Italian cake panetton is a traditional Milanese Christmas batch made from sweet yeast dough. It is baked with the addition of a large amount of dried fruits, candied fruits and nuts. Prepared on the eve of Christmas. The recipe and appearance of the Italian Easter Panetton is very similar to the German Christmas Scollan and the Slavic Easter cake . Therefore, you can use it in preparation for the Easter holidays. Give an exquisite pie for tea, coffee, sweet wine.
The recipe for the Italian panettone
Ingredients:
- water or milk - 240 ml;
- sugar - 120 g;
- yeast fresh - 25 g or dry - 10 g;
- butter - 120 g;
- eggs - 2 pieces;
- egg yolks - 3 pieces;
- lemon or orange peel - 2 tsp;
- Dried pineapples - 120 g;
- raisins - 180 g;
- vanillin;
- pine nuts - 90 g;
- flour - 720 g;
- salt - 1 teaspoon;
- vegetable oil.
Preparation
The recipe for the Italian Easter Panetton is simple, and cooking is nice. In a large container we prepare the dough: mix warm milk or water (but not more than 40 degrees, otherwise yeast can die) with 1 tsp. sugar and 25 g of fresh yeast or 10 g of dry. Leave the spar for 5 minutes, so that it came up a little. In a small container, melt the butter and sugar. Separately beat up 2 eggs and 3 yolks.
Now rubbing 2 tsp. zest. The Italian panetton is prepared with a lemon rind, but you can also use an orange one. It will give the bake a more sweet flavor. Mix the zest, dried fruit, vanillin, nuts and 1 tsp. flour.
In the dough, which is already a little bit approached, add the melted butter with sugar and knead it. Pour the beaten eggs and mix again. Sift 360 g of flour, add salt. We knead it so that the lobster is without lumps. Add the mixture of dried fruits and the remaining flour in small portions. We mix about 8-10 minutes. Each time the dough behaves differently, so you may need a little more flour. Feel free to add. So, the opara should become homogeneous, soft and elastic. It should not stick to your hands.
Put the dough in a container, greased with vegetable oil. Cover and leave for 1,5-2 hours, so that it came about 2 times.
While our opara is suitable, we cut out the billets from bakery paper for molds. Lubricate them with vegetable oil, put the paper on the bottom and sides. The volume of molds, approximately 1 liter. Quantity - 2-3 pcs. Also you can make more real molds for a real panetton, but with a smaller volume.
Check the dough, transfer it to the surface, sprinkled with flour. We divide into two identical parts. Form the smooth balls, cover and leave for about 5 minutes.
Preheat the oven to 180 degrees. And, finally, bake our exquisite Italian cake panetton for 35-45 minutes. When the top blushes well, we take out the pie from the oven, check the preparedness with a wooden stick, take it out of the molds and let it cool down.
And the last sweet touch - water our creation with sugar glaze or sprinkle with powdered sugar. Incorporate the imagination and decorate to your taste. And here is your Italian cake panetton, the recipe of which we have opened for you - ready! Bon Appetit!