What is the name of the Italian Easter cake. Italian Easter Panettone: Recipes

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

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

Italian Easter panettone

Easter panettone 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 dish is very similar to the standard one, although it has its own differences. Panettone does not add a lot of eggs and butter, but is generously flavored with spices: cardamom, nutmeg, vanilla.

Composition of products:

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

Cooking instruction:

1. Pour boiling water over raisins and pour brandy;
2. We melt the butter;
3. Yeast with no big amount granulated sugar dissolve in warm milk and remove for 15 minutes;
4. In a container, mix flour, vanilla, butter, yeast, 100 g of sugar, spices;
5. In this mass we add 4 eggs and 2 yolks;
6. Next, put candied fruits, lemon zest, raisins, slightly dried and chopped almonds (you can use dried apricots). We knead the dough mass and place it in heat to rise for about an hour;
7. We grease the molds for Easter cakes with oil, put the dough on a third - let them stand for a while;
8. Bake for an hour 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 out finished glaze on Italian Easter cakes, dry a little in a warm oven, decorate as desired.

Usually, Italians do not cover the “Milanese dish” with icing, this is a matter of taste. You can just sprinkle with powdered sugar.

Panettone Christmas Cake

It takes a lot of time and patience to make panettone cupcakes, but in the end you will get an amazing result and your efforts will pay off with interest, because the cooking process is not difficult.

It is not customary in Italy to sprinkle a culinary masterpiece with powdered sugar or glaze the top. When the dough fits in the mold, a deep cut in the form of a cross is made on top and the Italian panettones bloom like flowers during baking. But you can leave the top flat.

Required components:

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

Cooking scheme:

1. Knead the yeast with sugar (large spoon), add salt, add warm milk, mix thoroughly;
2. Pour 2 cups of flour, stir the liquid with flour until it absorbs milk, until a medium consistency, viscous dough is obtained;
3. We cover the dough with a lid, place it in an oven preheated to 60 degrees (turned off). Opara in an hour should grow several times, bubble up;
4. We mix it ourselves, add vanilla, sugar, pre-beaten eggs with 1/2 yolk, melted butter. Mix thoroughly until a homogeneous substance. Add flour (two glasses), cardamom and nutmeg(somewhere in a small spoon) and repeat the manipulation;
5. We spread the test layer on the table, knead until soft and plastic. We spend the last cup of flour on adding, as a result, the dough mass is soft, oily, elastic;
6. We put it in a large bowl with walls and bottom smeared with oil, cover it, put it on proofing in heat at home for 1.5 hours or more. Testice increases 4-5 times;
7. We crush it, add candied fruits, zest, dried apricots, steamed raisins, knead again;
8. The dough mass should rise in the mold in which you will prepare the Easter panettone. Lubricate it with oil, lay oiled parchment on the bottom and walls;
9. We clean it again in a warm room for 50 minutes. The dough increases well in volume;
10. We put it in the oven, heated to 180 degrees, bake for 45-50 minutes. 20 minutes before readiness, remove, coat with yolk;
11. Carefully remove the finished Christmas cake from the mold and cool on a wire rack.

Delicate pastries are wrapped in beautiful paper, tied with a spectacular ribbon. delicious treat should be infused, soaked in appetizing aromas, so it is not recommended to cut it immediately.

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

Panettone recipe from Yulia Vysotskaya

This famous, rich and fragrant product- a wonderful analogue of the Slavic Easter cake.

List of ingredients:

• 160 g brown sugar;
• 8 eggs;
• 70 g fresh yeast;
• 1.2 kg flour;
• 2 oranges;
• 4 egg yolks;
• Half a kilo of butter;
• A large spoonful of vegetable oil;
• Half a kilo of raisins;
• 30 g almonds, cut into flakes;
• Half a teaspoon of sea salt;
• 380 ml of milk;
• Small spoonful of vanilla extract.

Preparation description:

1. We preheat the oven to 190 degrees;
2. We prepare the dough: heat 360 ml of milk, combine with a small spoonful of granulated sugar and yeast, knead with a combine;
3. Pour 1/2 of the flour (with the combine running), add 4 eggs, add vanilla extract, add;
4. Stir in the rest of the flour, 4 eggs and continue to stir;
5. Combine 150 g of sugar with three yolks, beat with a blender. We introduce parts of 250 g of melted butter with the device running;
6. In medium portions, add the yolk-cream mixture to the dough mass, which we do not stop constantly kneading;
7. We introduce in portions the remnants of the melted butter and stir the dough until smooth for 10 minutes at medium speed;
8. Lubricate a large container with vegetable oil, place the dough there, cover with a wet towel, put in heat (we exclude drafts) on the “approach”. The test ball should approximately double in volume;
9. We rub the zest of washed oranges on a grater with small holes;
10. We put the orange zest and two handfuls of raisins in the approached test mass, knead it ourselves with the help of our hands;
11. We mix in parts of the remaining raisins, mix again;
12. We lay out the dough in molds for Easter cakes, cover with a damp towel, remove for an hour in a warm room;
13. Stir the rest of the milk with the yolk, grease the surface of the Italian delicacy, send it to the preheated oven for 35-40 minutes.

Panettone from Yulia Vysotskaya cool in molds, sprinkle with almond flakes.

Video: Panettone Italian Cake Recipe

Panettone is a traditional Milanese Christmas cake. yeast dough with the addition of candied fruits, dried fruits and nuts. Despite the fact that Italians bake it on Christmas and New Year's Eve, this pie is an excellent analogue of Slavic Easter cakes due to the strong similarity of recipes and appearance.

In Italy, Panettone has many different stories of origin, but the only constant fact in all these stories is the birthplace of this cake - Milan. The name "panettone" comes from the Italian word "panetto", which means "small bread pie". The augmentative Italian suffix "-one" changes the meaning to " big pie».

The origin of this cake dates back to the time of the Roman Empire. The ancient Romans sweetened ordinary yeast bread with honey and added candied fruits and dried fruits to it. Over the centuries, this "tall yeast fruitcake" has occasionally appeared in art, for example, in a 16th-century painting by Pieter Brueghel the Elder. Also, panettone is mentioned in the book of the famous Italian Renaissance chef Bartolomeo Scappi, the personal chef of the popes and emperors during the reign of Charles V.

The first record of Panettone can be found in the writings of the 18th-century Italian philosopher Pietro Verri, who named the cake "Pane di Tono" meaning "luxurious cake".
This recipe is from On Cooking, p. 1139. I haven't changed much of the recipe, other than replacing the water with milk and the lemon zest with orange; from dried fruits, I only had raisins, but the original recipe has dried pineapples And pine nuts. But you can add whatever you like to it, for example, dried apricots, figs, candied oranges, prunes, any nuts. Pine nuts tender and sweet, in my opinion, will suit the most. Top with powdered sugar or sprinkle sugar icing as you like. A very important point: the eggs must be room temperature, and the yeast is fresh (both dry and not dry).

Ingredients:
120 gr unsalted butter,
120 gr sugar
25 g fresh yeast (or 10 g dry)
240 ml water (or milk)
1 tsp salt (5ml),
2 eggs,
3 yolks,
720 gr flour,
120 gr dried pineapples(optional)
2 tsp lemon or orange peel,
180 gr raisins,
90 gr pine nuts (optional)
1 tsp anise kernels (optional)
1 vanilla pod or vanillin
vegetable oil.

Cooking:
1. In a large bowl, make a dough: dilute in warm milk or water (about 40 degrees, do not overheat - yeast will die in hot liquid) 1 tsp. sugar and 25 g fresh yeast or 10 g dry. Set aside and let them swell a little.

2. Melt butter and sugar in a small saucepan. Set aside, cool down. Important point: you need to put sugar exactly as much as indicated in the recipe - 120 gr, if you put more, the cake will not rise.

3. Separate the yolks from the proteins. For the test, we need 2 eggs + 3 yolks.

4. Rub the zest. We need to get 2 tsp. zest. The original recipe is lemon peel, well, whatever you like. I like orange flavor, it is sweeter.

5. Mix all dried fruits, zest, vanilla beans (if using), nuts with 1 tsp. flour. We set aside.

6. Add to the water (or milk) with yeast, which is already slightly swollen, melted butter with sugar. Mix well.

7. Add lightly beaten eggs. Knead again.

8. Sift half the flour (360 gr) and salt.

9. Knead so that there are no lumps left.

10. Add dried fruits, zest, vanilla beans and nuts. We mix.

11. Add the remaining flour in small portions. Knead the dough for about 7-10 minutes, until the dough becomes soft and elastic, and stops sticking to your hands. Here you need to look, because. different flour behaves differently, so the dough may take a little more flour. To prevent the dough from sticking to your hands, lightly grease your hands. vegetable oil. Put the dough in a bowl greased with vegetable oil. Cover with a towel and let stand in a warm place for about 1.5-2 hours; We need the dough to double in size.

12. In the meantime, the dough is coming up, cut out mugs from baking paper for the bottom of the molds and strips for the sides.

13. Lubricate the molds with vegetable oil, put the paper on the bottom and sides. Molds with a volume of approximately 1 liter.

14. Check the dough. It should rise at least 2 times.

15. Transfer the dough to a floured work surface. We divide into two equal parts. We form smooth balls, cover with a towel and let them rest for 5 minutes.

16. We lay out the balls of dough in molds. Lubricate the top of the dough with vegetable oil. Let stand another 35-50 minutes.

17. The dough should rise twice or even three times again. I have risen very much, I could safely take three liter molds, since the dough will rise even more in the oven. Or you can bake the whole dough in one great shape, for example in a 5 liter saucepan, as I will do next time.

18. We heat the oven to 180 degrees. Bake Italian Easter cakes for 35-45 minutes, until the top is well browned. We take out the finished cakes from the oven, check the readiness with a wooden stick. Let them cool down for 5-10 minutes. Remove from molds and let cool completely before slicing. These Easter cakes (and all Easter cakes) are usually tastier the next day after baking. I left them in shape all night.

19. Everything! The next morning, sprinkle the cake with powdered sugar or pour over with icing sugar, which can be made from 100 gr. powdered sugar and 2-3 tbsp. lemon juice. In general, we decorate Easter cake at our discretion.

20. And here he is in the context - perfect! And how delicious it smells! Aromas of orange zest, vanilla beans and the delicious smell of yeast baked goods stay in the house all night and all day! The crumb of the cake turned out to be tender, soft, fragrant, moderately sweet. I can imagine how delicious this cake is, if you add dried pineapples, citrus fruits and pine nuts, as in the original recipe!

21. Well, this is the second cake! For some reason, he strongly, but very evenly, rose from the form, resembling the instinctively unconscious)))

23. Also, you can also bake the dough in a cake pan or in such a round shape.

24. And here the dough is divided into three liter forms and 9 mini-cakes from muffin molds and decorated with protein glaze. Protein glaze looks more elegant and familiar, plus it makes the cake sweeter!

Happy holidays, dear friends! With all my heart I wish you peace, kindness, health and joy! May your home be filled with comfort, warmth, happiness and prosperity every day!!!

Recipes panettone there are many on the Internet. In the hope of finding the one whose result would be as close as possible to the real Italian, which I once had the good fortune to try, I made several attempts to reproduce that unforgettable taste and aroma.

In a word, very tasty! How long the cake does not go stale, I could not determine - this pastry of the ball was eaten one of the first, despite the fact that it baked a double norm and there was a lot more. But I can say for sure that when the last cake was eaten on Monday (and baked on Thursday), the crumb was still soft and juicy.

I concluded for myself that out of the whole variety of all the homemade and Easter cupcakes that I had a chance to try, this one is the best and deserves to be in the center holiday table! I'm sure I'll bake italian panettone cake not just for Easter, I hope you do too.

Ingredients:

• dough:
• milk 180 ml
• fresh pressed yeast 22 g
• sugar 1.5 tbsp
• flour 1.5 tbsp
• dough:
• 4 cups flour (you may need a little more or less)
• 6 eggs (3 whole and 3 yolks)
• sugar 2/3 cup
• butter 150 g
• salt 1 half teaspoon
• vanillin
• orange peel
• raisins 100 g
• dried apricots 50-75 g
• cognac (wine) 100 ml
• powdered sugar for decoration

Italian panettone cake - recipe

So armed necessary products, and most importantly, good mood and pure thoughts, let's get started. Finally, a couple of tips: do not deviate from the recipe, it is very important to follow all the steps and subtleties in cooking, and you will get excellent result! Make sure all foods are at room temperature.

The panettone oven is better after all in the forms bigger size, - so it will turn out softer and juicier (checked!) Let's start with the dough. Dissolve the yeast in warm milk, 1.5 tablespoons of sugar and add the same amount of flour.

Stir, cover with a clean cloth and place in a warm place for 30 minutes to let the yeast bacteria work. Melt the butter in a mixing bowl and let it cool slightly.

For the test, we need 3 eggs and 3 yolks. Beat them lightly with a whisk along with sugar.

As soon as the dough has increased in volume and taken on a fluffy hat, we will continue.

Pour the eggs beaten with sugar into the melted butter and mix.

Next, carefully introduce the dough.

Add half the flour with salt, mix well until the lumps disappear.

Flour must be sifted to enrich it with oxygen. Vanillin can be added at this stage. Gradually, in small portions, introduce the remaining flour into the dough, continuing to stir with a spoon.

In no case do not add all the remaining flour at once, since everyone has different flour and it may need either less or more, depending on its quality. When the dough becomes viscous when kneading (by this time I have already introduced 3.5 cups of flour), we will dump it on a table dusted with flour (this flour is also included in the total) and continue kneading with our hands.

I want to immediately warn you against possible mistakes - the dough for panettone should not be steep, but at the same time not liquid, so that it does not stick to your hands when kneading. Try not to add more flour than indicated in the recipe (during the kneading process, I gradually added the remaining 0.5 cups of flour), and to make it easier to work with the dough, periodically grease the table and hands with vegetable oil (by the end of the kneading, you won’t need oil ).

You should knead the dough with your hands for a long time - 10-15 minutes (I admit, this fact did not bother me at all, since I like working with the dough, in addition to everything, it has a very pleasant soft texture and kneading it is a pleasure!), - this is done in order so that gluten develops, thanks to which the structure of the future Easter cake will acquire all the qualities that I spoke about earlier. So, the dough is kneaded and now we will send it to come up to a warm place.

Considering that it will rise 2-2.5 times, it is better to take a deep bowl. The dough rising process can take from 1.5 to 2 hours, depending on how warm the place you have chosen for this. While the dough is coming up, pour raisins and dried apricots with alcohol (you can use cognac or, like me, wine).

After 1 hour, put them on a sieve, let the remaining alcohol drain and roll in a small amount of flour. On fine grater Grate the zest of one orange.

Mix it with raisins.

The dough that has already risen by that time looks like this.

We carefully lay it down with our hands, then put it on the table and knead it (kneading the dough, you will feel how air bubbles burst under your hands - this is the effect that we have been achieving for so long, kneading the dough).

Now let's level the dough into a layer and evenly lay out a part of the raisins with dried apricots evenly over the entire surface.

Roll up the envelope and repeat this procedure again, using the rest of the raisins.

Knead the dough once more and let it rest for 5 minutes.

In the meantime, we will prepare the forms in which we will bake the panettone. It is very convenient to use ready-made paper molds, which are now sold in stores - you do not need to lubricate them, besides, they act as a kind of decoration. We fill the forms with dough halfway, grease the tops with vegetable oil and send to part, covering with a towel.

We will wait until it takes up the entire volume of the form (it took me about an hour), then we will send it to the oven.

It must first be heated to 190 degrees. The duration of panettone baking is on average 45 minutes, while the first 15 minutes temperature regime 190 degrees, and then lower it to 165. If you notice that the tops of the cakes are browning heavily during baking, then cover them with foil. Cool the finished Italian ones completely (do not forget to check the readiness wooden skewer) before serving.

The aromas are so divine that it is very difficult to wait until the panettone has cooled down. Italians, as a rule, do not cover panettone with icing, and I understand them - its taste is so self-sufficient that extra sweetness is useless here, although, of course, this is all a matter of taste. I just sprinkled a little powdered sugar, but you can decorate in your own way.

Italian panettone. Photo

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. Lubricate a deep bowl with 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 readiness Italian Easter 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. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, 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 whisk again. Lemon juice can be added if desired. Grease the pasta with glaze and decorate as you like.
Crib How to beat egg whites

italian easter Panettone is a traditional treat in Italy on a Christian holiday. It is based on candied fruits, nuts and dried fruits. The cake is baked on the eve of the Christmas holidays. Many people use this recipe for Easter, this is due to the similarity with the standard Easter cake.

From this article you will learn:

Italian Easter Panettone: Recipes

Photo: Italian Easter Panettone

Many experts still do not know which belief is correct. Only one thing is known, Milan is definitely the birthplace of delicious treats. The pie is named Italian word Panetto means "little bread pie". This delicate pastries, and the composition is slightly different from ours traditional easter, in connection with which the muffin is very soft, and it is easier to tear than cut.

Historical reference

Italian Easter has several origin stories. For the first time pastries were cooked in times ancient rome. The Romans tried to create tasty treat, by sweetening bread with honey, candied fruits and dried fruits. For a long time, this treat featured in 16th century paintings.

The pie was repeatedly mentioned in the book of Bartolomeo Scapia. It's famous italian chef who became famous during the Renaissance.

Milanese Panettone has repeatedly figured in the writings of Pietro Veri, these are philosophers of the 18th century. He gave the treat the name "Pane di Tono", which means "luxury cake".

Classic cooking panettone recipe

Photo: Classic Italian Easter Panettone Recipe

To prepare real Milanese bread, you need to prepare the following ingredients

• yeast packaging;
• 70 g;
• a quarter cup of water (preferably warm).

For sourdough;

• a couple of yolks;
• 60 g of granulated sugar;
• 60 g butter;
• half a glass;
• a glass of flour.

For re-kneading:

• 60 g flour;
• 20 g of melted butter;
• 2 yolks;
• dried fruits and candied fruits to taste;
• some raisins.

How to make Panettone:

1. To prepare the sourdough, you need to dissolve the yeast in water and add flour to it. All ingredients are mixed together.
2. Then the remaining flour is added to them, and the resulting dough is sent to a warm place. Italian recipe implies an approach within 4-8 hours. Many experts recommend leaving the dough overnight, during this period the dough should rise twice.
3. The first kneading is done using water and flour, then yolks and sugar are added to the mixture. Oil is added to the resulting dough, everything is thoroughly mixed and sent for 4-8 hours in a warm place.
4. The second batch involves the use of the remaining ingredients, including candied fruits and raisins.
5. The resulting dough is sent to molds and placed over a preheated oven for 4-6 hours.
6. Then it is smeared with oil and baked in the oven for 7 minutes at a temperature of 190 degrees, and 45 minutes at 180 degrees.
7. The finished cake must be cooled and hung over a small saucepan for 9-11 hours.

Photo: how to cook Italian Easter Panettone

The recipe is long, but all the work will be rewarded with incredible taste.

Italian Panettone Cake: Recipe

Italian panettone cake has several recipes. Each of them is slightly different in terms of ingredients and method of preparation. This italian cupcake prepared a little differently.

Photo: Italian easter cupcake

To create a delicious pie, you need to prepare the following ingredients:

• 100 g butter (unsalted);
• half a glass of sugar;
• a glass of water or milk;
• packaging of dry yeast;
• a spoonful of salt;
• 2 whole eggs;
• 3 yolks;
• 700 g flour;
• 100 g dried pineapples;
• half a glass of raisins;
• anise grains;
• 50-70 g;
• vanillin;

Preparing the Italian Easter Pie:

1. First, a dough is made, it is based on yeast dissolved in milk and a spoonful of sugar. The ingredients are mixed together and sent to a warm place until swelling.
2. Meanwhile, the butter is melted along with the sugar. Important: sugar should be exactly 100 g, no more and no less. Otherwise, the dough will not rise.
3. To prepare the dough, you need to take 2 eggs and 3 yolks.
4. Then the zest is rubbed (exactly 2 teaspoons). All dried fruits, including nuts, are mixed with a spoonful of flour and set aside.
5. In milk or water with yeast, you need to add pre-prepared butter with sugar and mix everything well.
6. Next, stir in the beaten eggs and 350 g of flour, there should be no lumps.
7. Dried fruits are added to the dough, and everything is kneaded again (about 10 minutes).
8. Then everything goes to a warm place for a couple of hours. It should rise at least 2 times.
9. From the resulting dough, balls are formed, which are sent to pre-oiled molds.
10. Bake for approximately 45 minutes at 180 degrees.

Quick preparation of delicious Easter cake

Photo: Italian easter pie Panettone

Classic recipe with a photo requires a serious time investment. In most cases, it takes about a day to prepare. There is also a light version of this action. For cooking you will need the following ingredients:

• a glass of milk;
• tsp a spoonful of sugar;
• 100 g butter;
• half a glass of flour;
• 3 eggs;
• lemon peel;
• 2 cups of flour;
• a glass of a mixture of various nuts and dried fruits;
• vanilla sugar.

How to cook Italian Easter quickly:

1. To begin with, flour is sifted, then yeast dissolved in milk is added to it. The resulting dough is sent for an hour to a warm place.
2. Meanwhile, the zest is prepared along with 2 eggs, yolk and butter.
3. Flour is mixed with salt and yeast.
4. Then candied fruits and dried fruits are added to the dough.
5. The resulting mixture is sent to a warm place for 1.5 hours. It should rise about 2 times, then it is baked in a bread machine.

Video: how to bake an Italian Easter cake

Recipe Italian pastries, is different pleasant taste and incredible aroma. You can cook a treat for any holiday. It will make a great addition to your holiday table. Italians always bake panettone at Christmas.