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The Italian Easter cake "Panettone" is an airy sweet pastry that is prepared for Christmas and Easter. The Italian Easter cake differs from the Russian dessert in its airier and lighter texture. "Panettone" is quite moist, fibrous and very pleasant to the taste. To achieve this effect, high-quality (strong) flour (protein content 13 g per 100 g of flour), long kneading, and all the products must be at room temperature.

Step 1

Prepare the dough. Dissolve the yeast in warm milk (no more than 35 degrees). Add sugar, sifted flour and mix thoroughly with a whisk to avoid lumps. Cover with film and put in a warm place for 40-50 minutes. The dough should increase in volume by 2-3 times and become covered with a bubbly "cap".

Step 2

Prepare the dough. Add 4 yolks to the dough (save 2 yolks for greasing the Easter cakes), soft butter, sugar (regular and vanilla), salt, and zest. Mix thoroughly with a whisk. Add sifted flour. The dough should be very soft and elastic, not too tight. You need to knead until the dough stops sticking to your hands and the table. Place the dough in a large bowl, cover with film or a damp towel. Leave to rise for 2-3 hours. Then stir in the dried fruit.

Step 3

Bake Panettone. Divide the dough into parts and fill the molds 1/3 full. Cover with film and let stand for another 2 hours. Before baking, brush the caps with the remaining two yolks. Bake the Italian Easter cakes in the oven at 170 degrees for 30-40 minutes.

Step 4

While the Italian cakes are baking, prepare the glaze. Mix the egg whites, sugar and almond flour until smooth.