Italian Easter Panettone: Easter recipe with photos for cooking at home. Italian panettone cake

Panettone is an Italian Christmas cake that is very similar to ours. Easter cake. But Panettone is less sweet, always baked with citrus zest, and decorated if desired. almond petals. These Panettone recipes are from yeast dough with raisins and orange.

Panettone Recipe No. 1:

Products:

Flour - 720 gr
Live yeast - 25 g (10 g dry)
Butter - 120 gr
Sugar - 120 gr
Milk - 240 ml
Salt - 1 teaspoon
Chicken egg - 2 pcs (room temperature)
Yolk - 3 pcs
Dried pineapples - 120 gr
Orange zest - 2 teaspoons
Raisins - 180 gr
Pine nuts - 90 gr
Vanillin - to taste
Vegetable oil for greasing the mold.

How to cook Italian panettone cake:

Dissolve yeast and 1 tsp in warm milk. Sahara. Leave to ferment. Melt the butter, add sugar, stir and cool. Mix all the dried fruits and roll them in flour.
Beat eggs with yolks, add zest. Add butter and sugar to the yeast and mix well. Add eggs, mix again. Sift half the flour into the resulting mixture and add salt. Mix everything well so that there are no lumps. Place dried fruits and nuts into the dough. Add the remaining flour in small portions. Knead the dough.
Place the dough in the greased vegetable oil large container, covering it with a towel. Leave for the dough to rise (about 2 hours).
Line a baking dish with paper and grease with oil. Transfer the dough into a mold and bake at 200 g for about 45 minutes. until a golden brown crust forms.

Bon appetit!

Panettone recipe No. 2:

Products:

Wheat flour – 600 gr
Fresh yeast - 35 gr
Milk - 190 ml
Butter - 250 gr
Chicken eggs – 4 pcs.
Egg yolks – 2 pcs.
Raisins - 250 gr
Zest of 1 orange
Sugar - 100 gr
Vanilla extract - 1 teaspoon (or vanilla on the tip of a knife)
Sea salt - ½ teaspoon
Almond flakes - 20 gr
Butter or vegetable oil (for greasing the pan)

How to prepare Panettone:

Prepare all the ingredients for the panettone cake. Flour should be sifted before cooking, this will enrich it with air and remove unnecessary impurities.
Dissolve in warm milk fresh yeast, add salt and 1 tbsp. Sahara. Wait for bubbles to appear.
Add 2 eggs and half the amount of flour to the milk, stir thoroughly. In another bowl, combine 2 yolks, all the sugar and vanilla. If your family loves sweets, you can increase the sugar intake. Add melted butter.
Add the butter-yolk mixture into the first bowl with the dough and stir. Beat in the remaining two eggs there.
Add the remaining sifted flour little by little and knead the dough. It will be sticky and soft, so knead it in a bowl without placing it on the table like regular yeast pie dough. Place the dough in a warm place for 30 minutes.
After half an hour, the dough will have doubled in size. Punch down the dough and add orange zest and raisins. Mix thoroughly.
Divide the dough into equal parts and place in a panettone pan greased with vegetable oil (or paper forms for Easter cakes, like mine). Fill no more than a third full, as the dough will rise a lot.
Leave for another half hour in a warm place, during which time the dough will rise again. Bake panettone muffins in an oven preheated to 180 degrees for about 35-40 minutes. Pierce with a match and check for readiness.
After baking, remove the pans from the oven, let the cupcakes cool slightly and remove the panettone from the pans. Brush the top with honey and sprinkle with almond flakes.
Fragrant, airy and very tasty Italian panettone is ready. After cooling completely, you can cut the cakes.

Many of us have seen panettone in beautiful big boxes in the supermarket. What is it? And why is this gift wrap, sometimes even with champagne? Cake? Pie? Cake? Let's try to figure it out, and at the same time prepare this overseas miracle.

Panettone - Italian Easter cake

Italians, like us, prepare their own Easter cake for one of the most important holidays. It is called “panettone”, which translates as “bread of luxury”. And it’s true: it goes great amount ingredients and a lot of dried fruits. Less often, cream is added: chocolate, vanilla, cream, etc.

Panettone, due to the addition of alcohol and a long “rest”, is much softer than our Easter cake, and is stored longer. Its delicate texture, sweetness and high content raisins or candied fruits make it a favorite not only of children, but also of adults. In Italy it is baked more often for Christmas than for Easter.

Today, many housewives are trying to bake this foreign cake. Milan is considered its homeland and was baked during the Roman Empire. Original recipe no, they usually add whatever they want to the cake: nuts, various fruits and dried fruits, chocolate, seeds.

Panettone is baked not only in Italy. This pastry is popular almost throughout Europe and is actively bought up on the eve of Christmas. The best Easter cakes can be bought in pastry shops called pasticherias. At home, Europeans rarely bake them themselves.

Slavic women love to cook much more, and therefore today we invite you to familiarize yourself with two different recipes preparing this delicacy. Depending on your desire, you can prepare a quick or traditional version. In any case, it will be unforgettably delicious!

Read our article on how to cook incredibly tasty and tender.

How to cook great jellied meat in a slow cooker.

So that no one says about your fish: “What disgusting”, learn to cook it correctly. Our step-by-step instructions will help you prepare a masterpiece.

Classic recipe

Ingredients	Quantity
rum (preferably light) -	20 ml
water -	170 ml
flour -	545 g
raisins -	175 g
yeast -	5 g
eggs -	3 pcs.
candied citrus fruits -	145 g
butter(soft) -	260 g
salt -	4 g
lemon zest -	7 g
granulated sugar -	160 g
vanilla -	5 g
honey -	40 ml
cold butter -	15 g
melted butter -	15 ml
Cooking time: 1320 minutes	Calorie content per 100 grams: 349 Kcal

Italian cake You need to prepare panettone at home like this:

Quick recipe

600 g flour;
110 g dried currants;
2 yolks;
5 ml vanilla extract;
200 g water;
15 g lemon zest;
60 g powdered sugar;
15 g yeast;
15 g butter;
125 g raisins;
120 ml unsweetened yogurt;
110 g sugar.

Time – 4 hours.

Calories – 290.

How to cook panettone Easter cake:

You need to prepare the dough in warm water. To do this, you need to add all the yeast and a pinch of sugar;
Let the dough stand for about twenty minutes so that it has time to “come to life”;
Pour it into a large bowl, add lemon zest, yogurt, vanilla, a little salt, soft butter, yolks;
When the mass becomes more or less homogeneous, add flour in parts and knead an elastic, soft dough;
Put it in a warmer place, without drafts, for a couple of hours. It should double in size;
Raisins and dried currants sprinkle powdered sugar, and then carefully insert into the already risen dough;
Transfer to a baking dish; for this it is better to sprinkle it with flour;
Place in a preheated oven at 175 Celsius for forty minutes. Take out, wait until it cools, decorate as desired.

When preparing Easter panettone, as when baking Russian Easter cake, it is important to adhere to some rules. One of them is that working with the dough should take place in a warm and quiet room, the windows should be closed, and there should be no direct sunlight (falling directly on the dough).

All ingredients should be at room temperature unless otherwise specified in the recipe. This is especially true for eggs and butter, on which the softness and airiness of the future panettone depends.

It is important to cook slowly. The dough needs time to rise, and classic panettone can take overnight. This is necessary to ensure that all components merge completely. And, of course, you definitely need to add a little alcohol to the dough. The yeast must be fresh, and this must also be checked on the packet of dry yeast.

Cooking Italian Easter cake panettone is an incredibly pleasant and “tasty” experience. I want to cook it not only for Easter, but also on an ordinary day to please my loved ones with delicate pastries. Italians really know a lot about cooking. Why not try making their “Kulich”?

Italian Easter Panettone is a traditional treat in Italy on the 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 its 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 this delicious treat. The pie is named after the Italian word “panetto”, which means “small bread pie”. This delicate pastries, and the composition is slightly different from ours traditional easter, and therefore the baking is very soft, and it is easier to tear it than to cut it.

Historical reference

Italian Easter has several origin stories. The pastry was first prepared during the times of ancient Rome. The Romans tried to create delicious treat, by sweetening bread with honey, candied fruits and dried fruits. For a long time, this treat featured in 16th century painting.

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

Milanese Panettone repeatedly appeared in the works of Pietro Veri, an 18th century philosopher. He gave the treat the name “Pane di Tono”, which means “luxurious pie”.

Classic 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 glass of water (preferably warm).

For sourdough;

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

To re-knead:

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

How to prepare Panettone:

To prepare the starter, you need to dissolve the yeast in water and add flour to it. All ingredients are mixed together.
Then the remaining flour is added to them, and the resulting dough is sent to a warm place. The Italian recipe requires an approach within 4-8 hours. Many experts recommend leaving the dough overnight, during which time the dough should double in size.
The first batch is made 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 to a warm place for 4-8 hours.
The second batch involves using the remaining ingredients, including candied fruits and raisins.
The resulting dough is placed in molds and placed over a preheated oven for 4-6 hours.
Then it is greased with oil and baked in the oven for 7 minutes at 190 degrees, and 45 minutes at 180 degrees.
The finished pie must be cooled and hung over small saucepan at 9-11 o'clock.

Photo: how to cook Italian Easter Panettone

The cooking recipe is lengthy, but all the work will be rewarded with incredible taste properties.

Italian Panettone Cake: Recipe

Italian Panettone cake has several recipes. Each of them is slightly different in its ingredients and method of preparation. This italian cupcake It's 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;
package 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 seeds;
50-70 g;
vanillin;

Making Italian Easter Pie:

First, the 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.
Meanwhile, the butter is melted along with the sugar. Important: there should be exactly 100 g of sugar, no more and no less. Otherwise, the dough will not rise.
To prepare the dough you need to take 2 eggs and 3 yolks.
Then grate the zest (exactly 2 teaspoons). All dried fruits, including nuts, are mixed with a spoonful of flour and set aside.
Add pre-prepared butter and sugar to milk or water with yeast and mix everything well.
Next, stir in the beaten eggs and 350 g of flour; there should be no lumps.
Dried fruits are added to the dough and kneaded again (about 10 minutes).
Then everything goes to a warm place for a couple of hours. It should rise at least 2 times.
Balls are formed from the resulting dough and placed into pre-greased molds.
Bake for about 45 minutes at 180 degrees.

Quickly prepare a delicious Easter pie

Photo: Italian Easter cake Panettone

A classic recipe with a photo requires a serious investment of time. In most cases, preparation takes about a day. There is also a lighter version of this action. For preparation you will need the following ingredients:

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

How to cook Italian Easter quickly:

First, the flour is sifted, then yeast dissolved in milk is added to it. The resulting dough is sent to a warm place for an hour.
Meanwhile, the zest is prepared along with 2 eggs, yolk and butter.
Flour is mixed with salt and dough.
Then candied fruits and dried fruits are added to the dough.
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 Italian Easter cake

Italian pastry recipe, different pleasant taste And incredible aroma. You can prepare a treat for any holiday. It will be a suitable addition festive table. Italians always bake panettone for Christmas.

Cooking instructions

6 hours + 3 hours Print

1. The first thing you need to do is prepare the dough for Italian paska. Heat the milk a little (it should be slightly warm, but not hot). Dissolve yeast in milk, stir, 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 the 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 flour so that the mixture is crumbly.
Crib How to prepare the zest

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

5. The most crucial moment in preparing 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, it may stick to your hands a little, the dough should “breathe”.

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

7. Place in a warm place for 3.5-4 hours until the dough has risen 1.5-2 times.

8. After the dough has risen, pour it into the molds, not filling them completely. Brush the top of the Italian paska with oil and leave for another 30 minutes (the dough will rise almost to the end of the pan).

9. Place the molds with the dough in the oven, preheated at 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 that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

10. While the eggs are preparing, make the fudge. To do this, beat the whites until stiff peaks form, add powdered sugar and beat again. If desired, you can add lemon juice. Grease the paskas with glaze and decorate to your taste.
Crib How to beat egg whites

Panettone (from Italian panettone) is Italian easy sweet pie with candied fruits and raisins, which is baked on the eve of Christmas. Italians have a belief - the more dried fruits, spices, candied fruits, nuts are added to the dough, the more next year will be more successful. 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 avid 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 traditional treat in Italy on Christian holidays. Many housewives use the recipe for Christmas and Easter, since 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.

Product composition:

200 g sugar;
150 g butter;
100 ml 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 cognac;
About 1/2 small spoon of cardamom;
A teaspoon of ground nutmeg.

Cooking instructions:

Pour boiling water over raisins and pour cognac;
Melt the butter;
Yeast with a small amount dissolve granulated sugar in warm milk and leave for 15 minutes;
In a container, mix flour, vanilla, butter, yeast, 100 g of sugar, spices;
Add 4 eggs and 2 yolks to this mass;
Next, 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;
Coat the Easter cake molds with butter, add one third of the dough and let it sit for a while;
Bake for an hour at temperature conditions 180 degrees, then cool;
Beat 2 egg whites with a pinch of salt, gradually add lime juice and 100 g of sugar. Pour it out ready glaze onto Italian cakes, dry them a little in a warm oven, decorate as desired.

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

Panettone Christmas Butter Cake

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

In Italy, it is not customary to sprinkle a culinary masterpiece with powdered sugar 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 leave the top flat.

Required components:

Milk and sugar - a glass each;
Raisins – 100 g, (you can also add dried apricots – 100 g);
Yeast – 30 g;
Wheat flour – 5 cups;
Eggs – 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.

Cooking diagram:

Knead the yeast with sugar (a large spoon), add some salt, add warm milk, mix thoroughly;
Add 2 cups of flour, stir the liquid with the flour until it absorbs the milk, until you get a medium consistency, viscous dough;
Cover the dough with a lid and place it in an oven preheated to 60 degrees (turned off). The dough should grow several times in size and bubble within an hour;
Mix it yourself, add vanilla, sugar, pre-beaten eggs with 1/2 yolk, melted butter. Mix thoroughly until the mixture is homogeneous. Add flour (two cups), cardamom and nutmeg(a small spoon somewhere) and repeat the manipulation;
Place the dough layer on the table and knead until soft and pliable. We spend the last glass of flour on the filling; as a result, the dough mass turns out to be soft, oily, and elastic;
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;
Knead it, add candied fruits, zest, dried apricots, steamed raisins, knead again;
The dough mass should rise in the mold in which you will prepare Easter panettone. Lubricate it with oil, lay oiled parchment on the bottom and walls;
Place in a warm room again for 50 minutes. The dough increases in volume well;
Place it in the oven, heated to 180 degrees, bake for 45-50 minutes. About 20 minutes before readiness, remove and coat with yolk;
Carefully remove the finished Christmas cake from the mold and cool on a wire rack.

Delicate pastries are wrapped in beautiful paper and tied with a spectacular ribbon. Delicious treat It should sit and be imbued with appetizing aromas, so it is not recommended to cut it right away.

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

Panettone recipe from Yulia Vysotskaya

This famous, rich and aromatic product is a wonderful analogue of the Slavic Easter cake.

List of ingredients:

160 g brown sugar;
8 eggs;
70 g fresh yeast;
1.2 kg 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.

Description of preparation:

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

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