Panettone - Italian Easter Cake For Christmas

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The Italian pastry Panettone, originates from Milan. It is prepared especially for the Christmas holidays in Italy, as well as in other parts of the world. Panettone is very similar to our Easter cake, but there are some differences, one of which is that this Christmas cake requires less kneading than rising time. Another thing that creates interest is the height of the Easter cake - about 20 cm.

To prepare Panettone, you need a few days. Once the dough is ready and kneaded, leave it to rise for 24 hours. It is interesting to say that the Italian cake not only pleases our taste buds, but also helps for various other purposes. "Cement panetone" was invented by architect Enzo Marie in order to be placed in areas where parking is prohibited.

A study of the Italian market shows that only 20% of Italians prefer some other Christmas dessert instead Panettone. The word "panettone" itself has a not very clear origin - there are various disputes, many legends are told, but whatever they say, this Easter cake has grabbed the hearts of people from all over the world.

If in the beginning Panettone was a favorite dessert only of Italians, nowadays it is already prepared all over the world. More and more people are rediscovering the Italian Easter cake and preparing it for various holidays and occasions. Over time, some ingredients in the recipe change - various things are added that are not traditionally present in it. Here is a recipe for Panettone with dried fruits and nuts that you can make in just a few hours:

Panettone

Necessary products: 1 kg flour, 1 pack. dry yeast for bread or a cube as large as a matchbox, ½ teaspoon salt, 150 g sugar, 3 eggs, 100 g butter, 50 ml milk, 100 g raisins, 100 g dried fruits, walnuts, 1 lemon and 1 pc orange

Method of preparation: Sift about 500 - 600 g of flour, then add salt. You will need the rest of the flour when kneading. Dissolve the yeast in the milk and make a hole in the flour where you pour the yeast. Beat the eggs with the sugar and melted butter. Gradually add this mixture to the flour well. Knead the dough well and leave it to rise - it should double in volume. The next step is to add the pre-grated rind of lemon and orange, as well as nuts and dried fruits and knead the dough again.

You put the almost ready mixture in a baking dish - high and pre-greased with oil. Leave to rise again. On the cake itself, just before baking, make a small incision in the shape of a cross and put a small piece of butter. The first 10 minutes bake the Easter cake at 200 degrees, and the remaining 20 - 30 minutes at a temperature of about 180 degrees. Allow to cool and store in a box so that it does not dry out. If desired, you can sprinkle it with powdered sugar.