Panettone is an Italian pasca that 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 the Italian pasca panettone is baked 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 pasta is very similar to the recipe for traditional Easter cake, which is passed down from generation to generation. Therefore, you can safely take on the preparation of Italian pasca panettone, which will proudly decorate the Easter table. By the way, be sure to try a piece of European Easter cake with coffee, it's just a heavenly delight.

Italian pasca 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. Cooking dough for Italian pasta, you need to preheat the milk (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 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, separated from the protein, to them. 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 half the flour and salt there, mix. Pour all the dried fruits with nuts into it, add the vanilla extract and mix.

5. The most crucial moment of panettone cooking is to add flour in small portions, and then start kneading the dough. It will take at least 10 minutes. The dough should not stick to your hands, if necessary add more flour.

6. Grease a deep bowl with vegetable oil, put the dough there, cover with a towel and leave in a warm place for 2 hours to rise.

7. Grease the baking dishes, line them with parchment. Lay out the dough in the forms, not filling them completely. Grease the top of the Italian pasta with butter and let sit for 30 minutes.

8. Put the molds with the dough in the oven, preheated to 180 degrees, for 40-45 minutes. Check the readiness of the Italian Easter 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 am planning to cook an Italian panettone cake. It is very similar to the Easter baked goods we are used to. But it still has some differences. I got this recipe for 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 Easter cake 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.
3. Separately heat the milk to 35-40 degrees and stir the remaining yeast in it. Leave it for 15 minutes to let the yeast play a little.
4. Heat the butter to room temperature. Add flour to this.
5. We rub everything with our hands. It turns out a wet flour crumb.
6. In a separate container, add yolks, vanilla, salt and sugar to the chicken eggs. Mix everything with a whisk or mixer.
7. Add milk with yeast and dough to the egg mixture, which has risen. Mix everything thoroughly.
8. Then, little by little, pour the flour crumbs. Add candied fruits, nuts, raisins, dried apricots.

Council. Raisins and dried apricots must first be poured with boiling water, steamed well, and then dried. Dried apricots still need to be chopped to the size of raisins. We use any nuts: walnuts, almonds, cashews, hazelnuts. But we also grind a little with a rolling pin or knife.

1. Add orange and lemon zest to the dough. Knead everything thoroughly (about 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 come up 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. A dish for baking cakes or just small deep pots, grease with vegetable oil or margarine: you can sprinkle a little semolina on top of the butter. So that the finished cake comes out easily.

Council. Now ready-made paper molds for cakes are on sale, you can use them. Or metal forms.

1. We fill the form with dough about one third. Because the dough will increase in size.
2. We put it in a warm place. Let the dough brew for about one hour.
3. The first 10 minutes we bake panettone at a temperature of 200 degrees, then you need to reduce the temperature to 180 degrees and hold for about 30-40 minutes more. The baking time of the cakes depends on their size.
4. Before baking, the Italians cut the panettone cross into a cross and put a piece of butter there. We just grease the surface with yolk.

Council. If, during baking, the top of the cake begins to burn, it must be covered with a clean sheet of white paper, previously dipped in water. Repeat this procedure several times if necessary.

Panettone (from Italian panettone) is an Italian light, sweet cake with candied fruit and raisins baked on Christmas Eve. Italians have a belief that the more dried fruits, spices, candied fruits, nuts are added to the dough, the more successful the next year will be. Translated, the name of this confectionery miracle is interpreted as "a small bread cake" with a very soft bun 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 food is very similar to the standard one, although it has its own differences. Panettone does not add a lot of eggs and butter, but it is generously flavored with spices: cardamom, nutmeg, vanilla.

Products composition:

• 200 g 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 of candied fruits;
• 2 small spoons of lime juice;
• A teaspoon of vanilla sugar;
• Salt - a pinch;
• 60 ml of brandy;
• About 1/2 small spoonful of cardamom;
• A teaspoon of ground nutmeg.

Cooking instructions:

1. Pour boiling water over the raisins and pour in brandy;
2. Melt the butter;
3. Dissolve yeast with a small amount of granulated sugar in lukewarm milk and remove for 15 minutes;
4. In a container, mix flour, vanilla, butter, yeast, 100 g of sugar, spices;
5. Add 4 eggs and 2 yolks to this mass;
6. Next, put candied fruits, lemon zest, raisins, slightly dried and chopped almonds (dried apricots can be used). We knead the dough and put it in the heat to rise for about an hour;
7. We coat the cakes with butter, put the dough on a third - let it stand a little;
8. We 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 the Italian Easter cakes, dry it a little in a warm oven, decorate as desired.

Usually Italians do not glaze the "Milanese dish", it is a matter of taste. You can simply sprinkle with icing sugar.

Panettone Christmas Butter Cupcake

It takes a lot of time and patience to make panettone muffins, 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 icing sugar or glaze the top. When the dough is in the mold, a deep cross-cut is made on top and the Italian panettone blooms like flowers when baked. But you can leave the top flat.

Required components:

• Milk and sugar - glass each;
• Raisins - 100 g, (you can also have dried apricots - 100 g);
• Yeast - 30 g;
• Wheat flour - 5 glasses;
• 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, add warm milk, mix thoroughly;
2. Add 2 cups of flour, stir the liquid with the flour until it absorbs the milk, until a medium consistency, viscous dough is obtained;
3. Cover the dough with a lid, place it in an oven preheated to 60 degrees (off). The dough should grow several times in an hour, bubble;
4. Mix it yourself, 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 dough layer on the table, knead until soft and plastic. We spend the last glass of flour for adding, as a result, the dough mass turns out to be soft, oily, elastic;
6. We put it in a volumetric bowl with the sides and bottom oiled with oil, cover it, put it in a warm proofer at home for 1.5 hours or more. The testes increases 4-5 times;
7. We knead 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 put it back in a warm room for about 50 minutes. The dough increases well in volume;
10. We put it in an oven heated to 180 degrees, bake for 45-50 minutes. Remove about 20 minutes before readiness, coat with yolk;
11. Carefully remove the finished Christmas cake from the mold and cool on the wire rack.

Delicate pastries are wrapped in beautiful paper and tied with a spectacular ribbon. A tasty delicacy should be infused, soaked in appetizing aromas, so it is not recommended to cut it right away.

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

Panettone recipe from Julia 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 of flour;
• 2 oranges;
• 4 egg yolks;
• A pound of butter;
• A large spoonful of vegetable oil;
• A pound of raisins;
• 30 g flaked almonds;
• Half a teaspoon of sea salt;
• 380 ml of milk;
• A small spoonful of vanilla extract.

Cooking description:

1. We preheat the oven to 190 degrees;
2. Prepare the dough: heat up 360 ml of milk, combine with a small spoonful of granulated sugar and yeast, knead with a food processor;
3. Pour in 1/2 of the flour (with the combine working), add 4 eggs, add vanilla extract, add;
4. Stir in the remaining flour, 4 eggs and continue stirring;
5. Combine 150 g of sugar with three yolks, beat with a blender. Introduce in parts 250 g of melted butter with the device running;
6. In medium portions, add the yolk-creamy mixture to the dough mass, which we do not stop constantly kneading;
7. Introduce in portions the remnants of the thawed 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 it in heat (exclude draft) on the "approach". The dough ball should approximately double in volume;
9. We rub the zest of washed oranges on a grater with small holes;
10. Put the orange zest and two handfuls of raisins in the dough that came up, knead it yourself with the help of your hands;
11. Mix the remaining raisins in parts, mix again;
12. We put the dough in tins for cakes, cover with a damp towel, put it in a warm room for an hour;
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.

Cool panettone from Julia Vysotskaya in molds, sprinkle with almond flakes.

Video: Recipe for Italian Easter cake Panettone

Mix together warm water and milk, add yeast, 1 tsp. sugar, stir 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 with its characteristic bubbly "cap". From the total amount of flour, add 4 tbsp to the dough. l. flour and 1 tbsp. l. sugar, stir, cover the bowl with foil 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 tastes bitter!). In a separate bowl, beat together eggs, sugar, vanilla extract and lemon and orange zest. To this mass add our suitable yeast part. Mix very well, best of all in a stationary mixer using the Hook attachment. Continuing kneading, add gradually sifted flour, melted butter, add salt. Knead the dough for at least 10 minutes, it should become very soft, but elastic and smooth. Then add candied fruits (I really love candied fruits of orange, lemon, raisins and dried cherries in Easter cakes), finally knead the dough.

Grease the proofing bowl with odorless vegetable oil. Form a ball of the kneaded dough and transfer to a prepared proofing bowl. Grease the dough a little with oil on top, cover the bowl with cling film and put in a warm place for at least 3-4 hours, or until the dough has increased in volume by 3 times.

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

Cooking baking dishes. If you use metal molds, then grease them with a little vegetable oil. Divide the dough into the required number of parts. We put each part in the prepared form, filling it in half. 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 pan. Therefore, after 30 minutes, do a dry tooth test. It turns out dry - take out the cakes. If the top of the cake is already well browned, and the cake itself is not yet baked, then cover with foil on top and bake until tender!

Cool the finished cakes and decorate as desired. Believe me, this fragrant and delicious cake will decorate your holiday and delight your family and friends! Happy Easter!

Many people mistakenly believe that panettone is an Italian Easter cake.

I already wrote that panettone in Italy is a traditional Christmas baking. But I always bake panettone for Easter.

Firstly, because they are shaped like our kulchi (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 cupcake than a muffin.

We, in Greece, I did not find panettone molds at that time, so I took paper cake molds.

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

Frankly, I didn't like the chocolate here. I advise you to do it according to the classics of the genre - with raisins and candied fruits. I wrote you a recipe for homemade candied fruits yesterday. Plus, this recipe leaves you with 4 free proteins, which is a great reason to glaze the panettone.

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 fit properly.

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

Products:

* on 2 panettone, 500 gr. or 4 x 250 gr.

16:00 - dough

• strong flour (bakery, 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 (bakery, 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 greasing - 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 grams. As a rule, this is bakery flour or 1st grade flour, but not always. The flour "Nordic" also has a protein of 13 grams.

Cooking procedure:

It is important not to leave the dough in proofing for longer than I have indicated. If you can't follow the recipe, it is better to underexpose, 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 the panettone, carefully wrapped with cling film, for up to 3 days. If you need more, ready-made panettone or dough can be frozen in the freezer.

Happy holiday to you!

All delicious cakes and strong eggs!

Olya Afinskaya

Helping to bake better