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Panettone is a sweet Italian pastry with raisins and candied fruits soaked in rum. Recipe for italian panettone by yulia vysotskaya and ector bravo How to make the dough in panettone more moist

Traditional Panettone is very similar to Easter cake, but there are still differences in the method of preparation and in the taste of the final product. This is a long cooking recipe with two long fermentation steps and then letting the dough stand in tins. The entire process of preparing an Italian Christmas cake (Panettone) - from kneading to cooling - takes almost a day.

This recipe has been translated from an Italian site and the weight of the food has been converted from European cups to grams. Since the recipe is long, I will indicate the approximate start time of each step as a guide.

In the evening (at 23.00), pour the raisins with a mixture of rum and hot water, cover the dishes with raisins and put them in the refrigerator overnight. During this time, the raisins should absorb almost all the liquid and aroma from the alcohol.

The rest of the dried fruits / candied fruits can be taken to taste, as for example in the photo - in equal parts candied papaya, dried cranberries and finely chopped candied ginger. Remove the zest from the lemon and orange and grind it, eggs and butter for the dough should be room temperature, the water for dissolving the yeast is pleasantly warm.

12.00 the next day. Knead the dough, for this add honey, sugar, vanillin to warm water and mix everything with a whisk until the sugar dissolves. Then add yeast and stir until yeast dissolves. Add eggs and mix everything again until a homogeneous mixture is obtained.

Next, add flour, starting kneading with 500 grams of flour, add salt. We knead the sticky with our hands and for now batter... As soon as there are no lumps of dry flour in the dough, we begin to gradually mix in the soft butter, adding literally 1 tablespoon of it, kneading the dough well each time.

A large amount of butter will make the dough even thinner, gradually add the remaining flour (250 grams). Flour may need a little less / more. Throw the infused raisins on a sieve so that the liquid is glass, which has not been absorbed overnight. Add the raisins to the dough along with the rest of the candied fruits / dried fruits and chopped zest. Stir in dried fruits and candied fruits into the dough; as a result, you should get a soft sticky dough that keeps its shape.

In total, it took 30 minutes to knead the dough. Round the dough, put it in a spacious bowl, greased vegetable oil... Cover the dishes with the dough and leave at room temperature for 3 hours (from 12.30 to 17.30).

During this time, you can make a couple of kneading, but the dough rises very slowly, because there is a lot of baking and the dough is heavy. However, after 3 hours the dough rose noticeably. We knead it again and put it in the refrigerator until 10.00 am.

The chilled dough does not stick at all, which is very convenient when forming panettone blanks. We knead the dough. Depending on the size of the panettone baking tins, divide the dough into parts and shape each into a dense, smooth ball. The dough ball should be just over 1/2 of the baking dish's volume. It is better to take paper tins for baking, due to the fact that ready-made panettone is cooled in a special way, but more on that later.

Cover the molds with the dough and leave them at room temperature for final proofing for about 5 hours (until 15.00). During this time, the dough will warm up and rise almost to the edges of the molds. As soon as this happens, carefully using a very sharp knife or blade, make deep cross-shaped cuts on each cake, in the middle of the cut put a piece of chilled butter.

Preheat the oven to a temperature of 170-180 degrees, bake pies in a preheated oven for 60-70 minutes or until tender.

When baked, Italian Christmas panettone muffins can be garnished with almond icing, similar to a nutty crunchy meringue. To do this, 15 minutes before the products are ready, mix in a small bowl almond flour(or finely ground nuts), corn starch, sugar and egg white.

Mix everything, quickly take out the panettone form from the oven, grease the top with glaze, sprinkle almond petals, icing sugar. You need to do everything as quickly as possible, because the glaze from hot products strives to drain on the sides. It is necessary to apply the icing on an almost finished cake, when it is already brown enough, otherwise the middle of the cake may settle. Quickly put the molds back in the oven and bake until fully cooked.

Products (not glazed) will turn out to be very ruddy, almost brown. Glazed pannetones will be crispy. A wooden stick stuck in the middle of the panettone should come out clean and dry.

These Italian pies are baked in paper tins for more than aesthetic reasons. Panettone is usually cooled "upside down". To do this, we pierce the hot products through with skewers at a height of 1-2 cm from the base and hang them upside down until they cool completely. This is done because of the peculiarity of the dough - it is very tender and while hot it can settle under its own weight. Therefore, in order to preserve the structure of the dough and the shape of the panettone, they need to be cooled this way.

There may be a problem with almond glaze - it can partially crumble with such unceremonious handling, but the flaws can be masked by sprinkling an additional layer of powdered sugar on the cooled cake.

The long journey of making Panettone's Italian Christmas cake is over. And let me tell you a beautiful legend about the origin of this "bread of luxury".

In the 15th century, a Milanese nobleman fell in love with the daughter of the baker Tony, whose bakery was going through hard times. But the noble family did not like this choice. To continue to see his beloved, the nobleman, wearing a mask, got a job in a bakery for the girl's father. After buying butter and sugar, he added them to the mixture used to bake bread at the bakery. This bread soon became popular. And to please his beloved, before Christmas, a loving nobleman added raisins and candied fruits to the dough. The bread became so popular that the nobleman's family relented and allowed the lovers to marry. And the name of the bread was pan del ton or Tony's bread.

Bon Appetit!

Panettone- sweet Italian pastry with raisins and candied fruits soaked in rum. This is traditional cupcake that is baked on Christmas Day. I really fell in love with such pastries and I cook them on Easter- Christ's Sunday, traditionally decorating with icing with confectionery sprinkles.

The history of the emergence of this delicacy is quite interesting and, like most culinary legends, is shrouded in mystery. So, in the 15th century, at the court of Duke Louis Moreau, an unpleasant incident occurred at the court pastry chef - a cake with marzipan was burnt, which was supposed to complete the festive meal. There was no time to correct the situation and had to succumb to the persuasion of an apprentice, named Tony, and serve lush bread for dessert, which he baked for the servants, borrowing raisins and candied fruit from the duke's bins. Unexpectedly for the pastry chef, this bread made a splash among the nobility and the duke himself was captivated by his taste. He went to the court kitchen to find out the name of this incredibly luxurious delicacy. But the unfortunate pastry chef was confused and could not think of anything more original than simply answering that it was pan de Toni bread. This is how this famous pastry was born according to one of the legends.

Classic recipe Panettone quite laborious and long. You need to stock up on the most the best ingredients and have 72 hours in stock! Of course, at home Panettone they use special wheat flour from soft wheat varieties - Manitoba for baking. Such flour has no analogues in Ukraine yet, unfortunately, but we will try to bring our baked goods closer to the famous panettone on the highest quality flour, which only with Panettone can be found in your region. An important characteristic and distinctive nuance of Manitoba flour is its high protein (s) content of about 14.3%, while our wheat flour contains only 11.5%. It is this characteristic that affects the quality of baked goods and their ability to rise with repeated kneading, releasing a large amount of gluten.

Panettone is a sweet Italian pastry with raisins and candied fruits soaked in rum. This is a traditional muffin baked on Christmas Day. I really fell in love with such pastries and I also cook them for Easter - Christ's Sunday, traditionally decorating with icing with confectionery sprinkles. The history of the emergence of this delicacy is quite interesting and, like most culinary legends, is shrouded in mystery. So, in the 15th century, at the court of Duke Louis Moreau, an unpleasant incident occurred at the court pastry chef - a cake with marzipan was burnt, which was supposed to complete the festive meal. There was no time to correct the situation and had to succumb to the persuasion of an apprentice, named Tony, and serve lush bread for dessert, which he baked for the servants, borrowing raisins and candied fruit from the duke's bins. Unexpectedly for the pastry chef, this bread made a splash among the nobility and the duke himself was captivated by his taste. He went to the court kitchen to find out the name of this incredibly luxurious delicacy. But the unfortunate pastry chef was confused and could not think of anything more original than simply answering that it was pan de Toni bread. This is how this famous pastry was born according to one of the legends. The classic Panettone recipe is quite laborious and long. You need to stock up on the finest ingredients and have 72 hours to spare! Of course, in the homeland of Panettone, special wheat flour made from soft wheat varieties - Manitoba - is used for baking. Such flour has no analogues in Ukraine yet, unfortunately, but we will try to bring our baked goods closer to the famous panettone with the highest quality flour that you can find in your region. An important characteristic and distinctive nuance of Manitoba flour is its high protein (s) content of about 14.3%, while our wheat flour contains only 11.5%. It is this characteristic that affects the quality of baked goods and their ability to rise with repeated kneading, releasing a large amount of gluten.

Portions

Ingredients

For Big:

  • 100 grams Wheat flour
  • 15 gram Pressed yeast alive
  • 80 ml Warm water

For the first batch

  • 125 ml Warm water
  • 2 pcs. Egg yolks
  • 50 grams Sugar
  • 250 grams Wheat flour

For the second batch

  • 50 grams Sugar
  • 2 pcs. Egg yolks
  • 1 pinch Salt
  • 25 grams Butter
  • 1 tbsp Vanilla sugar or vanilla extract
  • 2 tbsp Sour cream
  • 100 grams Wheat flour
  • 2 tbsp Honey
  • 1/2 tsp Ground cardamom

For filler

  • 150 grams Raisins
  • 150 grams of candied fruit assorted at will
  • 50 grams Rum or cognac
Portions

Ingredients

For Big:

  • 100 grams Wheat flour
  • 15 gram Pressed yeast alive
  • 80 ml Warm water

For the first batch

  • 125 ml Warm water
  • 2 pcs. Egg yolks
  • 50 grams Sugar
  • 250 grams Wheat flour
  • 75 grams Softened butter

For the second batch

  • 50 grams Sugar
  • 2 pcs. Egg yolks
  • 1 pinch Salt
  • 25 grams Butter
  • 1 tbsp Vanilla sugar or vanilla extract
  • 2 tbsp Sour cream
  • 100 grams Wheat flour
  • 2 tbsp Honey
  • 1 tbsp Orange or lemon zest
  • 1/2 tsp Ground cardamom

For filler

  • 150 grams Raisins
  • 150 grams of candied fruit assorted at will
  • 50 grams Rum or cognac

Instructions

    Let's prepare ingredients for Biga dough! It is she who is used in baking and is a typical technology of Italian bakery. Such a dough is already more like a piece of dough than the usual liquid dough or sourdough with the consistency of liquid sour cream. Biga - "lives" in the refrigerator from a day to 2 weeks. During this time, lactic acid bacteria develop in it, almost like in sourdough, but its taste is more delicate and rich, not so sour! Biga significantly improves the taste of baked goods. Bread on its basis remains fresh for a long time and does not stale! We need water, flour and yeast. I used compressed live yeast.

    When the dough begins to collect into a ball and lag behind the walls, it's time to introduce softened butter. Knead the dough well again until it absorbs the butter completely.

Preparations for the Easter holiday are in full swing. There are only a few days left, and I'm still looking for delicious recipes Easter cakes. Today I cook an Italian sourdough panettone - traditional pastries, which is baked in Italy for Christmas. The site already has one recipe for making panettone, which is prepared with sourdough in combination with industrial yeast. New recipe I decided to cook exclusively on Levito Madre.

Panettone's story

There are many legends around the history of its origin, and it is still unknown who exactly first came up with the panettone recipe. According to one version, it was invented by the poor Milanese baker Antonio, who gave the name to the pastry. pan di Antonio... And according to another version, the creator of the panettone was the assistant chef Tony, whose name is associated with the name Pane di tonio.But whatever the origin of panettone, it still remains the most delicious Italian pastry.

There are a lot of panettone recipes in Italy. Each baker adheres to his own developed recipe, which is the best version for him.

Therefore, you should not compare Panettone recipes, claiming that one of them is the most correct.

Preparing the starter culture for panettone

2 days before baking panettone, you need to prepare the starter, refresh it and reduce the acidity. I do this at 12 o'clock in the morning in order to start renewing the leaven at 7 am.

First feeding of the starter culture

To do this, first take 25 grams of starter culture, add 50 grams of water and 100 grams wheat flour top grade... Mix everything, knead a dense ball and make a cross-shaped incision on top. Wrap the finished starter in a clean cotton cloth and place in a deep bowl. Do not cover the top with anything. Leave it in this form for 7-8 hours at a temperature of + 30 ° C.

I put my starter culture in the oven under a switched on light bulb, where the temperature is + 30 ° С. At this temperature, yeast works well, and lactic acid bacteria do not develop. In this way, after several such feedings, we will completely remove the acid from the leaven.

Second refreshment by Levito Madre

7 hours have passed and I am starting my second starter feed at 7 am. For this I need 125 grams of the previous starter culture. Then you need to add 50 grams of water and 100 grams of flour. Knead again, form a tight ball and make a cruciform incision.

Wrap the finished sourdough in a clean cotton cloth and transfer to a deep container. We do not cover the top with anything. And again we leave at a temperature of + 30 ° C. Its ripening time is now 4 hours.

Third feeding of the starter culture

4 hours have passed and again you need to feed the starter according to the previous scheme: 125 grams of starter + 50 grams of water and 100 grams of flour. I feed at 11:00.

Knead it again in a tight ball, make a cross-to-cross incision and then wrap it in a clean cotton cloth. Transfer this package with leaven into a bowl and place in a warm place, where the temperature is kept at + 30 ° С. I have an oven with a light on. After 3 hours, you will need to feed the sourdough again.

Levito Madre's last feeding

It's been 3 hours and I'm feeding the starter for the fourth time. I do this at 15:00 pm. The feeding scheme is the same: 125 g of sourdough + 50 g of water + 100 g of flour. Knead into a tight ball, make an incision and wrap it in fabric. I put it back in a bowl and put it in a warm place.

After 3 hours, the leaven will be ready so that you can put the dough on the panettone on it.

Dough for panettone

I start making dough at 6 pm (6 pm). For the dough, you need the following ingredients:

  • 125 g Levito Madre starter culture with a moisture content of 50%;
  • 120 g of water;
  • 50 g of yolks (this is approximately 3 yolks);
  • 65 g sugar;
  • 250 g of premium wheat flour;
  • 85 g softened butter.

Combine the leaven and water first. Then, in a separate bowl, combine the yolks and sugar until fluffy. Combine the egg mixture with the sourdough and mix everything. Then add flour and knead until smooth. The dough will seem too wet, but do not add more flour. Once the dough is smooth, add gradually softened butter.

Continue kneading the dough until smooth and smooth.

Use a planetary mixer or kneader to knead. I kneaded with my hands, it is quite difficult and it took about 20 minutes.

After kneading, transfer the dough into a deep bowl, cover with foil on top and place in a warm place, where the temperature is + 28-30 ° C for 12-15 hours. I put the bowl in the oven under the light bulb. During this time, the dough should triple.

Dough for Italian panettone

My dough was ready in 13 hours. And at 7 o'clock in the morning I started kneading the dough on the panettone. To do this, you need the following ingredients:

  • all dough;
  • 65 g flour;
  • 60 g sugar;
  • 4 g salt;
  • 78 g of yolks (this is approximately 4 yolks);
  • 10 g vanilla sugar or 1 vanilla pod;
  • 100 g softened butter;
  • 88 g raisins;
  • 88 g dried apricots;
  • 175 g of candied orange fruits.

Note that all cold ingredients must be used to knead the dough.

Follow these step-by-step instructions:

  1. First, in a separate bowl, beat the egg yolks with sugar, vanilla and salt until fluffy.
  2. Add the resulting mixture to the dough and mix everything.
  3. Then add flour and knead to a smooth dough. The dough is very moist, sticks to hands, but after active kneading it will become smooth and elastic.
  4. After 20 minutes of kneading, add softened butter to the dough in portions. And continue kneading until the butter is completely incorporated into the dough.
  5. At the very end of the batch, add raisins, dried apricots and candied fruits. Add only clean and dry fruits to the dough. They must first be poured with boiling water and left for 10 minutes. Then drain and dry.
  6. Transfer the finished dough to a bowl and leave to ferment for 45 minutes at a temperature of + 28-30 ° C.

Preparing panetone molds

In the meantime, you need to prepare the panettone molds. I will use regular paper molds, into which I need to insert long wooden skewers. We do this in order to hang the panettone upside down after baking and leave it to cool.

I will have 3 shapes: one shape is 8 cm high and 12 cm in diameter, and 2 shapes are the same - 8 cm in height and 10 cm in diameter.

Filling out forms with dough

After 45 minutes, transfer all dough to a work surface and divide into the right amount parts. Each part of the dough must be rounded off with a plastic scraper. Then cover the rounded blanks with foil and leave to rest for 20 minutes.

After 20 minutes, you need to transfer the dough into forms, filling them in 1/3. Cover the molds on top with foil and leave for 8-12 hours at a temperature of + 28-30 ° C. I immediately put the forms filled with dough on a baking sheet and send them to the oven for proofing under the light bulb.

Panettone baked goods

It took my panettone 12 hours to get them well apart. The dough filled almost the entire mold. Now you can start baking. I preheated the oven to 140 ° C with convection and put the panettone baking sheet on the medium level. I bake it for 40-50 minutes. I check the readiness with a toothpick.

Remove the finished panettone from the oven and immediately hang upside down. I leave them to cool in this form until the morning. After they have cooled, remove the skewers.

I decided to weigh the finished panettone. The medium size 2 panettone was 240 g each, the largest - 385 g.

This panettone is made without the use of commercial yeast. Its structure is very porous, and the crumb is moist, airy and fibrous. And he has no equal in taste and smell. Make this panettone using this recipe. You will definitely like it!

Always cook with good mood, and you will definitely succeed! If you have any questions - write in the comments. And I wish inspiration in the kitchen and Bon Appetit!


Preparation time 30 minutes
Passive time 3 days
Portions

pieces

Ingredients

Dough

  • 125 g leavens Levito Madre(humidity 50%)
  • 120 g water
  • 50 g yolks
  • 65 g sugar
  • 250 g wheat flour, premium
  • 85 g butter 82.5%(softened)

Dough

  • all dough
  • 65 g flour
  • 60 g sugar
  • 4 g salt
  • 78 g yolks
  • 10 g vanilla sugar
  • 100 g butter(softened)
  • 88 g raisins
  • 88 g dried apricots
  • 175 g candied orange
Preparation time 30 minutes
Passive time 3 days
Portions

pieces

Ingredients

Dough

  • 125 g leavens Levito Madre(humidity 50%)
  • 120 g water
  • 50 g yolks
  • 65 g sugar
  • 250 g wheat flour, premium
  • 85 g butter 82.5%(softened)

Delicious and lush Panettone is an Italian Easter cake, the main dish of the festive table for Christmas and Bright Resurrection of Christ. It is made from a sweet dough mixed with yeast and a large amount of dried fruits.

Milan is considered the birthplace of cake, but recently many Orthodox Christians are replacing the traditional Slavic cake with it. You can buy the cake in stores or choose a recipe you like and cook it yourself.

Classic Italian Easter cake Panettone

This production option will allow you to get a real Panettone, which is sold only in Italy. Such pastries are very tender, airy and have a truly unsurpassed taste.

Ingredients

It will take three whole days to make this cake, but family and friends will like its sweet and light muffin so much that the time spent will seem like a trifle.

You need to purchase the following ingredients:

  • fresh yeast (can be replaced with dry) - 15 grams;
  • water - 210 milliliters;
  • chicken yolks - 4 pieces;
  • granulated sugar - 100 g;
  • salt - a pinch;
  • honey - 10 grams;
  • liquid flavors (vanilla and orange) - 5 ml each;
  • raisins - 150 grams;
  • candied citrus fruits (orange and lemon) - 100 g.

Step-by-step instruction

To create a “sweet Italian” it is necessary to use high-quality flour with a high protein content (from 12%).

Manufacturing algorithm:

  1. First, the starter is made, for this the yeast is diluted in 40 ml warm water... Then 80 g of flour is gradually introduced and the dough is kneaded.
  2. A ball is formed from it, which is laid out in a bowl and covered with a film, then placed in a warm place, protected from drafts, for 8-12 hours.
  3. The leaven, which has doubled in size, is diluted with 170 ml of water and another 260 grams of flour is added.
  4. The mass is mixed well and combined with two yolks.
  5. Continue to knead the dough thoroughly and add 70 grams of sugar.
  6. Lastly, add 70 g of softened plums. butter, chopped into pieces.
  7. A bun is formed from the dough, covered with foil and again removed to a warm place for another 8-12 hours.
  8. During this time, it increases three times, after which 2 more yolks, 60 grams of flour, honey and salt are introduced into it.
  9. Knead well and combine with 30 grams of granulated sugar, flavors and melted, but not hot, butter (20 g).
  10. The dough is kneaded for 30 minutes, it should become very smooth, stretch easily, forming a thin film, and not tear.
  11. At this stage, it is mixed with candied fruits and raisins, after which it is stretched and folded in half to make an envelope.
  12. Cover the piece with a waffle towel and leave to rise for 45 minutes.
  13. Then the dough is stretched again, an envelope is again formed from it and rolled into a ball.
  14. The form is abundantly greased with butter and the dough mass is spread into it. It should take up no more than 1/3 of the crockery.
  15. The oven is heated to 200 degrees, turned off, a bowl of boiling water is placed on the bottom, and a grate with a form is placed directly above it.
  16. In 6 hours, the dough rises well and fills the entire mold. It is removed from the oven and placed on the table.
  17. There the form is kept until the dough is covered with a windy crust, this takes about 45-60 minutes.
  18. If you want to get an Italian Easter Panettone with a top that resembles an open flower, the crust is cut crosswise with a sharp knife. Then each "triangle" is cut by turning the sharp corners onto the walls of the mold. They are greased with melted butter, after which they give the cake its previous appearance, returning all the cut edges to their place.
  19. The oven is heated to 190 degrees and the cake is placed in it for 7 minutes, then the temperature is reduced to 180 ° C and the door is opened to release excess steam.
  20. After a minute, it is closed again and the birthday cake is baked for 40-45 minutes.
  21. If the top of the Panettone begins to darken quickly, cover it with a piece of foil to protect it from burning.
  22. The finished cake is cooled, pierced with two clean knitting needles and hung over a large saucepan so that it does not come into contact with the sides and bottom.
  23. After 8 hours, knitting accessories are removed from the cake and placed in a plastic bag.


Fast cooking option

Italian cake is made from yeast dough, but not all novice cooks are able to cope with kneading it. In this case, the recipe comes in handy quick cake, it looks a lot like classic version but does not require the use of a fermentation ingredient.

Components

It is worth noting that festive bread from Italy is rarely glazed. It is already quite sweet, so the inhabitants of a hot country decorate it with powdered sugar.

Grocery list:

  • flour - 640 grams;
  • milk - 250 milliliters;
  • baking powder - 1 tbsp. a spoon;
  • chicken eggs - 4 pieces;
  • sugar - 1 glass;
  • butter - 120 grams;
  • orange - 1 piece;
  • vanillin - a pinch;
  • baking soda - ¾ teaspoon;
  • salt - half a teaspoon;
  • dried cranberries - 50 grams;
  • raisins - 100 grams.

Step by step guide

The dough for this version of Panettone is made very quickly, so the oven can be preheated to 180 degrees just before kneading.

Cooking instructions:

  1. Wash the orange well and scald it with boiling water, this will remove dirt and residues of shipping wax from the peel.
  2. Remove the zest from the citrus, for this you can use a special knife or fine grater.
  3. Using a sieve, sift the flour into a deep bowl, so the component is saturated with oxygen, and the cake will turn out to be airy.
  4. Add baking soda, salt and baking powder to it, stir.
  5. Beat the softened butter with granulated sugar until it acquires a consistency. delicate cream... This can be done with a whisk, but it is better to use a blender or mixer.
  6. Add 2 whole eggs, two yolks and zest to the mass, without stopping stirring, and dissolve vanillin in the milk.
  7. Take a large spoon or spatula and start kneading the dough. To do this, add in small portions butter cream then flour mixture, then milk.
  8. Stir gently to make the cake soft and not too dense.
  9. The finished dough will acquire the consistency of a thick base for biscuit cakes, at this stage, add berries and raisins to it. They can be replaced or supplemented with your favorite dried fruits, nuts and candied fruits.
  10. Grease the pan and fill only ⅔, as the cake rises well in the oven.
  11. Bake it for 1.5 hours, but check the readiness after 60 minutes, since the cooking time depends largely on the oven.

Another quick recipe can be found in the following video.

Panettone Easter Cupcake Recipe

Hazelnut cake with rum will definitely appeal to adults with a sweet tooth. It turns out to be tender, moderately moist and very fragrant.

Ingredients

This yeast version is reminiscent of the classic Panettone, but it cooks quite quickly and has an interesting taste.

Culinary specialists will need:

  • wheat flour - 400 grams;
  • icing sugar - 0.5 cups;
  • eggs - 6 pieces;
  • fresh yeast - 40 grams;
  • lemon - half;
  • apricot jam - 120 grams;
  • milk - 100 milliliters;
  • pitted raisins - 100 grams;
  • butter - 150 grams;
  • rum - 2 tbsp. spoons;
  • salt - a pinch;
  • vanilla sugar - 1 sachet;
  • almonds - 100 grams;
  • candied cherries - 50 grams;
  • orange and lemon candied fruits - 100 grams.

Step-by-step instruction

Prepare all the necessary components, a suitable shape and start cooking.

Manufacturing algorithm:

  1. Rinse the raisins and cover with rum for 20 minutes.
  2. Place the almonds in a heat-resistant container with boiling water for 10 minutes.
  3. Sift the flour into a deep bowl, add salt and pour in the melted butter.
  4. Heat milk to 35 degrees, dilute yeast, vanillin and powdered sugar in it.
  5. Add 4 eggs and two yolks, then beat with a mixer.
  6. Add the resulting mixture to the flour and mix well.
  7. Cut candied fruits and cherries into small pieces using a sharp knife.
  8. Move the almonds into a bowl with cold water, peel and chop it.
  9. Add nuts, cherries, candied fruits and raisins along with rum to the dough, knead thoroughly, cover with a paper towel or cling film and place in a warm place for 40 minutes.
  10. Tap the entire surface of the dough with a spoon and let sit for another 10-20 minutes.
  11. Heat the oven to 200 ° C.
  12. Grease the mold liberally with oil and fill with the dough mass.
  13. Bake the muffin on the lower shelf oven about 60-70 minutes.
  14. Heat the apricot jam and brush the finished cake with it.
  15. After the dessert has cooled down a little, you can sprinkle it with powdered sugar or cover with icing.


Easter Panettone recipe from Julia Vysotskaya

Actress Julia Vysotskaya often pleases her fans interesting recipes delicious meals. Her version of making an Italian cake includes only available products, does not require much time and involves the use of ordinary flour.

Components

This Panettone is very reminiscent traditional Easter cakes but has a softer and sweeter pastry.

Ingredient List:

  • wheat flour - 750 grams;
  • butter - 250 grams;
  • chicken egg - 4 pieces + 3 yolks;
  • ripe orange - 1 piece;
  • milk - 200 milliliters;
  • vanilla extract - half a teaspoon;
  • vegetable oil - Art. a spoon;
  • sea ​​salt - a pinch;
  • raisins - 250 grams;
  • fresh yeast - 40 grams;
  • brown sugar - 100 grams;
  • almond flakes - 20 grams.

Step by step guide

Cooking instructions:

  1. Heat the milk, pour it into the bowl of the food processor, mix with yeast and a teaspoon of granulated sugar.
  2. Turn on the food processor, add half flour, two eggs and vanilla extract to the dough.
  3. After the mass becomes homogeneous, add the remaining flour into it, 2 more eggs and salt.
  4. In a separate bowl, beat two yolks with sugar and soft butter.
  5. Add the sugar-yolk mixture to the dough. Do not forget, the combine does not turn off all this time and continues stirring.
  6. Grease a large saucepan with vegetable oil, place in it ready dough and cover with a damp towel. Place it in a warm, draft-free place, such as a closet.
  7. Wash the orange thoroughly and cook the zest by removing the bright, top part of the peel. This can be easily done with a special knife or grater.
  8. After the dough has increased slightly, use your hands to mix the zest and raisins into it.
  9. Spread the dough mixture over the molds and cover them with wet towels, then leave in a warm place for one hour.
  10. One egg yolk stir with 20 ml of milk and grease the dough pieces.
  11. Place in an oven heated to 190 degrees and bake for 35-40 minutes.
  12. Decorate the finished muffins with almond flakes.


Italian Easter cake Colomba

Those who like Panettone can pay attention to another Italian delicacy - Colomba Easter cake. At home, it is given the shape of a dove, but this is not necessary, in our case, you can use any shape.

Ingredients

A light and porous cake can diversify the Easter table, as well as fill the house with a wonderful aroma.

Compound:

  • milk - 120 milliliters;
  • sugar - 80 g;
  • salt - a pinch;
  • fresh yeast - 15 grams;
  • vanilla - 1 pod;
  • eggs - three pieces;
  • butter - 100 grams;
  • flour - 280-300 grams;
  • large orange - 1 piece;
  • small raisins - 100 grams;
  • large lemon - 1 piece;
  • almonds - 70 grams;
  • icing sugar - 50 grams;
  • corn starch - 20 g.

Step-by-step instruction

The basis of Colombo, like that of Panettone, is yeast starter... Its name, unusual for a Russian-speaking person, is translated as "Bread of Luxury". A name like that really fits delicate dessert, because its fragrant pastry melts in your mouth, like the most expensive dessert.

Manufacturing Guide:

  1. Heat the milk to 38–40 ° C, add a tablespoon of sugar, yeast and a pinch of salt. Stir well, let sit for 10 minutes.
  2. Pour the raisins with hot water, after 12-15 minutes, transfer them to a sieve so that the liquid can drain. Then spread the berries on a towel to dry.
  3. Remove the zest from the citrus fruits, and squeeze the juice from their pulp.
  4. Divide the vanilla pod in half and remove the seeds.
  5. Beat two eggs and yolk, add sugar, juice, zest and vanilla seeds.
  6. Sift the flour into a deep roller-shaped container. Make a depression at the top and pour the dough into it.
  7. Add egg mixture, melted butter, raisins and mix thoroughly for 10 minutes.
  8. Cover the bowl with a towel and move to a warm place for 2 hours, such as a slightly warmed but turned off oven. During this period of time, you need to have time to knead the dough twice.
  9. Lubricate the mold with oil, fill with the dough mixture and leave warm to rise for 30 minutes.
  10. Bake the cake at 160 degrees for about an hour.
  11. Prepare the glaze, for this, grind 35 grams of almonds in a blender and mix with starch.
  12. Whisk the mixture with the whites of one egg until a thick, airy mass is formed.
  13. Cover the finished cake with it and garnish with the remaining almonds.


The dough for traditional Panettone is kneaded for a very long time, but the cake itself turns out to be surprisingly tasty and aromatic, so many housewives are happy to spend time preparing it.

But to get tender and sweet dessert, it is important not to forget about the following secrets of its creation:

  1. High-quality and correctly selected components are a guarantee delicious pastries... Particular attention should be paid to flour. In Italy, the dough base for such a cake is kneaded with whole grain or manitoba flour. It is also important to consider that all ingredients must be fresh, and it is important to bring them to room temperature before cooking.
  2. The starter culture must be protected from drafts and cold air currents.
  3. It is important to knead the dough thoroughly at every stage of cooking. This is the only way to get the pulp, like a real Panettone: speckled with holes, airy and fibrous.
  4. Readiness raw dough determined by structure, it should lag behind the dishes and have the consistency of chewing gum.
  5. To protect the top of the cake from burning and drying, a heat-resistant container filled with clean water is placed in a heated oven. The cupcake is sent to the oven only after the liquid has boiled.
  6. If the top of the cake quickly turns brown, but the middle is still damp, cover it with foil or damp baking paper.

These tips will help novice cooks understand the intricacies of making an Italian Easter cake. In addition, before baking such a treat, it is better to practice doing yeast dough in advance. For this, it is recommended to choose simple recipes for buns.


Video

An interesting recipe for tender Panettone can be found in the following video.

According to legend, panettone was born in Milan, inXvcentury, in a luxurious courtyard Ludovico Moro, Duke of the Sforza dynasty.

Once the court pastry chef made a mistake, got distracted and as a result, a wonderful cake made of marzipan, dried fruits, honey and spices, which was supposed to complete the next banquet, burned. What to do, what to do? In the end, the unfortunate pastry chef succumbed to the persuasion of his journeyman, Tony, and decided to serve sweet bread that the boy baked that morning for the servants. The bread turned out to be lush and fragrant, thanks to a handful of raisins and candied fruits from the master's bins. The noble guests really liked the dessert, and the Duke of Moreau sent it to the kitchen to find out who prepared such an extraordinary dessert. The confused pastry chef babbled that the bread was not called in any way, that it was just pandeToni.

However, panettone is only the heir to the sweet pastries that have graced the festive tables of every Italian home. Traditionally, on the night before Christmas, the head of the family gathered all the household at the hearth, sprinkled wine on the fire, threw juniper berries and added spices, dried fruits and candied fruit in bread dough to appease the new year coming.

The secret to the right and tasty panettone lies in the use of the highest quality ingredients and the repeated kneading and raising of the dough - a process lasting 72 hours. For this, not ordinary yeast is used, but a natural sourdough, which gives the dough a lightness, fluffy structure.

Christmas cake made by Alexander Seleznev. Watch the video!..

In addition to milanese panettone, in Italy there are many varieties of sweet festive baking: genoese pandolche(pandolce), bolognese panspeciato(panspeziato), roman panjallo(pangiallo), bichiola(bisciola) from Valtellina... Returning to panettone: it was only in the 17th century that he received recognition as a confectionery specialty, and two centuries later, panettone became known all over the world, thanks to confectioners-entrepreneurs AngeloMotta and GioacchinoAlemagna.

Panettone

RECIPE FOR CHRISTMAS ITALIAN PANETTONE

NECESSARY:

Biga (leaven)

80 g manitoba flour (12% protein)
15 g fresh or 5 g dry yeast
40 g water

First batch

90 g biga (sourdough)
260 g flour (60% manitoba, 40% plain)
70 g butter
70 g sugar
2 yolks
170 g water at room temperature

Second batch

First batch dough
60 g flour (60% manitoba, 40% plain)
20 g butter, melted
20 g sugar
10 g honey
2 yolks
3 g salt
170 g raisins
85 g candied lemon
85 g candied orange fruits
1 bottle vanilla flavor
1 bottle orange flavoring

Panettone

HOW TO COOK:

Biga (starter cultures)

    Dissolve yeast in warm water.

    Add half the flour and start kneading.

    Add a little of the rest of the flour.

    Form a ball, put in a bowl and close tightly with foil, put in a warm place away from drafts, for 4-8 hours, until the biga doubles.

First batch

    Connect the big bucket with water and knead (it is more convenient to do this in a processor with special blades).

    Add flour little by little and continue to knead.

    Then add the yolks and knead for a few more minutes.

    When the dough begins to lag behind the sides of the bowl, add sugar while continuing to knead.

    Then add butter at room temperature, cut into pieces and knead again. When the dough is completely smooth, roll it into a ball, put it in a bowl, close it tightly with plastic foil and put it in a warm place, away from drafts. Leave to rise for 4-8 hours until the dough has tripled.

Second batch

    Knead the dough from the first batch by adding flour and honey. Then add salt.

    When the dough begins to lag behind the sides of the bowl, add sugar while continuing to knead.

    Then add the yolks, one at a time. Then put in the flavors.

    Now add melted butter, not hot!

    Knead for at least another half hour, the dough should turn out to be very smooth and stretch into a thin film, like stretching dough on a strudel.

    Then you can add finely chopped candied fruits and raisins and knead thoroughly

    Put the dough on the table, stretch it a little with your hands and fold in an envelope 2 times (as when working with puff pastry).

    Cover the dough well with foil or a towel and leave to rise on the table for 45 minutes, then stretch and fold in an envelope 2 more times and form a ball.

    Put the dough in a panettone mold, if the form is paper, then it is not necessary to grease it, and if it is metal, then grease abundantly with oil. The dough should take up 1/3 of the mold, no more.

    Put the dish with the dough in the switched off oven, put a saucepan with boiling water on the bottom of the oven to increase the humidity required for proper rise. After 4-6 hours, the dough should rise to the top of the mold.

    Gently remove the dish from the oven and leave it outdoors for 45 minutes to form a windy crust.

    Use a very thin blade to cut the crust crosswise, then slightly trim the dough under each triangle and pull them back, fold to the edges of the mold, then grease the surface of the slices with a creamy place and replace the trimmed edges of the dough, giving the panettone its previous shape.

    Preheat the oven to 190 ° C and put the panettone there for 6-7 minutes.

    After that, open the oven and let the resulting steam come out, lower the temperature to 180 ° C and bake for 40-45 minutes.

    If the surface of the panettone becomes very reddish during baking, cover it with foil.

    Cool the finished panettone: chop it right through about the middle on two long knitting needles and hang it over a large saucepan for 8-12 hours, so that it does not touch either the bottom or the walls. Store the panettone in a plastic bag to keep it dry.

Christmas italian pie Panettone