Italian Easter cake
This is certainly not the classic Pannetone, which I love so much! This cake recipe is, shall we say, inspired by Pannetone. It is made much faster and easier, and the taste is just as good! A soft viscous crumb, an incredible aroma of muffin and citrus fruits, a large amount of candied fruits and dried fruits - such an Easter cake is worth baking at least once a year!
Ingredients
Servings 10- flour - 540 g
- eggs - 3 pcs.
- warm water - 1/4 tbsp.
- warm milk - 1/4 tbsp.
- dry yeast - 1.5 tsp
- butter - 70 g
- sugar - 100 g
- orange - 1 pc.
- lemon - 1 pc.
- vanilla extract - 1 tsp
- sol - 0.5 h. l.
- candied fruits, dried fruits - 2 tbsp.
Cooking
Step 1
Mix together warm water and milk, add yeast, 1 tsp. sugar, mix and leave in a warm place for 15 minutes. Thus, the yeast "comes to life" and prepares for further "work".
Step 2
After 15 minutes, the yeast should rise in a characteristic bubble cap. From the total amount of flour, add 4 tbsp. l. flour and 1 tbsp. l. sugar, mix, cover the bowl with cling film and leave in a warm place for about 30 minutes (the dough should double in size).
Step 3
Remove the zest from the orange and lemon (only the upper part, do not touch the white part - it is bitter!). In a separate bowl, whisk together the eggs, sugar, vanilla extract and lemon and orange zest. To this mass add our approached yeast part. Mix very well, best of all - in a stationary mixer with the "Hook" nozzle. Continuing kneading, gradually add the sifted flour, melted butter, add salt. Knead the dough for at least 10 minutes, it should become very soft, but at the same time elastic and smooth. Then add candied fruits (I really like candied oranges, lemons, raisins and dried cherries in Easter cakes), finally knead the dough.
Step 4
Grease a proofing bowl with odorless vegetable oil. Form the dough into a ball and transfer to the prepared proofing bowl. Lightly grease the top of the dough with oil, cover the bowl with cling film and put in a warm place for at least 3-4 hours, or until the dough has tripled in volume.
Step 5
The dough has risen 3 times. It is necessary to transfer it to a floured surface and knead. Place again in the same proofing bowl and leave to rise for another 3 hours. The dough should triple in size again.
Step 6
Preparing the baking dish. If you use metal molds, then grease them with a little vegetable oil. We divide the dough into the required number of parts. We put each part in the prepared form, filling it halfway. Leave the molds in a warm place for at least 1 hour. The dough in the molds should double in size. Preheat the oven to 170 degrees.
Step 7
The dough in the molds should double in size. Lubricate the surface with an egg or yolk mixed with 1 tbsp. l milk. Bake for about 45 minutes. The baking time depends, of course, on the size of the mold. Therefore, after 30 minutes, do a test for a dry toothpick. It comes out dry - take out the cakes. If the top of the cake is already well reddened, and the cake itself is not baked yet, then cover with foil on top and bake until done!
Step 8
Ready Easter cakes to cool and decorate as desired. Believe me, this fragrant and very tasty Easter cake will decorate your holiday and delight your family and friends! Happy Easter!