Italian pasca panettone, Easter cake. Italian pasca panettone, Easter cake Italian Easter cake

Panettone (from Italian panettone) is an Italian light sweet pie with candied fruit 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 is interpreted as “small bread 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. 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;
Dissolve the yeast with a small amount of 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 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 glasses), 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. A tasty delicacy should sit and be imbued with appetizing aromas, so it is not recommended to cut it right away.

Traditionally, the cupcake is served with 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.

Video: Recipe for Italian Panettone cake

Hello, my darlings! By popular demand, I am posting my signature and most delicious recipe for Easter cake with raisins, candied fruits and the magical aromas of vanilla and lemon. To date, everything else that I have tried in the field of Easter cakes is significantly inferior in quality.

I remember when I was still young and beautiful, about 10 years ago, Italian Easter cakes Panettone were first brought to us in Mariupol. Compared to the 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 out of science fiction. Impossibly aromatic, airy, like cotton wool, and what they really didn’t spare was raisins and candied fruits. It was the candied fruits in the Easter cakes that struck me to the core and made me a fan forever.

It’s 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 prepare 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 panettone cake

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

But honestly, they are worth it. And it’s even better to cook them yourself. No fancy ingredients are required for this Italian Easter cake recipe, and all ingredients are the cheapest. The only small cost involved is your time. Although, by and large, the time required is not from you, but from the test, since we will have to prepare it for several days in several stages.

Greek Easter cake Tsoureki

Here in Greece, Italian cakes are also sold at Easter and Christmas. Although, of course, they are not so popular here. The main attribute of Easter here is a kind of sweet product, shaped like challah, called “tsureki”, also known as churek.

This is a very tasty bun with aromatic fibrous dough, for which special oriental and Greek spices are used that you are unlikely to find.

But after numerous requests, I finally adapted tsoureki to our realities and now traditional Greek is accessible to everyone. It is prepared very simply and quickly. Therefore, if the panettone recipe seems too confusing to you, go ahead.

This is what a Greek Easter cake looks like (not necessarily with chocolate):

There are countless recipes for Easter cakes. There are simple and quick recipes for beginner cooks, and there are more complex ones used by professional confectioners. I will give you a recipe of average complexity, semi-professional, so to speak, but which does not require you 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 understand, I prefer Italian cakes with candied fruits. They have a lighter and airier texture than ours, and a very special charm that candied fruits give them.

The most delicious Easter cake recipe

For the dough:

baker's (strong) flour - 100 gr.
dry yeast - 2 gr.
sugar - 1 tsp.
milk 60 gr.

For the test:

baking flour (strong) - 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 vanillin on the tip of a knife
salt - 5 gr.
milk or cream - for greasing
skewers for drying cakes

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

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

Stage No. 1. SOUND

Stage No. 2. SEMI-FINISHED DOUGH

Stage No. 3. READY DOUGH

Once again, remove the dough from the refrigerator and let it warm at room temperature for 2 hours.
Meanwhile, soak the raisins in warm water.
Place the dough back into the mixer bowl, add vanilla seeds or vanillin, the remaining flour (200 g), the remaining 2 eggs and yolks, and knead the dough into a homogeneous dough using a dough hook.
While kneading, rub the lemon zest and the remaining 100 grams into the dough. sugar, salt and the remaining 100 gr. soft butter, one teaspoon at a time.
After the dough becomes homogeneous, add the squeezed and towel-dried raisins and candied fruits, mix with a mixer, form a ball, cover with film and put back in the oven with the light on for another 2 hours.

Carefully! Do not put the dough in a hot oven, otherwise the yeast will die.

Stage No. 4. FORMATION OF CAKES

After the dough has doubled in size, knead it slightly, stretch and tuck the edges, forming a ball, then divide into 6 small balls and arrange into molds.
I buy special paper molds for these things. If you have metal ones, grease them with oil and cover them with baking paper.
Cover the forms with the dough with foil and place them again (!) in the oven with the light on for at least 1 hour. The dough should “grow” to the edges of the pan.
Remove the cakes from the oven and preheat it to 180ºC.
Meanwhile, grease our Easter cakes with milk or cream.
Place the baking sheet with the cakes in the lower part of the oven (on the penultimate shelf) and bake for 20 minutes or until golden brown.
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 a purely confectionery trick that can be attributed to dancing with a tambourine. It is used to ensure that more air is retained in the Easter cakes and that they do not settle. In principle, this point can be omitted. But it's better with him.
Leave the cakes like this for several hours or overnight.

In the best Italian tradition, I made cuts on the cap of the Easter cakes in the shape of a cross, and put a piece of butter in the center. This is done before baking itself. If you plan to frost the cakes, you don't need to do this.

Store Easter cakes in as airtight a container as possible or wrap each one in cling film, this will keep them soft longer, but not more than 3 days.

Happy holiday to everyone!

Delicious Easter cakes to you!

Good luck, love and patience.

It is impossible to imagine the Italian Easter table without the delicious Panettone cake, which looks very similar to our traditional Easter cake. According to official history, this cake was first baked in the 16th century for Duke Ludovico il Moro according to his own recipe, which has not changed since then.

The appearance of the Panettone cake is surrounded by legends. According to one version, its name comes from the Italian pan del ton, which means “bread of luxury.”

Italians themselves like to associate the appearance of this culinary masterpiece with the romantic legend about the young man Tony from a rich and influential family who fell in love with the daughter of a Milanese baker.

To be closer to his beloved, Tony hired himself as an apprentice to her father, and so that the girl would pay attention to him, he invented a recipe for amazing-tasting sweet bread in the shape of a dome with raisins, lemon zest and orange slices. Hence the name of the cupcake - Pani di Antonio (“Bread from Tony”).

The original recipe is simple, although it may vary slightly depending on the availability of products and your own wishes. Panettone comes with chocolate, pine nuts, and exotic fruits. And since everyone who tried it liked it, today Panettone is the pride of not only Italy, but also France, Spain and even Latin America!

In our stores you can also find these cupcakes in large elegant boxes. Housewives began to experiment and are trying to bake Panettone at home.

Italian Easter cake

INGREDIENTS

850 g flour
25 g yeast
50 g sugar for dough
1 tbsp. l. sugar for dough
180 g butter
2 eggs
4 yolks
150 g raisins
100 g candied fruits
100 g nuts
1.5 tsp. salt
zest of one medium lemon
1/2 tbsp. water

COOKING

To make the cake turn out great

Cake batter loves heat, so don't put it in a draft.
The dough must be kneaded thoroughly: well-kneaded dough can be easily cut and will not stick to the knife.
Before baking, the oven must be preheated to 150–180 degrees.
The baking pan must be filled 1/3 full as the dough will rise.
You need to place the pan in the oven very carefully so that the dough does not settle.
While baking Panettone, do not open the oven too often.
The cake should be coated with powdered sugar or glaze immediately after baking.

Instructions

Italian panettone cake is prepared at home in several stages. Mix flour, starter and water in equal proportions - 20 g in total. Stir, cover the container with the starter with cling film. Pierce it with a knife in several places. Wait until the starter doubles in volume. Separate half. Repeat the “feeding” procedure again. Thus, in four feedings you can change the humidity of the starter (up to 50%). After this, the starter needs to be activated so that it has good lifting force and is low acidic.
Ideally, you need to activate the starter two to three days before the expected day when you plan to bake the Italian Easter cake. The last feeding of the starter should occur at least four hours before kneading the dough. The starter should be left in the oven at 29 degrees Celsius between feedings. As a result, you will have 100 g of finished thick starter.
To knead the dough, take 90 g of sourdough. Add 190 g of warm water. Add 1 chicken yolk and 80 g sugar. After this, add 1 g of osmotolerant yeast, specially designed for baking. According to the original recipe, panettone is prepared with both yeast and sourdough. Add 7g white unfermented malt. After this, add 80 g of softened butter.
Soak your palms in vegetable oil. To knead the dough, use flour with medium gluten. You will need 350 g. Add sifted flour to the prepared mixture. Knead the dough quickly and carefully. There is no need to knead 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 20 g of natural honey in 100 g of warm water. Add 5 g salt. Make a well in the center of the dough and pour in 4 egg yolks. Fluff them with a fork. Pour in the honey solution. Start stirring the dough.
Add the zest from half of one large orange. Finely grate the zest into the dough. Add a few drops of vanilla essence. Add 80 g flour. Knead the dough. After this, knead it very thoroughly. When the dough comes together, gradually add sugar. In total, you need to add 80 g of sugar into the dough, which will make the dough even more liquid.
Transfer the dough from the bowl to a dry work surface without flour. Knead the dough well. Knead the dough until it holds together - the dough will feel like a soft rubber band. When kneading, use a special scraper. It makes kneading batter much easier. This will happen approximately 10 minutes from the start of kneading. Add 130 g of butter into the dough. After this you need to knead for another 10 minutes.
Add raisins and candied fruits to the dough. Stir well to distribute them evenly. Collect the finished dough in a bowl and leave for an hour. During this time, fold the dough twice. Prepare paper forms. Pierce each one at the bottom with two long skewers. Divide the dough into four equal parts. Roll each into a smooth ball and place in molds.
Place the molds with the dough in a warm oven for 4 hours. The dough will rise almost to the very top. Cool upside down. Hanging by skewers. If you leave the panettone to cool as usual, it may simply fall off. Remove skewers and glaze if desired.

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

Panettone Recipe No. 1:

Products:

1. Flour - 720 gr
2. Live yeast - 25 g (10 g dry);
3. Butter - 120 g
4. Sugar - 120 g

5. Milk - 240 ml
6. Salt - 1 teaspoon
7. Chicken egg - 2 pcs (room temperature);
8. Yolk - 3 pcs.
9. Dried pineapples - 120 g

10. Orange zest - 2 teaspoons
11. Raisins - 180 g
12. Pine nuts - 90 g
13. Vanillin - to taste
14. 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 a large container greased with vegetable oil, 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:

1. Wheat flour – 600 g
2. Fresh yeast - 35 g
3. Milk - 190 ml
4. Butter - 250 g

5. Chicken eggs – 4 pcs.
6. Egg yolks – 2 pcs.
7. Raisins - 250 g
8. Zest of 1 orange
9. Sugar - 100 g

10. Vanilla extract - 1 teaspoon (or vanilla on the tip of a knife)
11. Sea salt - ½ teaspoon
12. Almond flakes - 20 g
13. Butter or vegetable oil (for greasing the mold)

How to cook Panettone cake:

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 it in a bowl without placing it on the table like regular yeast pie dough. 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 cake pans, 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 doneness.

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.

" " wishes you bon appetit!