180 degrees and bake for 20 minutes. Then reduce the temperature to 160 degrees and cook for another 30-35 minutes. Remove the finished cakes from the oven, hang them up and cool in this position.

10. The baked goods turn out airy with a beautiful golden brown crust.

Bon appetit!

How to bake Italian Easter cake in a bread machine?

Italian panettone is very similar to Easter baking, so this recipe can be used in preparation for Easter. An amazing dough with a lot of candied fruits and dried fruits rises well and turns out incredibly airy.

Cooking time: 8 ocloc'k.

Cooking time: 120 min.

Servings: 6-8.

Ingredients:

• Dry yeast – 1 tbsp.
• Wheat flour – 0.5 kg.
• Milk – 250 ml
• Chicken egg – 4 pcs.
• Sugar – 150 gr.
• Butter – 150 gr.
• Dried fruits – 150 gr.
• Vanilla sugar – 1 pinch.
• Lemon zest – 1 tbsp.
• Salt – 1 pinch.

Cooking process:

1. Heat half the milk, add yeast to it. Sift some flour into the bread machine bucket.

2. Pour the yeast mixture into the bread machine bucket and activate the dough kneading program for 2-3 minutes. After the end of the program, cover the container with a towel and leave for 20 minutes.

3. Sift another 100 grams of flour into a separate bowl. Bring the remaining milk to a boil. Pour the milk into the flour and mix the ingredients with quick movements.

4. Place the flour brewed in milk into the bucket of the bread machine with the dough, turn on the kneading mode for 3-4 minutes, then cover the dough and leave for 60 minutes.

5. Separate the yolks from the whites. Beat the yolks with sugar until light and fluffy. Melt the butter over low heat and add to the dough. Also add dried fruits, vanilla sugar, lemon zest and salt, turn on the kneading mode for 15 minutes. Leave the dough to proof for another 2 hours.

6. Then bake it in a bread machine according to the “Diet Bread” program. Remove the baked goods from the bread maker, cool and decorate with glaze.

Bon appetit!

Delicious recipe for panettone with dry yeast

Italy is famous not only for pizza and pasta, but also for its excellent baked goods. We would like to introduce you to panettone, these airy cakes are usually baked for Christmas, they add a large amount of dried fruits and candied fruits.

Cooking time: 6 hours.

Cooking time: 90 min.

Servings: 6.

Ingredients:

• Flour – 430 gr.
• Sugar – 150 gr.
• Vanilla sugar – 1 tsp.
• Dry yeast – 7 gr.
• Egg yolks – 150 gr.
• Milk – 190 ml.
• Honey – 25 ml.
• Butter – 180 gr.
• Lemon – 1 pc.
• Raisins – 100 gr.
• Candied fruits – 100 gr.
• Cognac – 50 ml.

Cooking process:

1. Sift flour into a bowl, add dry yeast, regular and vanilla sugar, mix.

2. In another bowl, mix the yolks and honey. Heat the milk to 30-33 degrees and add to the yolk mass, stir.

3. Combine the two mixtures by pouring the liquid ingredients into the dry ones. Then add softened butter, stir until smooth.

4. Wash the lemon well, grate its zest on a fine grater. Add the zest to the dough, pour in the cognac and continue kneading it for another 5 minutes. After this, gather the dough into a ball, cover with a towel and place in a warm place for 2-3 hours to rise.

5. When the dough has doubled in size, knead it with your hands, add dried fruits and candied fruits, and mix.

6. Fill the baking pans to 1/3 of their volume with dough. Place the molds with the dough in a warm place for another 1-1.5 hours. During this time, the dough will rise almost to the top of the pan.

7. Bake panettone in the oven at 180 degrees for 40-60 minutes. Cool the finished cakes and decorate them at your discretion.

Bon appetit!

Lush and airy panettone made with live yeast

Fragrant pastries are so diverse that you can get lost in the recipes.We invite you to try real Italian panettone - a rich cake with dried fruits and candied fruits.

Cooking time: 3 hours.

Cooking time: 50 min.

Servings: 4.

Ingredients:

• Butter – 60 gr.
• Sugar – 60 gr.
• Fresh yeast – 12 gr.
• Milk – 200 ml.
• Chicken egg – 1 pc.
• Egg yolks – 2 pcs.
• Salt – 0.5 tsp.
• Wheat flour – 460 gr.
• Dried pineapples – 60 gr.
• Orange zest – 1 tsp.
• Raisins – 90 gr.
• Pine nuts – 45 gr.
• Anise seeds – 0.5 tsp.
• Vegetable oil - for greasing the mold.

Cooking process:

1. Crumble fresh yeast into warm milk. Place the eggs and yolks in a separate bowl and beat lightly with a whisk.

2. Sift the flour, add sugar, salt, anise and orange zest.

3. Mix the yeast mixture, beaten eggs and dry ingredients.

4. Knead the dough and leave it for an hour in a warm place.

5. Measure out the required amount of candied fruits, raisins and nuts.

6. After an hour, add softened butter to the dough, knead the dough until smooth.

7. Then add dried fruits and nuts, mix.

8. Grease the mold with vegetable oil, place the dough in it, leave for an hour in a warm place. Bake the cake in the oven at 170 degrees for 30-35 minutes.

9. Remove the panettone from the mold, sprinkle with powdered sugar and cool.

Bon appetit!

Italian Easter cake panettone on biga

Italian panettone has many legends about its origin. And one of them is about love: the baker Tonio had a daughter who fell in love with a Milanese nobleman, but because of her poverty he could not marry her. Then the baker came up with a magnificent pie, which enriched him and his daughter received a good dowry.

Cooking time: 20 o'clock.

Cooking time: 120 min.

Servings: 8.

Ingredients:

• For biga:
• Water – 75 ml.
• Flour – 100 gr.
• Pressed yeast – 10 gr.
• Salt – 2 gr.
• For the lobe:
• Raisins – 170 gr.
• Orange zest – 1 tbsp.
• Lemon zest – 1 tbsp.
• Cognac – 40 ml.
• For the test:
• Biga – 180-190 gr.
• Flour – 350 gr.
• Sugar – 100 gr.
• Vanilla sugar – 10 gr.
• Salt – 5 gr.
• Milk – 100 ml.
• Yolks – 6 pcs.
• Butter – 130 gr.
• Pressed yeast – 30 gr.

Cooking process:

1. Pour cognac over candied fruits, raisins and zest, mix and place in the refrigerator until the dough is kneaded.

2. Prepare biga. Dissolve yeast and salt in water, add flour, mix and leave for 3 hours at room temperature.

3. After 3 hours, the biga will increase 2-3 times.

4. Sprinkle the table with flour, place the biga on it, knead it into a rectangle, then fold it into an envelope and round it. Place the biga in a bowl and refrigerate for 8-10 hours.

5. The next day, mix the yolks, salt, regular and vanilla sugar in a bowl. Then add flour and yeast dissolved in milk to the bowl.

6. When the dough becomes homogeneous, add biga to it and continue kneading. During kneading, the dough temperature should not exceed 25 degrees.

7. Next, add softened butter to the dough, mix it completely into the dough.

8. After this, add candied fruits, dried fruits and nuts soaked in cognac to the dough, mix.

9. Place the dough in a greased bowl and leave in a warm place for 3 hours. During this time it will increase several times.

10. Fill the molds to 1/3 of their volume with dough and leave them to proof for an hour.

11. Bake Easter cakes in the oven at 180 degrees for 30-40 minutes. Pierce the finished cakes together with the mold with a wooden skewer and cool in a hanging state.

12. Panettone turns out very airy and soft.

Bon appetit!

Step-by-step recipe for making panettone cake with chocolate

Panettone is a sweet Italian cake with candied and dried fruits, sometimes decorated with icing or sprinkled with powdered sugar. To improve the classic recipe a little, add chocolate to the dough.

Cooking time: 18 hours.

Cooking time: 120 min.

Servings: 12.

Ingredients:

• For the dough:
• Flour – 80 gr.
• Dry yeast – 5 gr.
• Water – 40 gr.
• For the first test:
• Flour – 260 gr.
• Dough – 90 gr.
• Butter – 70 gr.
• Sugar – 70 gr.
• Egg yolks – 2 pcs.
• Water – 170 ml.
• For the second test:
• Flour – 180 gr.
• Honey – 10 ml.
• Salt – 1 pinch.
• Butter – 20 gr.
• Egg yolks – 2 pcs.
• Orange juice – 80 ml.
• Chocolate – 170 gr.
• Candied fruits – 170 gr.
• Sugar – 20 gr.
• Butter – for greasing the mold.

Cooking process:

1. Pour warm water into a bowl, add yeast and flour, knead the dough. Leave the dough in a warm place for 5 hours.

2. Proceed to the first test. Measure out 90 grams of dough, add warm water, a little flour and mix. Next, continue to add the remaining flour in parts and continue mixing the dough.

3. Add the yolks one at a time, stir until smooth.

4. After this, add softened butter and sugar, continue kneading the dough for another 20 minutes. Cover the bowl with the dough with cling film and place in a warm place overnight.

5. In the morning, knead the second dough. Add honey, salt and flour to the risen dough, stir until smooth. Next, add the yolks and sugar one at a time, knead the dough for 15 minutes.

6. After this, add orange juice, chocolate, candied fruits and melted butter. Mix the dough well.

7. Place the dough on a floured work surface and roll it into a roll.

8.Cut the roll into 4 equal parts, form into balls and place them in cardboard molds. Place the dough in the molds in a warm place to proof for 1-2 hours.

9. Bake the cakes in the oven at 190 degrees for 7 minutes, then reduce the temperature to 180 degrees and cook for another 30 minutes. Cool the panettone completely; if desired, you can pour chocolate glaze on top.

Bon appetit!