mix together warm water and milk, add yeast, 1 tsp. sugar, mix and leave in a warm place for 15 minutes. Thus, the yeast "comes to life" and prepares for further "work".

After 15 minutes, the yeast should rise in a characteristic bubble cap. From the total amount of flour, add 4 tbsp. l. flour and 1 tbsp. l. sugar, mix, cover the bowl with cling film and leave in a warm place for about 30 minutes (the dough should double in size).

Remove the zest from the orange and lemon (only the upper part, do not touch the white part - it is bitter!). In a separate bowl, whisk together the eggs, sugar, vanilla extract and lemon and orange zest. To this mass add our approached yeast part. Mix very well, best of all - in a stationary mixer with the "Hook" nozzle. Continuing kneading, gradually add the sifted flour, melted butter, add salt. Knead the dough for at least 10 minutes, it should become very soft, but at the same time elastic and smooth. Next, add candied fruits (I really like candied oranges, lemons, raisins and dried cherries), finally knead the dough.

Lubricate the dough proofing bowl vegetable oil without smell. Form the dough into a ball and transfer to the prepared proofing bowl. Lightly grease the top of the dough with oil, cover the bowl with cling film and put in a warm place for at least 3-4 hours, or until the dough has tripled in volume.

The dough has risen 3 times. It is necessary to transfer it to a floured surface and knead. Place again in the same proofing bowl and leave to rise for another 3 hours. The dough should triple in size again.

Preparing the baking dish. If you are using metal molds- then grease them with a little vegetable oil. Divide the dough into required amount parts. We put each part in the prepared form, filling it halfway. Leave the molds in a warm place for at least 1 hour. The dough in the molds should double in size. Preheat the oven to 170 degrees.

The dough in the molds should double in size. Lubricate the surface with an egg or yolk mixed with 1 tbsp. l milk. Bake for about 45 minutes. The baking time depends, of course, on the size of the mold. Therefore, after 30 minutes, do a test for a dry toothpick. It comes out dry - take out the cakes. If the top of the cake is already well reddened, and the cake itself is not baked yet, then cover with foil on top and bake until done!

Ready Easter cakes cool and decorate as desired. Believe me, this fragrant and very delicious cake decorate your holiday and delight family and friends! Happy Easter!

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 contains dried fruits, nuts, candied fruits and is 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 no large quantity granulated sugar dissolve 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 temperature regime 180 degrees, then cool;
9. Beat 2 proteins with a pinch of salt, gradually add lime juice and 100 g of sugar. Pour out 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 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 when the device is 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

Pannetone is an Italian Christmas cake that is very similar to our Easter cake. But panettone is less sweet, it is always baked with citrus peel, decorate as desired almond petals. These panettone recipes are from yeast dough with raisins and oranges.

Panettone Recipe #1:

Products:

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

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

10. Orange peel - 2 teaspoons
11. Raisins - 180 gr
12. Pine nuts - 90 gr
13. Vanillin - to taste
14. Vegetable oil for lubrication of the form.

How to cook the Italian panettone cake:

Dissolve yeast in warm milk and 1 tsp. Sahara. Leave for fermentation. Melt the butter, add sugar, mix and cool.
Mix all dried fruits and roll them in flour.
Beat eggs with yolks, add zest. Put butter and sugar into yeast, mix well. Add eggs, mix again. Sift half of the flour into the mixture and add salt. Mix everything well so that there are no lumps. Put dried fruits and nuts into the dough. Introduce the remaining flour in small portions. Knead the dough.

Put the dough in a large bowl greased with vegetable oil, covering it with a towel. Leave the dough to rise (approximately 2 hours).
Line a baking dish with parchment paper and grease with oil. Transfer the dough into a mold, bake at 200 g for about 45 minutes. before the formation of a ruddy crust.

Enjoy your meal!

Panettone Recipe No. 2:

Products:

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

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

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

How to cook panettone cake:

Prepare all the ingredients for the panettone cupcake. Flour should be sifted before cooking, this will enrich it with air and remove unnecessary impurities.

Dissolve in warm milk fresh yeast, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.

Add 2 eggs and half the norm of flour to the milk, mix thoroughly.

In another bowl, combine 2 yolks, all sugar and vanilla. If your family loves sweets, you can increase the amount of sugar. Enter melted butter.

In the first bowl of dough, add the oil-yolk mass, mix. Crack in the remaining two eggs.

Gradually adding the remaining sifted flour, knead the dough. It will be sticky and soft, so knead in a bowl without laying it out on the table, like regular yeast dough for pies. Leave the dough in a warm place for 30 minutes.

After half an hour, the dough grows at least 2 times.

Punch down the dough, add orange zest and raisins to it. Mix thoroughly.

Divide the dough into equal portions and place in an oiled panettone mold (or paper forms for Easter cakes, like mine). Fill no more than a third, as the dough rises a lot.

Leave for another half an hour in a warm place, during which time the dough will rise again.

Bake panettone cupcakes in an oven preheated to 180 degrees for about 35-40 minutes. Poke with a match and check for readiness.

When finished baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the molds. Top with honey and sprinkle with almond flakes.

Fragrant, airy and very tasty Italian panettones are ready.

After cooling completely, you can cut the cakes.

"" wishes you bon appetit!

Recipes for this holiday Easter baking there are a great many, and each nation adds its own national flavor to the Easter cake. On the Apennine Peninsula, traditionally baked for Easter italian easter"Colombo" in the shape of a dove and Easter cake "Panettone". We will tell you about the secrets of cooking the latter.

In the Apennines, this yeasty dessert, according to custom, is baked for the Christmas holidays. In the homeland of this cake, they put it in a large number of raisins, candied fruits, nuts, candied fruits, honey, spices and marzipan. Before serving, it is traditionally decorated with powdered sugar, icing, fruits and nuts.

The history of the appearance of the recipe for this cupcake is entangled in beautiful stories. According to one version, its name is translated from Italian as "bread of luxury". It is known for sure that for the first time this now famous delicacy was prepared in the 15th century in Milan, at the court of Duke Ludovic Moreau.

However, the origin of this muffin dates back to the time of the Roman Empire. According to one of the legends, even the ancient Romans flavored ordinary yeast bread with honey, candied fruits and dried fruits. The first record of this yeasty dessert was found in the writings of the 18th century Italian philosopher Pietro Verri, who called it "Pane di Tono", which translates as "luxurious cake".

Curiously, over the centuries, this fruity cake has occasionally appeared in the work of celebrities. For example, on the canvases of the great master of painting of the 16th century, Pieter Brueghel the Elder, in the works of the famous Italian chef Renaissance Bartolomeo Scappi (personal chef of popes and emperors during the reign of Charles V). However, the Italian Easter "Panettone" gained worldwide fame only in the 19th century thanks to two Italian confectioners - Gioachino Alemana and Angelo Motta.

And today, this fragrant unsurpassed masterpiece of Italian bakers is served at Christmas table not only in Italy. It decorates the table on holidays for Uruguayans, Bolivians, Argentines, Chileans, Peruvians and residents of a number of other countries.

Baking Secrets

We will provide the recipe from famous confectioner Valeriu Petcu, whose air fragrant pastries like Placido Domingo, Shakira and Madonna. The confectioner himself notes that the difference between the Orthodox Easter cake and those baked in the Apennines lies in the presence of alcohol in the recipe. Italian housewives always add a little rum to the dough, which allows pastries to stay soft and fluffy longer.

Focuses Petka's attention on the fact that the dough is different in terms of the consistency itself. Milanese cake is very light, porous, and Slavic is more dense and somewhat similar to bread. According to the pastry chef, in order to get a classic Milanese cake, you first need to mix all the dry ingredients, and then beat the liquid ones with a mixer. Only when the mass has become completely homogeneous, you need to gradually, one spoon at a time, add soft butter. At the same time, it is very important to interfere, slowly, in small portions, until it is completely dispersed throughout the mass.

Meanwhile, the confectioner notes that the Italians also have a tradition of serving this cake to the table at Easter. Having previously cut the cake into cubes, housewives in the Apennines fry them in oil until brown, after which grappa is added ( alcoholic drink from grapes) and set on fire.

Treats are served festive table, according to custom, in a creamer. A scoop of vanilla ice cream is placed on top of it.

Step by step cooking recipe

Making an Italian high pie does not require great effort. But, according to Valeriu Petcu, Panettone cake has some tricks in the recipe.

But properly prepared, in compliance with all the secrets, it will not become stale for more than two weeks. To prepare this cake you will need:

• raisins - 170 g;
• light rum - 20 g;
• hot water - 20 g;
• flour premium- 540 g;
• sugar - 150 g;
• dry yeast - 5 g;
• salt - 2g;
• lemon peel - 6 g;
• half a vanilla pod;
• room temperature eggs - 3 pcs.;
• warm water - 170 g;
• honey - 40 g;
• softened butter - 250 g;
• melted butter - 1 tbsp. l.;
• chilled butter - 1 tbsp. l.;
• candied fruits - 130 g.

In a bowl, mix raisins, rum and hot water. Stir occasionally. Wait until the raisins absorb moisture and round. AT food processor Mix all the dry ingredients (flour, yeast, sugar, salt, vanilla pod, lemon zest) on low speed with the kneading attachment. In a small bowl, beat eggs with warm water and honey.

Next, pour the beaten egg mass into the combine bowl, switch the speed to medium and mix until the dough is completely elastic. Then start mixing the softened butter in small portions. When all the portion indicated in the recipe has been introduced, increase the speed even more and knead the dough for about 8 minutes until it becomes elastic.

Strain the raisins. Mix it with candied fruits and 1 tablespoon of melted butter. Using a wooden spoon, carefully add this mixture to ready dough. Then place it in a bowl (which size to choose with the expectation that the dough will increase three times), wrap with a film and leave to rest for 12-15 hours in a warm place.

When the dough has risen, remove the vanilla pod, sprinkle with flour and form into a ball. Place the ball in a baking dish. Cover with a damp cotton towel and leave in a warm room to rise. At the same time, it is important that where the baking is suitable, there are no drafts, due to which it can settle. The mass will rise above the sides of the form, which in time can take from three to five hours.

Before planting in the oven, on the top of the cake with a sharp knife, carefully make a cross-shaped incision and put st. a spoonful of butter, always cold. Bake at 190 degrees. Take out from oven. Pierce with skewers (wooden or metal) and hang horizontally to cool.

The famous confectioner traditionally decorates his Easter cakes with dried apricots, cinnamon sticks and star anise. This is not specific to Slavic Easter cuisine but it looks very nice.

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. 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. The main attribute of Easter here is a certain rich product, resembling a challah in shape, 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 fruit. 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 vanilla seeds or vanillin, the remaining flour (200 gr.), The remaining 2 eggs and yolks, and knead the homogeneous dough with a “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.