Description

Panettone- festive sweet Italian bread, which is somewhat reminiscent of our Easter cakes. It is noteworthy that panettone is cooked in Italy not only for Christmas, but also for Easter, as well. Even the cooking method will probably sound familiar to you. Panettone dough is kneaded in several stages, and each of them is detailed below. The following is a very illustrative step-by-step recipe for making Italian Christmas bread with a photo.

Such a cake will turn out to be very satisfying and tasty at home. During the cooking process, the apartment will be filled with amazing aromas of baked goods, vanilla, sugar and candied fruits. You can try to make such an Italian Easter cake and surprise it unforgettable taste all the guests gathered. Panettone, like any other baked goods, very picky about kneading dough, but if you overcome this stage, then you will get an amazingly appetizing airy bread, the taste of which will more than cover all the effort and time spent on it. Let's start preparing a festive Italian panettone.

Ingredients

• 
  (260 g)
• 
  (250 g)
• 
  (160 g + 1 tsp to activate 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 specified amount of milk into a saucepan and heat it. Add one teaspoon of sugar and 9 grams of fresh yeast. We grind the ingredients and thus activate the yeast for 2-3 minutes. We do not bring the milk to a boil, we wait for the moment when the liquid in the saucepan begins to foam. We remove the milk from the heat. We combine all the flour we have and add 100 grams of the resulting mixture to the milk, thoroughly knead the ingredients until smooth. Knead the dough for 10-15 minutes until it is firm and elastic enough.



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



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



We proceed to the next stage. In a separate deep bowl, combine 200 grams of combination flour, remaining fresh yeast, and two chicken eggs... Knead the resulting mass thoroughly, then add our doubled dough to it, mix all the ingredients thoroughly. Add 45 grams of sugar and a third of the softened butter, mix the ingredients with your hands again. Do not use extra flour for kneading: even if the dough sticks to your hands and countertop, just scrape it off and continue kneading.



Knead elastic and soft dough within 15 minutes, until it is 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 panettone dough. We transfer our doubled dough in size to a dry and clean tabletop, add 2 more chicken eggs, 2 large yolks, the remaining flour with sugar and the entire remaining piece of butter to it. We knead the dough either on the countertop or in a wooden bulk bowl using a wooden spoon. Knead the dough until homogeneous mass 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 using additional flour. Knead the dough with your hands until 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. We cover the selected forms tightly parchment paper so that it is significantly higher than the form itself.



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



Or put the whole dough in one large mold. Then leave the dough to rise slightly. 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 a small piece of butter in the center. We preheat the oven to 200 degrees in advance, send the panettone pan into it to bake in this form for 10 minutes. Then we reduce the temperature to 180 degrees, cover the mold with foil and continue to bake the Italian Christmas bread for another 50 minutes until tender. Watch the bread readiness constantly: if the cut in the bread no longer sticks to the knife, then the panettone is ready.



Ready dish decorate as desired icing sugar and serve only warm, preheat it in the oven before serving again. Panettone Italian Easter cake is ready.



Bon Appetit!

Instructions

1. Italian cake panettone is prepared at home in several stages. Mix equal proportions of flour, sourdough and water - only 20 g each. Stir, cover the container with the sourdough with cling film. Pierce it with a knife in several places. Wait for the leaven to double in volume. Separate half. Repeat the “feeding” procedure again. Thus, in four feedings, you can change the moisture content of the starter culture (up to 50%). After that, the starter must be activated so that it has good lifting force and is slightly acidic.
2. Ideally, you need to activate the sourdough two or three days before the expected day when you plan to bake an Italian Easter cake. The last feeding of the starter culture should take place at least four hours before the dough is kneaded. The starter culture should be left in the oven at 29 degrees Celsius between feedings. As a result, you will get 100 g of finished thick sourdough culture.
   
3. To knead the dough, take 90 g of sourdough. Add 190 g of warm water. Add 1 chicken yolk and 80 g of sugar. Then add 1 g of osmotolerant yeast specially formulated for baking. By original recipe Panettone is cooked with both yeast and sourdough at the same time. Add 7 g of white, unfermented malt. Then add 80 g softened butter.
   
4. Soak your palms in vegetable oil. Use medium gluten flour to knead the dough. It will take 350 g. Add the sifted flour to the prepared mixture. Knead the dough quickly and carefully. You do not need to knead it for a long time. Leave the dough at room temperature (approximately 22 degrees Celsius) for 12 hours. During this period, the dough will triple in volume.
   
5. Mix 20 g of natural honey in 100 g of warm water. Add 5 g of salt. Make a hole in the center of the dough and pour 4 egg yolks into it. Loosen them with a fork. Pour in the honey solution. Start stirring the dough.
   
6. Add the zest from half of one large orange. Finely grate the zest into the dough. Add a few drops of vanilla essence. Add 80 g flour. Knead the dough. After that, knead it very carefully. When the dough has set, add sugar gradually. V total volume you need to add 80 g of sugar to the dough, which will make the dough even more liquid.
   
7. Transfer the dough from the bowl to a dry, flour-free workbench. Knead the dough well. Knead the dough until it grabs - it feels like a soft gum to the touch. Use a special scraper when mixing. With his help batter kneading is much easier. This will happen about 10 minutes after the start of mixing. Add 130 g of butter to the dough. After that, you need to knead for another 10 minutes.
   
8. Add raisins and candied fruits to the dough. Mix well to distribute them evenly. Collect the finished dough in a bowl and leave for an hour. During this time, fold the dough twice. Prepare paper forms. Pierce each at the bottom with two long skewers. Divide the dough into four equal parts. Roll each into a smooth ball and place in molds.
   
9. Put the molds with the dough in a warm oven for 4 hours. The dough will rise almost to the very top. Cool upside down. Hanging by the skewers. If the panettone is left to cool in its usual form, it can simply fall off. Remove the skewers and iron if desired.
   

Recipes for this holiday Easter baking there are a great many, and each nation adds its own national flavor to the Easter cake. On the Apennine Peninsula, traditionally for the Easter holiday, Italian Easter "Colombo" in the form of a dove and "Panettone" cake is baked. We will tell you about the secrets of cooking the latter.

In the Apennines, this yeast dessert, according to custom, is baked for the Christmas holidays. In the homeland of this cake they put in it 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 emergence of the recipe for this cupcake is entangled in 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 Louis Moreau.

At the same time, 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 "sumptuous cake."

It is curious that over the centuries this fruitcake has appeared sporadically in the works 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 of the Renaissance Bartolomeo Scappi (personal chef of the 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 pastry chefs - Gioachino Alemana and Angelo Motta.

And today this fragrant, unsurpassed masterpiece of Italian bakers is served at Christmas table not only in Italy. He decorates the table on holidays for Uruguayans, Bolivians, Argentines, Chileans, Peruvians and residents of a number of other countries.

Baking secrets

We present a recipe from the famous pastry chef Valeriu Petcu, whose air fragrant pastries love Placido Domingo, Shakira and Madonna. The pastry chef himself notes that the difference between an Orthodox cake and what is 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 the baked goods to remain soft and fluffy longer.

Petka draws attention to the fact that the dough is different in the consistency itself. Milanese Easter cake is very light, porous, while Slavic cake is denser and somewhat similar to bread. On the advice of the pastry chef, to get a classic Milanese cake, you first need to mix all the dry ingredients, and then beat the liquid ingredients with a mixer. Only when the mass has become completely homogeneous, you need to gradually, one spoon at a time, stir soft butter... In this case, it is very important to intervene, slowly, in small portions, until it is completely dispersed throughout the mass.

Meanwhile, the pastry chef notes that Italians also have a tradition of serving this cake to the table for Easter. Having previously cut the pie into cubes, housewives in the Apennines fry them in oil until brown crust, after which they add grappa ( alcoholic beverage from grapes) and set on fire.

A delicacy is served to festive table, as usual, in a bowl. Place a scoop of vanilla ice cream on top of it.

Step-by-step cooking recipe

Cooking italian high pie does not require much effort. But, according to Valeriu Petcu, Panettone Easter cake has some tricks in the recipe.

But properly prepared, in compliance with all the secrets, it will not grow 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 top grade- 540 g;
• sugar - 150 g;
• dry yeast - 5 g;
• salt - 2g;
• lemon zest - 6 g;
• half a vanilla pod;
• eggs at 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 you need to mix raisins, rum and hot water... Stir occasionally. Wait until the raisins have absorbed moisture and rounded. In a food processor, use the kneading attachment to mix all dry ingredients (flour, yeast, sugar, salt, vanilla pod, lemon zest) at low speed using the kneading attachment. Beat eggs with warm water and honey in a small container.

Next, pour the beaten egg mass into the bowl of the food processor, switch the speed to medium and mix until the dough is completely elastic. Then start stirring the softened butter in small portions. When all the portions indicated in the recipe have been entered, increase the speed even more and knead the dough for about 8 minutes, until it becomes elastic.

Strain the raisins. Mix it with candied fruits and 1 spoon of melted butter. Use a wooden spoon to gently add this mixture to ready dough... Then place it in a bowl (the size of which should be chosen with the expectation that the dough will increase three times), wrap it with foil and leave to rest for 12-15 hours in a warm place.

When the dough has come up, take out the vanilla pod, dust with flour and form 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, because of 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 planting in the oven at the top of the cake with a sharp knife, carefully make a cross-shaped incision and put st. a spoonful of butter, always cold. Bake at 190 degrees. Take out from oven... Pierce with skewers (wood 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 pretty.

Many people mistakenly believe that panettone is an Italian Easter cake.

I already wrote that panettone in Italy is a traditional Christmas baking. But I always bake panettone for Easter.

Firstly, because they are shaped like our kulchi (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. Looks more like a cupcake than a muffin.

We, in Greece, did not find panettone molds at that time, so I took paper cake molds.

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

To be honest, I didn't like the chocolate here. I advise you to do it according to the classics of the genre - with raisins and candied fruits. I wrote you a recipe for homemade candied fruits yesterday. Plus, this recipe leaves you with 4 free proteins, which is a great reason to 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 fit properly.

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

Products:

* on 2 panettone, 500 gr. or 4 x 250 gr.

16:00 - dough

• strong flour (bakery, 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 (bakery, 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 grams. As a rule, this is bakery flour or 1st grade flour, but not always. The flour "Nordic" also has a protein of 13 grams.

Cooking procedure:

It is important not to leave the dough in proofing for longer than I have indicated. If you can't follow the recipe, it is better to underexpose, otherwise the dough will turn sour.

16:00 - dough

21:00 - first dough

09:00 - second dough

16:00 - baking

Panettone is the most delicious the next morning.

We store the panettone, carefully wrapped in cling film, for up to 3 days. If you need more, ready-made panettone or dough can be frozen in the freezer.

Happy holiday to you!

To all delicious cakes and strong eggs !!

Olya Afinskaya

Helping to bake better

Pannetone is an Italian Christmas cake that looks a lot like our Easter cake. But panettone is less sweet, it is necessarily baked with citrus zest, and, if desired, is decorated with almond petals. These panettone recipes from yeast dough with raisins and orange.

Panettone's 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 tsp
7. Chicken egg - 2 pcs (room temperature);
8. Yolk - 3 pieces
9. Dried pineapples - 120 gr

10. Orange zest - 2 tsp
11. Raisins - 180 gr
12. Pine nuts - 90 gr
13. Vanillin - to taste
14. Vegetable oil for greasing the mold.

How to cook Italian Panettone Easter cake:

Dissolve yeast in warm milk and 1 tsp. Sahara. Leave to ferment. Melt the butter, add sugar, stir and cool.
Mix all the dried fruits and coat them in flour.
Beat eggs with yolks, add zest. Put butter and sugar in yeast, 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. Put dried fruits and nuts into the dough. Add the remaining flour in small portions. Knead the dough.

Put the dough in greased vegetable oil large container by covering it with a towel. Leave for the dough to come up (about 2 hours).
Line a baking dish with paper, grease with oil. Transfer the dough into a mold, bake at 200 g for about 45 minutes. until golden brown.

Bon Appetit!

Panettone's Recipe # 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 tsp (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 your panettone cake. The flour should be sieved 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 of the flour to the milk, stir thoroughly.

In another bowl, combine 2 yolks, all the sugar and vanillin. If your family loves sweets, you can increase the sugar rate. Add melted butter.

In the first bowl of dough, add the oily-yolk mass, mix. Drive 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 in a bowl without putting it on the table like you would with regular yeast dough on pies. Place the dough in a warm place for 30 minutes.

After half an hour, the dough grows at least 2 times.

Pound the dough, add orange zest and raisins to it. Stir well.

Divide the dough into equal parts and place in a greased panettone mold (or paper cake molds, like mine). Fill no more than a third, as the dough grows a lot.

Leave it in a warm place for another half hour, during which time the dough will grow 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 is finished, remove the tins from the oven, let the muffins cool slightly and remove the panettone from the tins. Brush with honey on top and sprinkle with almond flakes.

Fragrant, airy and delicious Italian panettone is ready.

After cooling completely, you can cut the cakes.

"" Wishes you bon appetit!