Italian cake; Panettone

Italian cake “Panettone”

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There is probably no person on Earth who has not heard of the airy, fragrant, Italian miracle called “Panettone”. Tender crumb, crispy almond crust and juicy candied orange peel. The recipe is not at all difficult, the main thing is to follow the advice. And everything will certainly work out! Join us!

Ingredients

general information

Active production time

2 hours minutes

Complexity

Average

Number of servings

Kitchen

Step-by-step recipe with photos

Video recipe

First you need to prepare a biga or watery dough.
It will come in handy:
Water at room temperature.
Compressed yeast.
Strong flour (protein content of at least 13%, I use “Nordic”)
Salt.

I dissolve yeast in water.
I combine flour with salt. I mix everything and knead the dough with the paddle attachment for 3 minutes at low speed, then 5 minutes at medium. Place in a plate, wrap in cling film and leave at room temperature for 3 hours.
Over time, the mass will increase perfectly. I knead it (if it sticks, grease your hands and work surface with vegetable oil), fold it three times (letter style), round it, again wrap it well in cling film and put it in the refrigerator for 10-12 hours.

After 10-12 hours, the biga will be riddled with air bubbles.

When the biga is ready, I continue kneading the dough.
It will be useful for him:
The whole biga.
It must be removed from the refrigerator 2 hours before kneading the dough. Powerful flour (protein content of at least 13%)
Milk 3.2% fat, room temperature.
Butter with at least 82% fat content, chilled but plastic.
Chilled yolks.
I don’t recommend adding any more sugar.
Specifically 105 g! This is not the first time I have baked these cakes and always strictly according to the recipe. The result was simply magical. The crumb is tender, airy, fibrous, you can simply eat it with sponges. But this time I decided to add 35 g more sugar (140 g in total) and the structure of the crumb noticeably changed. But it had no effect on the taste, other than making it sweeter. So I don’t recommend deviating from the recipe. Compressed yeast.
Don't skimp on the salt.
Spices - optional. As usual, I have vanilla, cinnamon, nutmeg, cardamom.

Dissolve the yeast in milk and leave for 5 minutes.
Meanwhile, in the bowl of a food processor, combine flour, salt, spices, sugar, milk with yeast, yolks and knead for 3 minutes at low speed.
Then I add biga and continue kneading for 5 minutes at low speed.

Absolutely, the main difficulty of this test is not to overheat it. It is not allowed for the dough temperature to rise above 24 degrees. I check, if necessary, put it in the refrigerator to cool for 20 minutes, and then continue kneading at speed 2-3 for 10 minutes.

Add butter in small cubes and continue kneading the dough. The timing of this may be different for everyone. The main thing is not to overheat. Stop the combine from time to time and check the temperature.

And the main goal is the gluten window.

I add candied fruits (everything is as usual for me :)) There was a recipe, I’ll leave a link in the comments.
You need 200 g. Anything you like will do. I mix, round, wrap well in cling film and leave for 3 hours at room temperature.

The dough will rise perfectly and will be riddled with air bubbles.

I will bake it in special pans for Panettone.
They are stronger and denser than ordinary cardboard ones. I like it better this way. If you use ordinary ones, it is better to take a darker color. Height 10 cm, diameter 13.

I divide the dough into 3 equal parts, each 410 g.
I round it, seemingly stretching the top, and fill the molds 1/3. Cover with cling film and leave at room temperature for 2.5-3 hours.

And oh, Panettone looks so good in ordinary forms.
You can see how the dough slightly moved the paper. By the way, these forms are 9 cm high, 11 cm in diameter, 4 pieces came out. 310 g. any.

When the dough is about to finish proofing, you can prepare the almond crust.
It will come in handy: Egg white.
Almond flour.
Sugar.
Almond petals.

I mix everything (not counting the almonds) and this is what comes out.

I carefully grease the suitable Easter cakes, sprinkle them with petals and place them in a preheated oven at 180 degrees.
I immediately lower the temperature to 160-165 degrees and bake for 35-40 minutes until golden brown. It all depends on the size. I baked this time for 40 minutes.

This is the amount of glaze left. You can safely cook half a portion.

These are the rosy, beautiful cakes that came out.
But don’t relax, they are very tender and the dough can settle under its own weight.
They need to be cooled upside down. I pierce it with a skewer (skewers :)), turn it over and secure it to something suitable.

Something like this :)
Let it cool completely.

And the cakes are ready.

Rich, airy, tender, very fragrant. On top is a gristly, sweet almond crust and a lot of tasty, juicy candied orange peel.

And when compressed, the faithful Easter cake must certainly return to its previous shape.
I hope you like the recipe and find it useful!
All the best and best to everyone!!

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Italian Easter cake “Panettone”

Italian Christmas cake and Easter cake are called differently: panetone, panettone, Italian Easter, Italian cake, Italian Christmas cake, European cake, but it is very reminiscent of the Slavic Easter cake.

Ingredients for “Italian Easter cake “Panettone””:

Opara

• Milk – 240 ml
• Yeast (Fresh yeast - 25 g (or dry yeast 10 g)) - 10 g
• Sugar - 1 tsp.

Dough

• Wheat flour / Flour – 720 g
• Sugar - 120 g
• Butter – 120 g
• Salt - 1 tsp.
• Chicken egg - 2 pcs
• Egg yolk - 3 pcs
• Candied fruits – 120 g
• Raisins – 180 g
• Lemon zest (1 lemon) - 2 tsp.
• Pine nuts – 90 g
• Vanilla sugar - 1 tsp.
• Sunflower oil (for lubrication) - 1 g

Glaze

• Cocoa powder - 4 tbsp. l.
• Sugar - 5 tbsp. l.
• Milk - 5 tbsp. l.
• Butter - 50 g

Production time: 210 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Italian Easter cake “Panettone””:

1. Heat the milk (The milk should be slightly warm, but not hot).
2. Dissolve yeast in milk.
3. Add 1 tsp.
sugar and stir. Leave the dough in a warm place to swell for 30-50 minutes. 4. Melt the butter and 120 g of sugar over medium heat, and then cool slightly.
5. Add the cream-sugar mixture to the dough.
Mix the mass well. 6. Separate 3 yolks from the whites into a bowl, and then add two more eggs.
7. Grate 2 tsp.
lemon zest. 8. Mix raisins, candied fruits, nuts, lemon zest and 1 tsp.
flour. 9. Add eggs to the dough and mix.
10. Sift half the flour and salt into the dough, mix.
11. Add all the dried fruits and nuts, add vanilla and mix well.
12. Add the remaining 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) 13. Grease a deep bowl with vegetable oil and place the dough in it.
Cover with a towel and place in a warm space for 2 hours until the dough rises 1.5-2 times. 14. Grease baking dishes with sunflower oil.
Pour the dough into the molds, not filling them completely. 15. Melt 5 g of butter.
Brush the top of the panettone with melted butter and let sit for 30 minutes. (The dough will rise almost to the end of the pan). 16. Place the molds with the dough in the oven.
Bake for 40-45 minutes at 180°C. (Check the readiness of the panettone with a skewer) 17. Brush the panettone with chocolate glaze and decorate to your own taste (In the video, the panettone is decorated with crushed OREO cookies, snow-white chocolate and chocolate dragee)
To make the chocolate glaze, you need:
– Mix cocoa and sugar in a saucepan.
- Add milk.
Cook until thickened over low heat, stirring continuously. – Remove from heat, add butter and mix well.

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Panettone - Italian style Easter cake

Panettone (from Italian panettone) is an Italian light sweet pie with candied fruit and raisins, which is baked on Christmas Eve. Italians have a belief - the more dried fruits, spices, candied fruits, and nuts are added to the dough, the more successful the next year will be. In translation, the name of this confectionery miracle is interpreted as “small bread pie” with a very soft pastry or “luxury bread”.

The calorie content of a sweet dessert varies from 320 to 400 kcal per 100 g, it depends on the ingredients. You will learn how to prepare this delicacy so that even the most specific gourmets are satisfied from this article, which describes several interpretations step by step and with photos.

Italian Easter panettone

Easter panettone contains dried fruits, nuts, and candied fruits and is a common treat in Italy on Christian holidays. Almost all housewives use the recipe for Christmas and Easter, because the Italian dish is very similar to a regular Easter cake, 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.

• 200 g sugar;
• 150 g butter;
• 100 ml milk;
• 400 g flour;
• 40 g new yeast;
• 50 g almonds;
• 6 eggs;
• 100 g raisins;
• Lemon;
• 70 g candied fruits;
• 2 small spoons of lime juice;
• A teaspoon of vanilla sugar;
• Salt - a pinch;
• 60 ml cognac;
• About 1/2 small spoon of cardamom;
• A teaspoon of ground nutmeg.

1. Pour boiling water over raisins and pour cognac;
2. Melt the butter;
3. Dissolve the yeast with a small amount of sweet sand in warm milk and leave 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 we add candied fruits, lemon zest, raisins, slightly dried and chopped almonds (dried apricots are fine). Mix the dough mixture and place it in a warm place to rise for about an hour;
7. We coat the Easter cake molds with butter, put the dough on the third part - let it stand for a little while;
8. Bake for an hour at a temperature of 180 degrees, then cool;
9. Beat 2 egg whites with a pinch of salt, add lime juice and 100 g of sugar evenly. Pour the finished glaze onto the Italian cakes, dry them slightly in a warm oven, and decorate as desired.

Usually Italians do not cover the “Milanese dish” with glaze; this is a matter of taste. You can simply sprinkle with sweet powder.

Panettone Christmas Butter Cake

In order to prepare panettone cupcakes, you need a lot of time and patience, but in the end you will get a great result and your efforts will more than pay off, because the making process is not difficult.

In Italy, it is not customary to sprinkle a culinary masterpiece with sweet powder or glaze the top. When the dough mixture fits in the mold, a deep cut in the form of a cross is made on top and the Italian panettone blooms like flowers during baking. But you can throw the top flat.

• Milk and sugar - a glass each;
• Raisins – 100 g, (you can also add dried apricots – 100 g);
• Yeast – 30 g;
• Wheat flour – 5 cups;
• Testicles – 3 pieces;
• Yolk (0.5 – for the dough, 0.5 – for lubrication);
• Finely chopped candied fruits – 150 g;
• Vanillin, nutmeg, cardamom;
• Butter – 150 g;
• Lemon or orange zest – optional (large spoon);
• Salt.

1. Knead the yeast with sugar (a large spoon), add some salt, add warm milk, mix thoroughly;
2. Add 2 cups of flour, stir the liquid with the flour until it absorbs the milk, until you get a medium-sized, viscous dough;
3. Cover the dough with a lid and place it in an oven preheated to 60 degrees (turned off). The dough should double in size and bubble within an hour;
4. Mix it independently, add vanilla, sugar, eggs beaten in advance with 1/2 yolk, melted butter. Knead thoroughly until the mixture is homogeneous. Add flour (two glasses), cardamom and nutmeg (a small spoon here and there) and repeat the manipulation;
5. Place the dough layer on the table and knead until soft and pliable. We spend the last cup of flour for adding it; as a result, the dough mass comes out soft, oily, and elastic;
6. Place it in a large bowl with oiled walls and bottom, cover it, and let it proof in a warm place at home for 1.5 hours or more. Testice increases 4-5 times;
7. Knead it, add candied fruits, zest, dried apricots, steamed raisins, knead again;
8. The dough mass must rise in the mold in which you will prepare Easter panettone. We grease it with oil, lay oiled parchment on the bottom and walls;
9. Again, put it in a warm room for 50 minutes. The dough increases in volume perfectly;
10. Place it in the oven, preheated to 180 degrees, bake for 45-50 minutes. About 20 minutes before readiness, remove and coat with yolk;
11. Carefully remove the finished Christmas cake from the mold and cool on a wire rack.

The warm baked goods are wrapped in beautiful paper and tied with an eye-catching ribbon. A savory delicacy must sit and become saturated with appetizing odors, so it is not recommended to cut it right away.

Usually the cupcake is served with hot chocolate, reddish wine or fragrant coffee.

Panettone recipe from Yulia Vysotskaya

This famous, rich and fragrant product is an excellent analogue of the Slavic Easter cake.

• 160 g coffee sugar;
• 8 eggs;
• 70 g new yeast;
• 1.2 kg flour;
• 2 oranges;
• 4 egg yolks;
• Half a kilo of butter;
• Large spoon of vegetable oil;
• Half a kilo of raisins;
• 30 g almonds, chopped into flakes;
• Half a teaspoon of sea salt;
• 380 ml milk;
• Small spoon of vanilla extract.

1. Preheat the oven to 190 degrees in advance;
2. Prepare the dough: heat 360 ml of milk, combine with a small spoon of sweet sand and yeast, knead using a food processor;
3. Add 1/2 part of the flour (with the combine running), add 4 eggs, add vanilla extract, add salt;
4. Add the remaining flour, 4 eggs and continue mixing;
5. Combine 150 g of sugar with 3 yolks and beat with a blender. Add 250 g of melted butter in parts while the appliance is running;
6. In medium portions, add the yolk-cream mixture to the dough mass, which we do not stop constantly kneading;
7. Add the remaining melted butter in portions and stir the dough until smooth for 10 minutes at medium speed;
8. Lubricate a huge container with vegetable oil, place the dough there, cover with a damp towel, and place in a warm place (excluding drafts) to rise. The dough ball should approximately double in volume;
9. Grate the zest of the washed oranges on a grater with small holes;
10. Place the orange zest and two handfuls of raisins into the suitable dough mixture, knead it independently using your hands;
11. Add the remaining raisins in parts and mix again;
12. Place the dough in Easter cake molds, cover with a damp towel, and put in a warm room for an hour;
13. Mix the remaining milk with the yolk, grease the surface of the Italian sweets, and place in a preheated oven for 35-40 minutes.

Cool panettone from Yulia Vysotskaya in the molds and sprinkle with almond flakes.

Video: Recipe for Italian Panettone cake

Italian panettone cake - I cook it for every Easter (quick recipe)

Italians usually bake Panettone for Christmas and New Year, but in fact it is the most delicious cake! That’s why I recommend baking it for Easter - you won’t regret it! It is simply impeccable, and so fragrant! The crumb is moderately sweet, tender and very airy.

In Panettone you can add any dried fruits, nuts, zest, candied fruits - whatever you like. And decorate it with icing on top - then you are guaranteed admiring reviews from everyone who tries your cake!

1. Ingredients:
2. Making Panettone:
3. Panettone glaze recipe:

Ingredients:

for 5 pcs liter molds

• 240 g butter
• 240 g sugar (no more)
• 50 g new yeast (can be replaced with dry yeast - 20 g)
• 480 ml milk (can be water)
• 1.5 tsp. salt
• 4 testicles
• 6 yolks
• 1.5 kg flour
• 250 candied pineapple peels (or all candied citrus peels, or dried fruits)
• 4 tsp. orange or lemon zest
• 350 g raisins
• 200 g nuts (preferably pine)
• 1 tsp. anise seeds (optional)
• vanilla sugar
• vegetable oil

Making Panettone:

1. Heat the milk until warm and dissolve the yeast in it, add 1 tbsp. l. Sahara. Stop foaming.
2. Melt the butter and sugar and set aside.
3. Mix dried fruits, zest, nuts and 1 tbsp. l. flour.
4. Lightly beat the yolks and eggs.
5. Pour melted sweet butter into our yeast dough and stir.
6. Add eggs and mix again.
7. Add 1/2 part of the flour (750 g) and salt and stir until smooth.
8. Add dried fruits with nuts and vanilla.
9. Now add the rest of the flour evenly, kneading with a greased hand until you get a soft but not sticky dough.
10. Transfer the dough to a greased container, cover with a towel and leave to rise in a warm place for 2 hours or until the dough has doubled in size.
11. Take out the risen dough and divide it into 5 koloboks. Leave them on the table for a couple of minutes.
12. Prepare panettone molds: grease with oil and line with baking paper or foil.
13. Divide the dough into molds - one-half the size, no more.
14. Brush the top with vegetable oil using a pastry brush.
15. Leave to stand for another 40-50 minutes in a warm place. The dough will double in size again.
16. At this time, preheat the oven to 180 degrees.
17. Place the Panettone in the oven and bake for about 30-40 minutes until golden brown and the splinter inserted into the crumb remains completely dry. Do not open the oven for the first 20 minutes!
18. Cool the Italian cakes for a few minutes and then remove from the pans.

Panettone glaze recipe:

• The most common sweet - mix 200 g of sweet powder with 4 tbsp. l. lemon juice and apply to cooled cakes.
• Protein glaze - beat 2 egg whites with a pinch of salt and evenly add 1 cup of sugar, continuously whisking, until the sugar dissolves. Apply to warm Easter cakes.

You can simply sprinkle Panettone with sweet powder - and it will also be delicious and wonderful!

See another frisky Panettone recipe: