Italian Easter panettone recipe. Italian pasca panettone: how to cook

Recipes for this holiday Easter baking there is a great multitude, and every nation adds to Easter cake its national identity. 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 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 fruit cake 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 world 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 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, mix soft butter. At the same time, it is very important to intervene, without rushing, 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 much 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;
• eggs room temperature- 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. In a 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 fruit 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 landing in the oven on top of the cake sharp knife carefully make a cross-shaped incision and put art. 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.

Cooking instructions

6 hours + 3 hours Print

1. The first thing to do is prepare the dough for the Italian pasca. Warm up the milk a little (it should be slightly warm, but not hot). We dilute the yeast in milk, mix, add a teaspoon of sugar, stir. Let the dough swell a little.

2. Mix the butter with 120 g of sugar (you can melt the butter a little in a saucepan) and add the slightly cooled butter to the milk with yeast, stirring the mass well. Crib How to prepare yeast

3. Break two eggs into a bowl, add three more yolks to them. In a separate bowl, mix lemon and orange zest with raisins, candied fruits, nuts and add 1 tsp of flour so that the mixture is crumbly.
Crib How to prepare the zest

4. Add eggs to the dough, mix. Then add half the sifted flour and salt there, mix. Pour in a mixture of dried fruits and nuts, mix.
Crib How to check egg quality

5. The most crucial moment in the preparation of panettone is to add flour in small portions, and then start kneading the dough. This will take at least 10 minutes. The dough should not be liquid, but not thick either, it can stick a little to the hands, the dough should “breathe”.

6. Grease a deep bowl vegetable oil, put the dough there and cover it with a towel.

7. Put in a warm place for 3.5-4 hours until the dough rises 1.5-2 times.

8. After the dough has risen, lay it out in the forms, filling them not completely. Brush the top of the Italian pasta with oil and leave for another 30 minutes (the dough will rise almost to the end of the form).

9. We put the forms with the dough in the oven, heated to 180 degrees, for 40-45 minutes. Check the readiness of the Italian cake with a toothpick. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

10. While the paska is being prepared, we make “fondant”. To do this, beat the proteins until stable peaks, add powdered sugar and beat again. Optionally you can add lemon juice. Grease the pasta with glaze and decorate as you like.
Crib How to beat egg whites

Description

Panettone- festive sweet Italian bread, which is somewhat reminiscent of our Easter cakes. It is noteworthy that panettone is prepared in Italy not only for Christmas, but also for Easter, including. Even the method of preparation, for sure, will seem familiar to you. The dough for panettone is kneaded in several stages, and each of them is described in detail below. The following is a very clear step by step recipe cooking christmas Italian bread with photo.

Such a cake will turn out to be very satisfying and tasty at home. In the process of cooking, amazing aromas of pastries, vanilla, sugar and candied fruits will soar in the apartment. You can try making this italian cake for Easter and surprise him unforgettable taste all the assembled guests. panettone, like any other baking, it is very picky about kneading the dough, but if you overcome this stage, then you will get a stunningly appetizing puffed bread, the taste of which will more than cover all the efforts and time spent on it. Let's start cooking a festive Italian panettone.

Ingredients

• 
  (260 g)
• 
  (250 g)
• 
  (160 g + 1 tsp to activate the yeast)
• 
  (1 pod)
• 
  (160 g)
• 
  (12 g)
• 
  (60 ml)
• 
  (80 g)
• 
  (120 g)
• 
  (4 things.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (5 g)

Cooking steps

Pour all the indicated amount of milk into a saucepan and heat it. Add one teaspoon of sugar and 9 grams of fresh yeast. Grind the ingredients and thus activate the yeast for 2-3 minutes. We do not bring milk to a boil, we wait for the moment when the liquid in the saucepan begins to foam. Take the milk off the fire. We combine all the flour we have and add 100 grams of the resulting mixture to milk, carefully knead the ingredients until smooth. Knead the dough for 10-15 minutes until it becomes sufficiently dense and elastic.



We roll the resulting dough into a ball and put it in a deep bowl, cover cling film and give it time to settle down. You can turn on the oven to the lowest heat and send the bowl of dough into it for about an hour.



As a result, our dough should increase in size at least twice.



Let's move on to the next step. In a separate deep bowl, mix 200 grams of combined flour, the remaining fresh yeast and two chicken eggs. Thoroughly knead the resulting mass, then add our doubled dough to it, mix all the ingredients thoroughly. Add 45 grams of sugar and a third of the softened butter to them in a bowl, mix the ingredients again with your hands. Do not use extra flour for kneading: even if the dough sticks to your hands and the countertop, just scrape it off and continue kneading.



Knead elastic and soft dough for 15 minutes until it becomes the same as shown in the photo.



We put the dough in a bowl, send it back to the oven so that it infuses and doubles in size. This can be done at room temperature, but it may take a little longer.



Let's proceed to the third stage of kneading the dough for panettone. We shift our dough, doubled in size, onto a dry and clean countertop, add 2 more chicken eggs, 2 large yolks, the remaining flour with sugar and the entire remaining piece of butter to it. Knead the dough either on the countertop or in a wooden voluminous bowl using a wooden spoon. Knead the dough until smooth for 15 minutes, add raisins, candied fruits and seeds from one vanilla pod to it.



We continue to knead the dough for another 15 minutes without additional use of flour. Knead the dough with your hands until it becomes an elastic and dense ball.



We repeat the procedure with doubling the mass of the dough: put it in a bowl and send it to the oven at the most low temperatures. During this time, we will prepare the baking dishes: you can make one large Italian Christmas bread or several small ones. The selected forms are densely covered parchment paper so that it was significantly higher than the form itself.



Divide the dough into equal parts with a metal pastry spatula, roll each part into a ball and put into molds.



Or put all the dough in one big shape. Then leave the dough to rise a little. Egg white Beat thoroughly with a whisk and cover the top of the panettone with it. We make a cross-shaped incision on the surface of the dough and put it in the center small piece butter. We preheat the oven in advance to 200 degrees, send the form with panettone into it to bake in this form for 10 minutes. Then we reduce the temperature to 180 degrees, cover the form with foil and continue to bake Italian Christmas bread for another 50 minutes until cooked. Keep an eye on the readiness of the bread constantly: if the cut in the bread no longer sticks to the knife, then the panettone is ready.



Ready meal garnish with powdered sugar if desired and serve only warm, reheat in the oven before serving again. Italian panettone cake is ready.



Bon appetit!

Many mistakenly believe that panettone is an Italian Easter cake.

I already wrote once that panettone in Italy is a traditional Christmas pastry. But I always bake panettone at Easter.

Firstly, because in shape they are poured out by our kulchas (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 cake than a muffin.

Here, in Greece, I didn’t find panettone molds at that time, so I took paper forms for the cake.

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

To be honest, I didn't like chocolate here. I advise you to do according to the classics of the genre - with raisins and candied fruits. I wrote you a recipe for homemade candied fruits yesterday. In addition, after this recipe you will have 4 free proteins, and this great occasion 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 come up properly.

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

Products:

*on 2 panettones of 500 gr. or 4 to 250 gr.

16:00 - dough

• strong flour (baking, 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 (baking, 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 lubrication - 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 gr. As a rule, this is a baking flour or flour of the 1st grade, but not always. Nordic flour also has 13 g of protein.

Preparation procedure:

It is important not to leave the dough on proofing longer than I have indicated. If you can’t follow the recipe in any way, then it’s better to underdo it, otherwise the dough will turn sour.

16:00 - dough

21:00 - first dough

09:00 — second dough

16:00 - baking

In the morning next day panettone is the best.

We store panettone, carefully wrapping it with cling film, up to 3 days. If you need longer, ready-made panettone or dough can be frozen in the freezer.

Happy Holidays to you!

Everyone delicious Easter cakes and hard eggs!

Olya Afinskaya

Help bake better

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 made from yeast dough with raisins and orange.

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. Let the dough 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.

Bon appetit!

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 vanillin 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 fresh yeast in warm milk, 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 on the table as usual. 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 parts and place in an oiled panettone mold (or paper cake pans, 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!