Panettone (Italian Easter cake) - 7 delicious recipes

Panettone is a pastry from Italy. These are easy-to-cook Easter cakes, which are prepared in their homeland on the eve of Christmas. In our country, panettone is more associated with Easter. The article contains 8 recipes for this luxurious pastry.

Italian panettone - a classic recipe

Panettone is the most tender yeast cake that came to us from Italy. The peculiarity of its preparation is long-term proofing, which gives the dough a springy structure.

Cooking time: 18 hours.

Cooking time: 120 minutes

Servings: 12.

• 
  First you need to prepare a bigo. Dissolve yeast in water at room temperature. Mix the flour with salt, add the mixture to the yeast mass and mix well. Tighten the bowl with cling film and leave at room temperature for 3 hours. After that, wrap the biga with oiled hands, cover with cling film again and refrigerate for 10-12 hours.
• 
  Take the big out of the refrigerator 2 hours before kneading the dough. Dissolve the yeast in warm milk and leave for 5 minutes. Then combine flour, salt, spices, sugar, yolks and yeast mass. Then add the biga and mix the dough for another 5 minutes.
• 
  Then add softened butter to the dough, continue kneading the dough until smooth.
• 
  After that, add candied fruits, stir so that they are evenly distributed throughout the dough.
• 
  Then distribute the dough into the molds and leave to rise for 2.5-3 hours.
• 
  Prepare the almond crust mixture. Combine egg white with sugar and almond flour.
• 
  Lubricate the blanks with an almond-protein mass, sprinkle them with almond petals and send them to the oven, preheated to 180 degrees for 35-40 minutes.
• 
  Panettone turns out to be very airy and fragrant.

Bon Appetit!

Italian panettone with Levito Madre sourdough

This is a recipe for real panettone, which is baked in Italy for the Christmas holidays. Its structure is weightless and delicate. The secret of the success of this baking lies in the special leaven of Levito Madre.

Cooking time: 30 hours.

Cooking time: 180 minutes

Servings: 10.

Ingredients:

• For the first starter culture:
• Sourdough - 5 gr.
• Wheat flour - 20 gr.
• Water - 11 ml.
• For the second starter culture:
• Water - 15 ml.
• Flour - 30 gr.
• For the first test:
• Flour - 220 gr.
• Water - 115 ml.
• Yolks - 35 gr.
• Sugar - 53 gr.
• Malt - 5 gr.
• Butter - 53 gr.
• Fresh yeast - 2.5 gr.
• For the second test:
• Flour - 52 gr.
• Water - 35 ml.
• Yolks - 16 gr.
• Salt - 3 gr.
• Sugar - 52 gr.
• Honey - 12 ml.
• Candied fruits - 108 gr.
• Raisins - 80 gr.
• Orange zest - 1 tablespoon
• Vanilla extract - 1 tsp
• Butter - 80 gr.

Cooking process:

1. For the first sourdough, mix the sourdough, flour and water in a bowl and leave at room temperature for 12 hours.
2. Then add the ingredients for the second starter, stir and let sit for another 4 hours.
3. After the starter is ready, add 220 grams of flour, 115 milliliters of water, 2 yolks, 53 grams of sugar, 5 grams of malt, 53 grams of softened butter, and 2.5 grams of fresh yeast. Mix the ingredients until smooth, cover with cling film and leave for 12 hours at room temperature.
4. After 12 hours, the dough will double.
5. Then add 52 grams of sifted flour, 35 milliliters of water, 1 yolk, 3 grams of salt, 52 grams of sugar, honey, candied fruits, raisins, orange peel, vanilla extract and 80 grams of butter.
6. Knead the dough until smooth, place in a greased bowl, cover with cling film and leave warm for an hour.
7. Pierce the forms with wooden skewers, they are needed in order to then hang the Easter cakes and cool them upside down.
8. Fill the molds with about 1/3 of the dough, cover the molds with cling film and leave for another 2-3 hours to rise.
9. Place the pieces in an oven preheated to 180 degrees and bake for 20 minutes. Then lower the temperature to 160 degrees and cook for another 30-35 minutes. Remove the finished cakes from the oven, hang up and cool in this position.
10. Baking is airy with a beautiful golden brown crust.

Bon Appetit!

How to bake an Italian Easter cake in a bread machine?

Italian panettone is very similar to Easter baked goods, so this recipe can be used in preparation for Easter. An amazing dough with a lot of candied fruits and dried fruits rises well and turns out to be incredibly airy.

Cooking time: 8 ocloc'k.

Cooking time: 120 minutes

Servings: 6-8.

Ingredients:

• Dry yeast - 1 tablespoon
• Wheat flour - 0.5 kg.
• Milk - 250 ml
• Chicken egg - 4 pcs.
• Sugar - 150 gr.
• Butter - 150 gr.
• Dried fruits - 150 gr.
• Vanilla sugar - 1 pinch
• Lemon zest - 1 tablespoon
• Salt - 1 pinch

Cooking process:

1. Heat half of the milk, add yeast to it. Sift some flour into a bucket of a bread machine.
2. Pour the yeast mass into the bucket of the bread machine and activate the program for kneading the dough for 2-3 minutes. After the end of the program, cover the container with a towel and set for 20 minutes.
3. Sift another 100 grams of flour into a separate bowl. Bring the remaining milk to a boil. Pour milk into flour and mix the ingredients in quick strokes.
4. Put the flour brewed in milk into a bucket of a bread machine for the dough, turn on the kneading mode for 3-4 minutes, then cover the dough and leave for 60 minutes.
5. Separate the yolks from the proteins. Whisk the yolks and sugar until light, fluffy. Melt the butter over low heat and add to the dough. Also add dried fruit, vanilla sugar, lemon zest and salt, turn on kneading mode for 15 minutes. Leave the dough to proof for another 2 hours.
6. Then bake it in a bread maker using the Diet Bread program. Remove the baked goods from the bread machine, cool and decorate with icing.

Bon Appetit!

Delicious dry yeast panettone recipe

Italy is famous not only for pizza and pasta, but also for great pastries. We would like to introduce you to panettone, these airy cakes are usually baked for Christmas, a large amount of dried fruits and candied fruits are added to them.

Cooking time: 6 o'clock.

Cooking time: 90 minutes

Servings: 6.

Ingredients:

• Flour - 430 gr.
• Sugar - 150 gr.
• Vanilla sugar - 1 tsp
• Dry yeast - 7 gr.
• Egg yolks - 150 gr.
• Molko - 190 ml.
• Honey - 25 ml.
• Butter - 180 gr.
• Lemon - 1 pc.
• Raisins - 100 gr.
• Candied fruits - 100 gr.
• Cognac - 50 ml.

Cooking process:

1. Sift flour into a bowl, add dry yeast, plain and vanilla sugar, mix.
2. In another bowl, combine the yolks and honey. Heat the milk to 30-33 degrees and add to the yolk mass, mix.
3. Combine the two mixtures by pouring liquid ingredients into dry ingredients. Then add softened butter, stir until smooth.
4. Wash the lemon well, grate its zest on a fine grater. Add the zest to the dough and continue kneading for another 5 minutes.After that, collect the dough into a ball, cover with a towel and put in a warm place for 2-3 hours to rise.
5. When the dough has increased by 2-3 times, wrap it with your hands, add dried fruits and candied fruits, mix.
6. Fill the baking dishes to 1/3 of their volume with dough. Place the baked forms in the heat for another 1-1.5 hours. During this time, the dough will grow almost to the top of the molds.
7. Bake the panettone in the oven at 180 degrees for 40-60 minutes. Cool the finished cakes and decorate as you wish.

Bon Appetit!

Lush and airy panettone with live yeast

Aromatic pastries are so varied that you can get lost in recipes. We invite you to try a real Italian panettone - butter cake with dried fruits and candied fruits.

Cooking time: 3 hours.

Cooking time: 50 minutes

Servings: 4.

Ingredients:

• Butter - 60 gr.
• Sugar - 60 gr.
• Fresh yeast - 12 gr.
• Milk - 20 ml.
• Chicken egg - 1 pc.
• Egg yolks - 2 pcs.
• Salt - 0.5 tsp
• Wheat flour - 360 gr.
• Sun-dried pineapples - 60 gr.
• Orange zest - 1 tsp
• Raisins - 90 gr.
• Pine nuts - 45 gr.
• Anise seeds - 0.5 tsp
• Vegetable oil - for lubricating the mold.

Cooking process:

1. Crumble fresh yeast into warm milk. Place eggs and yolks in a separate bowl and whisk lightly.
2. Sift flour, add sugar, salt, anise and orange zest.
3. Combine yeast mixture, beaten eggs and dry ingredients.
4. Knead the dough and leave it in a warm place for an hour.
5. Measure out the required amount of candied fruits, raisins and nuts.
6. After an hour, add softened butter to the dough, knead the dough until smooth.
7. Then add dried fruits and nuts, stir.
8. Grease the mold with vegetable oil, put the dough in it, leave for an hour in a warm place. Bake the cake in the oven at 170 degrees for 30-35 minutes.
9. Remove the panettone from the mold, sprinkle with icing sugar and cool.

Bon Appetit!

Italian Easter cake panettone on the big

The Italian panettone has many legends about its origins. And one of them is about love: the baker Tonio had a daughter who fell in love with a Milan nobleman, but because of her poverty, he could not marry her. Then the baker came up with a magnificent cake that enriched him and his daughter received a good dowry.

Cooking time: 20 hours.

Cooking time: 120 minutes

Servings: 8.

Ingredients:

• For big:
• Water - 75 ml.
• Flour - 100 gr.
• Pressed yeast - 10 gr.
• Salt - 2 gr.
• For the lobe:
• Raisins - 170 gr.
• Orange zest - 1 tablespoon
• Lemon zest - 1 tablespoon
• Cognac - 40 ml.
• For the test:
• Biga - 180-190 gr.
• Flour - 350 gr.
• Sugar - 100 gr.
• Vanilla sugar - 10 gr.
• Salt - 5 gr.
• Milk - 100 ml.
• Yolks - 6 pcs.
• Butter - 130 gr.
• Pressed yeast - 30 gr.

Cooking process:

1. Pour the candied fruits, raisins and zest with cognac, stir and place in the refrigerator until the dough is kneaded.
2. Prepare a bigo. Dissolve yeast and salt in water, add flour, stir and leave for 3 hours at room temperature.
3. After 3 hours, the biga will increase 2-3 times.
4. Sprinkle the table with flour, put the big on it, mash it into a rectangle, then fold it into an envelope and round it. Transfer the big to a bowl and refrigerate for 8-10 hours.
5. The next day, in a bowl, combine the yolks, salt, sugar and vanilla sugar. Then add flour and yeast diluted in milk to a bowl.
6. When the dough is smooth, add the biga to it and continue kneading. During kneading, the dough temperature should not exceed 25 degrees.
7. Next, add softened butter to the dough, mix it completely into the dough.
8. After that add candied fruits, dried fruits and nuts soaked in cognac to the dough, mix.
9. Place the dough in a greased bowl and leave warm for 3 hours. During this time, it will increase several times.
10. Fill the molds with 1/3 of their volume with dough and leave them for proofing for an hour.
11. Bake the cakes in the oven at 180 degrees for 30-40 minutes. Poke the finished cakes together with the form with a wooden skewer and cool in a suspended state.
12. Panettone turns out to be very airy and soft.

Bon Appetit!

Step-by-step recipe for making panettone cake with chocolate

Panettone is a sweet Italian cake with candied fruits and dried fruits, sometimes it is decorated with glaze or sprinkled with powdered sugar. To slightly improve the classic recipe, add chocolate to the dough.

Cooking time: 18 hours.

Cooking time: 120 minutes

Servings: 12.

Ingredients:

• For dough:
• Flour - 80 gr.
• Dry yeast - 5 gr.
• Water - 40 gr.
• For the first test:
• Flour - 260 gr.
• Dough - 90 gr.
• Butter - 70 gr.
• Sugar - 70 gr.
• Egg yolks - 2 pcs.
• Water - 170 ml.
• For the second test:
• Flour - 180 gr.
• Honey - 10 ml.
• Salt - 1 pinch
• Butter - 20 gr.
• Egg yolks - 2 pcs.
• Orange juice - 80 ml.
• Chocolate - 170 gr.
• Candied fruits - 170 gr.
• Sugar - 20 gr.
• Butter - for greasing the mold.

Cooking process:

1. Pour warm water into a bowl, add yeast and flour, knead the dough. Leave the dough in a warm place for 5 hours.
2. Go to the first test. Measure out 90 grams of dough, add warm water to it, a little flour and stir. Then continue to add the remaining flour in portions and continue to stir the dough.
3. Add the yolks one at a time, mix until smooth.
4. After that add softened butter and sugar, continue kneading the dough for another 20 minutes. Tighten the bowl with the dough with cling film and put in a warm place overnight.
5. Knead a second dough in the morning. Add honey, salt and flour to the suitable dough, mix until smooth. Next, add the yolks and sugar, one at a time, knead the dough for 15 minutes.
6. Then add orange juice, chocolate, candied fruit and melted butter. Mix the dough well.
7. Put the dough on a floured work surface, roll a roll out of it.
8. Cut the roll into 4 equal parts, form balls and place them in cardboard molds. Place the dough in the tins in a warm place for proofing for 1-2 hours.
9. Bake the cakes in the oven at 190 degrees for 7 minutes, then lower the temperature to 180 degrees and cook for another 30 minutes. Cool the panettone completely; if desired, pour over them with chocolate icing.

Bon Appetit!