Panettone Italian cake is a close relative of our cake. These are European pastries for Easter. Traditionally, it is saturated with citrus aromas. And also dried fruits, candied fruits and nuts are always generously added to Panettone Easter cake.
Just imagine, delicate airy dough with citrus aroma and many, many dried fruits. It's incredibly delicious!
I strongly advise you to try a piece of Panettone with coffee, this is a heavenly delight!
The recipe is very similar to the traditional Easter cake, but the dough is lighter and more fluffy. This cake is definitely worth making! Panettone will decorate your Easter table and captivate your family and guests.
Also in this recipe I will show you how beautifully and stylishly you can decorate Easter cakes without using purchased powders.
Ingredients:
Dough
- warm milk - 100 ml
- warm water - 100 ml
- pressed yeast - 20 g (dry yeast - 7 g)
- sugar - 1 tbsp. l.
- salt - 1/3 tsp l.
- flour - 3 tbsp. l.
Dough
- eggs - 3 pcs.
- flour - 600 g
- sugar - 250 g
- butter - 70 g
- orange - 1 pc.
- lemon - 1 pc.
- dried apricots - 100 g
- raisins - 100 g
- vegetable oil - for lubrication
Chocolate glaze
- white chocolate - 150 g
- vegetable oil - 1 tbsp. l.
Decoration
- white marshmallows - 100 g
- sugar - 100 g
- food coloring - pink
- water - 1 tsp l.
Step by step recipe
Cooking dough
1. First, let's prepare a dough for the dough.
Pour 100 ml of warm water, 100 ml of warm milk and crumbling 20 g of fresh pressed yeast into a bowl. Pressed yeast can be replaced with dry yeast; it will take 7 g.
We mix everything.
2. Add 0.5 tsp to this mixture. salt, 1 tbsp. sugar and 3 tbsp. flour. We mix everything so that there are no lumps.
3. Cover the bowl with cling film and put in a warm place for about 30 minutes.
I put it in the oven preheated to 35 degrees.
We prepare dried fruits
4. While the dough is coming up, prepare the dried fruit.
We need 100 g of raisins and dried apricots. Wash dried fruits well in cold water and pour boiling water. We leave for 10 minutes.
After 10 minutes, drain the water and dry the dried fruits with paper towels.
5. Cut dried apricots into smaller pieces.
6. Put prepared dried apricots and raisins in a separate bowl. Pour 1 tbsp here. flour and mix everything. This is done so that the dried fruits do not stick together and are evenly distributed in the dough.
7. Wash one lemon well and remove the zest from it with a fine grater. You only need to shoot the yellow part.
One orange, also washed and in the same way we remove the zest from it.
Kneading the dough
8. The dough has already come and we are starting to knead the dough.
Break 3 eggs into a bowl and add 250 g of sugar. Beat everything with a mixer until the mass increases in volume.
9. Add orange zest, lemon zest and 70 g of butter at room temperature to the beaten egg mass. Mix everything until smooth.
10. Pour the dough here. Mix again.
11. Add about 600 g of flour to the dough. Knead the dough well. If you knead the dough with a mixer, it takes about 5 minutes. At the mixer, be sure to replace the whisk attachments with the hook. If you knead the dough with your hands, then it takes about 10 minutes.
I indicated the amount of flour as much as I needed. But since the flour is different, then look at the consistency of the dough. The dough should not be thick and sticky.
12. At the end of the batch, add the prepared dried fruits and mix a little more.
13. We spread the dough on the table and, adding a little more flour, mix it with our hands. The dough should be very soft and sticky to your hands, but should not flow.
14. Grease a clean bowl with refined oil.
We also grease our hands with oil so that the dough does not stick to our hands.
We form a ball from the dough and transfer it to a prepared bowl.
Grease the dough with butter on top.
15. Cover the bowl with cling film and put in a warm place for about 3 hours. The dough should increase in volume by about 3 times.
I put the dough to come up in a warm oven turned on at 25 degrees.
Baking panettone
16. The dough has already come, grease our hands with oil. We take a small piece of dough, knead it a little and form a ball out of it. Put the resulting ball in a paper baking dish. There is no need to lubricate the mold. We calculate the amount of dough so that it fills the form by about 1/3 of the volume, maximum by half.
17. From this amount of dough, I got 2 molds with a diameter of 11 cm and one with a diameter of 9 cm.
Grease the cakes with sunflower oil on top. We cover the cakes with cling film so that they do not dry out on top. Leave the dough for 20 minutes in a warm place for proofing.
18. After the dough has come up, carefully put everything on a baking sheet.
We put in the oven preheated to 180 degrees and bake for about 40 minutes. If, when piercing with a wooden stick, raw dough remains on the stick, then reduce the temperature to 160 degrees and bake for another 10 minutes.
19. We rearrange the ready-made hot cakes on the wire rack to cool
Cooking decoration
20. Now let's start decorating Easter cakes.
Let's prepare colored sugar and cake decoration.
At about 1 h. l. we dilute a drop of food coloring. I am using pink gel dye. Pour the colored water into 100 g of sugar. Mix everything well with a spoon. It turns out colored beautiful sugar.
21. We take marshmallows (chewing marshmallows) and cut off the corners with scissors. These are the petals.
22. Pour colored sugar into a bowl with prepared marshmallow petals and mix. Sugar sticks to the sticky cuts to the chewing marshmallow and you get these white petals with a colored top.
Cooking chocolate icing
23. Break 150 g of white chocolate into pieces into a bowl. We put a bowl of chocolate in a water bath. The bottom of the bowl should touch the water. Add 1 tbsp to the chocolate. refined sunflower oil. Since chocolate is different, you may need more sunflower oil. You will see by the consistency of the glaze, if it is thick, then add another half tablespoon. oils.
24. Be careful not to get a drop of water in the chocolate or overheat it. Melting the chocolate constantly stirring until it is almost completely dissolved.
25. Let the chocolate glaze cool at room temperature to about 25 degrees. The hotter icing may run off the cake.
We decorate Easter cakes
26. Cover the cakes with the prepared chocolate icing. If you want dripping frosting, spoon over it. If you prefer an even icing without drips, then you can dip the cake into the top of the cake.
27. Until the frosting is frozen, decorate the cake. I spread the prepared marshmallow pieces in the form of a flower.
I put edible beads in the middle of the flower. Sprinkle on the sides with white and green sprinkles.
On another kulich I laid out a flower of petals painted in blue.
The cakes turned out to be very tasty and tender with a pleasant citrus aroma. Chocolate frosting is also delicious and great for those who don't like raw egg white frosting.
And such an original decoration in the form of flowers will surely delight your loved ones.
Video recipe
The recipe is taken from my culinary site. gotovimop.com