Panettone
Every year, with the approach of the bright Holiday of holidays and the Celebration of celebrations, I begin to look for new Easter recipes for Easter cakes, buns, pies, muffins, in order not only to replenish my culinary experience, but also to treat those who will be around on these wonderful, joyful days. On the Internet, I came across a recipe for an Italian traditional Christmas cake, which is made from sweet rich yeast dough with the addition of candied fruits, dried fruits, nuts, and various aromatic spices. This pie is called Panettone. But despite the fact that in Italy it is baked for Christmas, in its appearance, composition and method of preparation, it is identical to Slavic Easter cakes. And you will see this if you try to bake it yourself. I will not tell you that it is very tasty, fragrant, ruddy, airy. You don't have to take my word for it, it's better to try it yourself.
Ingredients
Servings 10- 720 g flour
- 25 g fresh or 10 g dry yeast
- 120 g sugar
- 120 g butter
- 240 ml milk or water
- 1 h. l. year
- 2 eggs
- orange or lemon peel
- 180 g raisins
- 120 g dried pineapples (you can take other candied fruits)
- 90 g pine nuts (optional)
- 1 vanilla pod
- 1 tsp anise grains
- 3 yolks
Cooking
Step 1
In a large bowl, make a brew. In warm milk (water), dilute 1 tbsp. l. sugar and yeast. We give them 15-20 minutes to swell.
Step 2
Melt butter and remaining sugar in a saucepan, set aside.
Step 3
We rub the zest, separate the proteins from the yolks. Add the eggs to the yolks, beat a little. We mix all dried fruits, nuts, zest, vanilla and 1 tsp. flour and set aside for a while.
Step 4
Add melted butter with sugar to the swollen yeast, add a slightly beaten mixture of eggs and yolks, mix well.
Step 5
Sift 360 g of flour here, add salt. Knead so that there are no lumps. Pour dried fruits and nuts, mix, then sift the remaining flour in portions. Knead the dough on the table for 7-10 minutes until soft and elastic, it should stop sticking to your hands. Hands can be slightly lubricated with vegetable oil.
Step 6
We spread the dough in a bowl greased with vegetable oil, cover with a towel and let it rise for 1.5-2 hours in a warm place. It should double in size.
Step 7
Then transfer to a work surface sprinkled with flour. We divide into three parts (for 3 forms with a volume of about 1 liter), form balls, cover with a towel and let them rest for 5 minutes. Then lay out on greased with butter and, if necessary, lined with parchment paper, forms. Lubricate the top of the dough with vegetable oil. We let it stand warm for another 40-50 minutes. We bake in an oven preheated to 180 degrees for 45-50 minutes (the top of the cakes should be well browned). Check with a wooden stick.
Step 8
Remove from the oven and let cool for 10 minutes, then remove from the mold and cool completely.
Step 9
Sprinkle with powdered sugar or pour over glaze: grind 100 g of powdered sugar with 2-3 tbsp. l. lemon juice or the protein of one egg, beat with 130 g of powdered sugar and 0.5 tsp. lemon juice and let cool completely.