On the bright holiday of Christmas, as well as on the holiday of the Resurrection of Christ, you so want to please your loved ones and treat them to the most delicious dishes. Try making an airy cake that all Italians adore - you won’t go wrong!
RECIPE No. 1
Products:
1. Raisins - 170 g
2. Light rum - 20 g
3. Hot water - 20 g
4. Chicken egg - 3 pcs.
5. Vanillin - 1 sachet
6. Honey - 40 g
7. Candied fruits - 130 g
8. Flour - 540 g
9. Sugar - 150 g
10. Active dry yeast - 5 g
11. Salt - 2 g
12. Lemon zest - 6 g
13. Softened butter - 250 g
14. Milk or water - 170-200 ml
Additionally:
1. Chilled butter - 1 tbsp. spoon
How to make Easter cupcake:
Pour the raisins with a mixture of rum and 2 tbsp. l. warm water.
Mix flour, yeast, sugar, salt, lemon zest and vanilla using a blender. You can use a vanilla pod: the baked goods will be even more fragrant!
Separately, beat the eggs with warm water or milk (approximately 170-200 ml) and honey.
Mix dry ingredients with egg mixture using a blender. The dough should be homogeneous! Slowly add the softened butter to the dough, one spoon at a time, without ceasing to beat.
Combine steamed raisins with candied fruits and melted butter, add the finished mixture into the dough.
Place the dough in a large bowl and cover with cling film. The dough will rise for 15 hours (preferably overnight) and should triple in size, so keep this in mind when choosing a container.
Lightly flour the finished dough and form it into a ball, placing it in a baking pan.
Cover the dough with a damp kitchen towel and let it rise for another 4 to 5 hours in a warm, draft-free room.
Preheat the oven to 190 degrees.
Make a cross-shaped cut in the top of the Easter and place a piece of cold butter in the indentation. Check the readiness of the cake with a match: it should come out of the dough slightly damp, in no case wet.
Take out the finished panettone and let it cool. You can decorate the Italian cake with dried fruits, placing them on top, or you can traditionally pour it with thick glaze.
RECIPE No. 2
Italian panettone cake (quick recipe)
Products:
1. Flour – 600 g
2. Dry yeast – 1 tbsp.
3. Warm water – 200 g
4. Sugar – 100 g
5. Yolks – 2 pcs.
6. Unsweetened yogurt – 0.5 cups
7. Vanilla extract – 1 tsp.
8. Lemon zest – 1 tbsp.
9. Raisins – 100 g
10. Dried currants – 100 g
11. Butter – 1 tbsp.
12. Powdered sugar – 50 g
How to make Italian Panettone cake:
Dissolve the yeast in warm water and add a little sugar. Leave the dough in a warm place for 15-20 minutes so that the yeast begins to “play”. Add yolks, yogurt, softened butter, vanilla, lemon zest, a pinch of salt to the prepared dough and begin to gradually add flour. Knead into a soft, elastic dough and leave in a warm place for an hour to rise.
Panettone (from Italian panettone) is an Italian light sweet pie with candied fruit and raisins, which is baked on the eve of Christmas. 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 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;
- Dissolve the yeast with a small amount of 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 180 degrees, then cool;
- Beat 2 egg whites with a pinch of salt, gradually add lime juice and 100 g of sugar. Pour the finished glaze onto the Italian cakes, dry them a little 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 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 glasses), 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. A tasty delicacy should sit and be imbued with appetizing aromas, so it is not recommended to cut it right away.
Traditionally, the cupcake is served with 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.
Video: Recipe for Italian Panettone cake
4 recipes for making Italian Christmas cake Panettone
Panettone (from Italian panettone) is a traditional Italian Christmas cupcake with a dome shape. Outwardly, it is very similar to our Easter cake. Traditionally, panettone is prepared for the Christmas holidays from yeast dough. Raisins, candied fruits, nuts, candied fruits, honey, spices, and marzipan are added to the famous pie. Before serving, it is sprinkled with powdered sugar, glazed, tied with a ribbon or wrapped in beautiful paper.
The appearance of panettone cake is surrounded by legends. According to one version, its name comes from Italian. “pan del ton”, which means “bread of luxury”. The famous pie was first prepared in the 15th century in Milan, at the court of Duke Ludovico Moro. Panettone became famous throughout the world only in the 19th century, thanks to the confectioner-entrepreneurs Gioacchino Alemagna and Angelo Motta. And today this wonderful Milanese cake is served on the Christmas table not only in Italy, but also in Uruguay, Bolivia, Argentina, Chile, Peru and other countries. In Latin America it is called King Cake.
In this article we will tell you how to prepare panettone and get acquainted with the most popular recipes for this wonderful pie.
4 recipes for making panettone
Recipe 1. Classic panettone
You will need: for biga (sourdough) – 15 g of fresh yeast (or 5 g of dry), 80 g of Manitoba flour (with a protein content of 12%) and 40 g of warm water. For the first batch: 2 yolks, 70 g sugar, 70 g butter, 90 g sourdough, 170 g water at room temperature, 260 g flour (40% regular and 60% Manitoba). For the second batch: first batch dough, 20 g melted butter, 2 yolks, 60 g flour (40% regular and 60% Manitoba), 20 g sugar, 3 g salt, 10 g honey, 170 g raisins, 85 g orange and candied lemon peel, a bottle of vanilla and orange flavoring.
To prepare the starter, dissolve the yeast in warm water, add half the flour and start kneading the dough. Gradually add the remaining flour. Form the finished dough into a bun, place in a bowl, cover with film and let stand away from drafts, in a warm place, for 4-8 hours. The starter should double in size. For the first batch, combine the starter with water, knead and, gradually adding flour, continue kneading. Then add the yolks and knead for a few more minutes. When the dough begins to pull away from the walls of the bowl, you can add sugar without stopping kneading. Then cut the room temperature butter into pieces and combine it with the dough. Knead until it becomes completely smooth. Then roll it into a ball, return it to the bowl, cover with film or a towel and place in a warm place for 4-8 hours. You can start the second kneading when the dough has tripled in size: knead it, add flour, honey, then salt, and when the dough comes away from the walls of the dish, add sugar without stopping kneading. Add the yolks one at a time, and then add flavorings, melted (but not hot) butter and knead for at least another half hour. The result should be very smooth, similar to stretch dough, which can easily be stretched into a thin film. Add raisins and finely chopped candied fruits to it, knead thoroughly, place on the table, stretch with your hands, fold 2 times in the form of an envelope, cover with a towel and leave to rise for 45 minutes. Then stretch the dough again, fold it 2 times again in the form of an envelope, and then roll it into a ball. If you have a metal baking dish, generously grease it with oil (there is no need to grease paper) and lay out the dough (it should fill the mold by 1/3). Preheat the oven well, turn it off, place a bowl of boiling water on the bottom, and a bowl of dough on top; after 4-6 hours it should rise to the top of the mold. Then remove the dough from the oven and leave it in the open air until the crust forms, about 45 minutes. To make the cake unfold like a flower, take a very thin and sharp knife and cut the crust crosswise, and then trim the dough a little under each triangle, turning the sharp corners onto the edges of the pan, brush them with melted butter and return the cut edges to their place, giving the cake the same appearance. view. First, place the pie in an oven preheated to 190° for 6-7 minutes, then open the door, release the resulting steam, reduce the temperature to 180° and bake for 40-45 minutes. If the surface of the cake begins to brown too much, cover the cake with foil to prevent it from burning. Cool the finished panettone, pierce it with two knitting needles approximately in the middle and hang it over a large saucepan for 9-11 hours so that the cake does not touch either the bottom or the walls. To prevent panettone from drying out, store it in a plastic bag.
Recipe 2. Classic panettone: quick recipe
You will need: for the dough – 250 ml of warm milk, 1 teaspoon of sugar, 1 packet of dry yeast, 150 g of flour; for the dough - 3 eggs, 100 g butter, zest of 1 lemon, 400 g flour, 1 glass of a mixture of nuts, dried fruits and candied fruits, a pinch of vanilla sugar, 150 g granulated sugar.
Sift the flour. To make the dough, dissolve yeast in warm milk, add sugar, sifted flour, cover with cling film and leave for an hour. Using a fine grater, remove the zest from the lemon, combine with sugar in a bowl, add 2 eggs, 1 yolk and butter. Mix the flour with salt, place it in a heap on the table, make a depression in the middle, pour in the dough and knead the dough. It should not be too sticky. Add candied fruits to the dough, knead well, form a ball, place in a bowl, cover with cling film and let rest for 1.5 hours. Sprinkle the table with flour, turn out the dough, when it has risen well, knead it a little and set aside. Grease the baking dish, place the dough in it, cover it again with film and leave for 30 minutes. Preheat the oven to 180°. Whisk the remaining egg white with 1 tablespoon of water, brush the pie with this mixture and place in a hot oven. Bake for about 1 hour. Remove the finished cake from the oven, carefully run a knife along the edge of the pan, and when it has cooled, carefully remove from the pan and cool on a wire rack.
Recipe 3. Spicy panettone
You will need: 3 cups of sifted flour, 2/3 cup of sugar, 100 g of butter, 1 packet of vanilla sugar, 25 g of fresh pressed yeast, a pinch of salt, 100 g of candied fruits, 125 ml of warm milk, 2 eggs, 2/3 cup of raisins, powdered sugar for decorating the pie, cardamom, cinnamon and nutmeg - to taste (about 0.5 teaspoon each).
For the dough, mix and grind the yeast, a pinch of salt and 1 tablespoon of granulated sugar into a paste with a spoon, pour in warm milk, add a little more than half a glass of flour and mix well. Rub with a spoon until the dough reaches a uniform consistency - it should be slightly thinner than pancake batter. Wrap the finished dough in a towel and place it in a warm place. And so that it rises quickly and well, in about 1 hour, take a larger pan, pour hot water into it and place a bowl of dough in this pan. To maintain a constant water temperature, place the pan on low heat from time to time to warm the water, or add boiling water. After thoroughly stirring the prepared dough, add eggs beaten with sugar (the maturity of the dough can be determined by its holey, loose consistency and sharp sour smell). Shake the dough, add softened butter cut into pieces, mix well, sift 2 cups of flour and season with cardamom, cinnamon and nutmeg (about 0.5 teaspoon each). Knead soft, elastic dough. Do not add flour during kneading, even if the dough sticks to your hands and the table, especially at the beginning; within 10 minutes it should become more elastic and dense. A little flour can be added only if the dough remains runny and cannot be assembled into a bun. Let the finished dough double in size in a warm place. This will take 1.5 hours, since there is not much baking in it. Rinse the raisins, soak in hot water for 10 minutes, rinse again and dry on a paper towel. Cut the candied fruits to make pieces the size of raisins. Punch down the dough, add raisins and candied fruits and knead again, trying to evenly distribute the additives throughout the dough. Take a metal mold like for an Easter cake - round and with high walls, line it with baking paper, grease the bottom and sides with vegetable oil and lightly dust with flour. Fill the mold with dough, about halfway, let the cake rise (the dough should rise to the sides of the mold) and place in the oven, preheated to 180° for 1 hour. Check the readiness of the cake with a thin wooden skewer: if the cake is baked, it should remain completely dry. Cool the finished pie on a wire rack. Store in a box or pan in a cool, dry place. The cake must sit until the holidays, soak in the aromas, and gain flavor.
Recipe 4. Walnut panettone
You will need: 100 ml of milk, 100 g of seedless raisins, 1.5 tablespoons of lemon juice, 40 g of fresh yeast, 4 tablespoons of sugar, 2 tablespoons of rum, 150 g of butter + another piece for greasing the mold and pie, 0, 5 teaspoons of salt, 400 g of flour, 1 cup of powdered sugar, 125 g of apricot jam, 1 bag of vanilla sugar, 4 eggs + 2 yolks, 50 g of candied cherries, as well as candied lemon and orange peel, 100 g of peeled almonds.
Melt the butter. Soak the raisins in rum for 20 minutes. Pour flour into a bowl, add salt and pour in cooled butter. Dissolve yeast, eggs, yolks, granulated sugar and vanilla in warm milk. Pour the resulting mixture into the flour. Mix with a mixer for 5 minutes. Chop the cherries. Finely chop almonds and candied fruits and add to the dough along with raisins. Mix the dough well, cover with a towel and leave in a warm place for 40 minutes. Grease the cake pan generously with oil. Fold baking paper into 2 layers, cut out a rectangle measuring 35x30 cm, make a ring out of it, secure with a paper clip and insert the resulting “structure” into a springform pan. Using this technique you will make the sides of the mold higher. Preheat the oven to 200°. Beat the dough with a spoon, cover with a towel and leave for another 10 minutes. Place the dough in the pan, cover and let it rest until it comes up to the edges made of paper. Bake the pie on the lower level of the oven until browned - about 60-70 minutes (be sure to check readiness with a wooden stick), greasing it several times during baking with softened butter. If the surface of the pie begins to brown early or becomes intensely brown, wrap it on top with damp paper. Cool the finished panettone in the pan for 5 minutes, removing from the oven, then remove the sides of the pan (leave the paper ones - they need to be removed immediately before cutting the pie) and cool on a wire rack. For the glaze, mix powdered sugar and lemon juice. Brush the top of the pie with heated confiture and pour glaze over it.
Secrets of how to cook delicious panettone
1. Quality products
The highest quality ingredients, especially flour (it is better to take whole grain or special Italian type Manitoba and mix it with white flour), repeated kneading, the absence of drafts and cold air flows during the preparation of the dough - these are the most important secrets of a successful Milanese pie. In addition, all panettone ingredients should be at room temperature.
2. Proper mixing
In order for the crumb to acquire a fibrous structure with large holes and at the same time an elastic structure, at each stage of preparation the dough must be kneaded very well. If you do this not by hand, but with the help of special equipment, remember: it is very important not to overdo it. The correct dough for panettone resembles chewing gum: it is homogeneous, elastic, has a viscous structure and lags well from the walls of the dish.
3. And one more secret: To prevent the cake from burning, you can put a container of water in the oven. When the oven is warmed up well and the water is boiling, you can put the cake to bake.
The dough for panettone takes quite a long time to knead, but the pie itself turns out light, airy and incredibly aromatic. Be sure to prepare this extraordinary dessert for the holidays! On the eve of Christmas, its smell will fill the house with comfort, and its taste will once again make you convinced that homemade baked goods are the most delicious!
Enjoy delicious Italian panettone cake, delight your loved ones and be happy!
Italian muffins are famous all over the world; nowhere else are they prepared such soft, fluffy, aromatic pastries. Luxury bread is baked for Christmas, Easter, and any holiday feast.
An important nuance: it is better to prepare the Christmas cake in advance so that it can stand for several days and be saturated with the aromas of dried fruits. After 2-3 days you can cut it! A great idea is to give your favorite friends a hearty slice of festive cupcake, wrapped in a beautiful package! 
INGREDIENTS
800 g flour
1 tbsp. milk
1.5 tbsp. Sahara
40 g fresh yeast
150 g butter
3 eggs2 egg yolks
2/3 tbsp. candied fruits
150 g raisins
150 g dried apricots
1 tsp. nutmeg
0.5 tsp. cardamom
1 tbsp. l. grated lemon or orange zest
2 packets of vanilla sugar
Grind the yeast with 2 tbsp. l. Sahara. Add 3-4 tbsp to them. l. warm milk. Add 2 tbsp here. l. flour, mix well. Leave the mixture for about 15 minutes until small bubbles appear on its surface. 
Sift 2 tbsp. flour into a bowl. Pour warm milk into the flour, mix well. The mass at this stage should be viscous! Add prepared yeast to it. Stir the dough carefully until smooth. Leave the dough to rise in a warm place for 1-2 hours. Beat the eggs until foamy, add the yolks, stir everything and pour into the dough. Add softened butter, cut into pieces, and sugar here. Add another 3 tbsp. flour, sugar and spices. For flavor you can add 2 tbsp. l. cognac or rum, this will also give the cake a special taste.
Leave the well-kneaded dough to proof for 2 hours in a warm place. Cut the candied fruits and dried fruits into small pieces. If you want to make a Christmas cake with dried fruits and nuts, now is the time to add the nuts, also cutting them into small pieces. Steamed raisins - how delicious they will be in the finished dough... 
Knead the dough again. Grease the mold, place the dough in it and leave it to rise in a warm place for another 1 hour. Bake the cake at 180 degrees for about 45–50 minutes. 
You can decorate the Christmas cake with whipped egg white and nuts, or you can simply brush the dough with yolk before placing it in the oven. 
You can also melt the marmalade with a little water in the microwave and decorate the top of the cupcake with it! It will be bright and very unusual. Nuts and any dried fruits will also be used during the decorating process! 
With red wine, hot chocolate, cocoa, coffee or tea - this magnificent cupcake will go perfectly with any drink. And with traditional Christmas ones - even better! 
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