Italian Easter Cake: A recipe with a photo of panettone at home

Bake the panettone with yeast or too much mother. Candied fruits and nuts are usually soaked in dark rum

Panettone is a classic recipe

More and more often on Easter days we prefer not only our traditional Easter cakes, but also juicy rum and panettone beans.

Butter Easter cake is mainly a Christmas cake, but since 1919 it has been cooked and sold in large quantities in Italy during the Catholic Easter.

It was in 1919, in Milan, that panettone became not only a sweet bread, but received a dome shape and additional ingredients: candied fruit and nuts.


Panettone is a classic recipe

Panettone is a classic recipe

For gift:

  • 150 ml of warm water;
  • 8 g of fresh yeast;
  • 200 g of flour;
  • 0.5 teaspoons. sugar.

For the dough:

  • 300 g butter at room temperature;
  • 50 ml of warm milk;
  • 60 g of fresh yeast;
  • 700 g of flour;
  • 190 g of sugar;
  • vanillin;
  • 1.5 teaspoons. salts;
  • 12 yolks;
  • 200 ml of cold milk.

For the filling:

  • 100 g raisins, blueberries, candied orange peel;
  • 80 ml of rum.

Read the Transcarpathian Honey Cake recipe here.

How to cook:

  1. To steam in warm water, dilute the fresh yeast. Add sugar and flour. Stir. Cover with a towel and leave on the table for three hours. Then mix the dough lightly to get the resulting gas. Cover again and leave the dough in a cool place overnight.
  2. Mix raisins and blueberries. Pour hot water, rinse under running water. Pour in all the rum and leave overnight.
  3. Dilute the yeast in 50 ml of warm milk. Stir and leave for 15 minutes. They have to take a step.
  4. Sift the required amount of flour. In a deep bowl, grind the yolks with the sugar. Add salt, vanilla and cold milk to this mixture.
  5. Add the diluted yeast and broth to the yolk and milk mixture. Add flour slowly, knead a homogeneous dough. Cut the butter into cubes and slowly add chunks to the dough. It should be viscous but elastic.
  6. Add soaked nuts and candied fruit. Transfer the dough to a large bowl. Leave in a warm place for three hours. During this time, it should go up and triple.
  7. After rising, knead the dough well. Always soak your hands in oil so that it does not stick.
  8. Divide into portions. They form a ball of each and fill out no more than a third of the forms. The dough will rise a lot.
  9. Leave the spaces blank for two hours. Once the dough is ready, you can make cross-shaped cuts on top. Spread with melted butter.
  10. Bake in the oven at 170 degrees for 30-50 minutes. It all depends on the size of the products. Check the preparation with a wooden skewer.

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