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Italian Easter cake "Panettone"

Author
Cookinero 9 Mar 2025
5700
Italian Easter cake "Panettone"

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.

How to cook Italian Easter cake "Panettone"

Step 1

Italian Easter cake "Panettone"

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

Italian Easter cake "Panettone"

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

Italian Easter cake "Panettone"

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

Italian Easter cake "Panettone"

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

Italian Easter cake "Panettone" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute active dry yeast for fresh yeast. Use about half the amount of active dry yeast (since it's more concentrated) and activate it in warm milk with a pinch of sugar before adding to the dough.
Store cooled Panettone in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 1 month.
For a vegetarian version, you can replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). However, the texture may be slightly denser.
The Panettone is done when golden brown and a skewer inserted in the center comes out clean. The internal temperature should reach about 190°F (88°C).
Absolutely! Traditional Panettone uses candied citrus, but raisins, cranberries, or chopped apricots work well. Soak dried fruits in warm juice or rum first for extra flavor.
Divide the dough into smaller molds or muffin tins (filling 1/3 full) and reduce baking time to 20-25 minutes. Check for doneness with a toothpick.
You can substitute the milk with an equal amount of almond, oat, or soy milk. Use dairy-free butter alternatives for the dough as well.
Yes, after the first rise (step 2), you can refrigerate the dough overnight. Let it come to room temperature and continue with shaping and second rise the next day.
Serve Panettone slightly warmed with coffee or dessert wine. For a festive touch, dust with powdered sugar or serve with mascarpone cream on the side.
Thaw frozen Panettone overnight in the refrigerator, then bring to room temperature. For best texture, warm slices briefly in a 300°F (150°C) oven for 5 minutes.

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