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

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". This is a delicate pastry, and the composition is slightly different from our traditional Easter, and therefore 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

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:

1. To prepare the sourdough, you need to dissolve the yeast in water and add flour to it. All ingredients are mixed together.
2. Then the remaining flour is added to them, and the resulting dough is sent to a warm place. The Italian recipe implies an approach within 4-8 hours. Many experts recommend leaving the dough overnight, during this period the dough should rise twice.
3. 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.
4. The second batch involves the use of the remaining ingredients, including candied fruits and raisins.
5. The resulting dough is sent to molds and placed over a preheated oven for 4-6 hours.
6. 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.
7. The finished cake must be cooled and hung over a small saucepan for 9-11 hours.

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 is prepared a little differently.

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:

1. 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.
2. 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.
3. To prepare the dough, you need to take 2 eggs and 3 yolks.
4. Then the zest is rubbed (exactly 2 teaspoons). All dried fruits, including nuts, are mixed with a spoonful of flour and set aside.
5. In milk or water with yeast, you need to add pre-prepared butter with sugar and mix everything well.
6. Next, stir in the beaten eggs and 350 g of flour, there should be no lumps.
7. Dried fruits are added to the dough, and everything is kneaded again (about 10 minutes).
8. Then everything goes to a warm place for a couple of hours. It should rise at least 2 times.
9. From the resulting dough, balls are formed, which are sent to pre-oiled molds.
10. Bake for approximately 45 minutes at 180 degrees.

Quick preparation of delicious Easter cake

A 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:

1. 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.
2. Meanwhile, the zest is prepared along with 2 eggs, yolk and butter.
3. Flour is mixed with salt and yeast.
4. Then candied fruits and dried fruits are added to the dough.
5. 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

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.

I concluded for myself that out of the whole variety of all the homemade and Easter cupcakes that I had a chance to try, this one is the best and deserves to be in the center of the festive 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 with the 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's flour is different and it may need either less or more, depending on its quality. When the dough becomes viscous during 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 (during kneading, I gradually added the remaining 0.5 cups of flour), and to make it easier to work with the dough, periodically grease the table and hands with vegetable oil (by the end of the kneading, you won’t need oil ).

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 the temperature is 190 degrees, and then we reduce it to 165. If you notice that the tops of the cakes are browning heavily during baking, then cover them with foil. Let the finished Italian cool completely (do not forget to check the readiness with a 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

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 zest,
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 icing sugar, whichever you prefer. 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 calls for lemon zest, whichever you prefer. I like the orange flavor, it's sweeter. But such green oranges are 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 icing sugar or pour over with icing sugar, which can be made from 100 g of icing 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! I have never eaten such delicious buns. 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, delicate, 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 it; 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, only I 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!

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 you are in cozy Europe. We will tell you how to bake Italian pasca panettone at home.

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

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.

This year for Easter, I plan to cook the Italian panettone cake. It is very similar to the Easter baking that we are used to. 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 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, add the yolks, vanilla, salt and sugar to the chicken eggs. 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. Grease a baking dish for Easter cakes or just small deep pans with vegetable oil or margarine: you can sprinkle a little semolina on top of the oil. So that the finished cake comes out easily.

Advice. Now ready-made paper molds for Easter cakes are on sale, 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 the 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.