Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Italian Easter cake "Panettone"

Author
Cookinero 9 Mar 2025
5640
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.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Armenian Lavash Roll with Stuffing
Garlic rolls, Garlic Appetizers, Cheese rolls, Egg rolls, Collection of recipes,

Armenian Lavash Roll with Stuffing

Total Reviews:

Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli

Cookinero Cookinero
Beef knuckle
Beef dinner, Dinner with potatoes, Collection of recipes, Hot dishes for new year, Shank,

Beef knuckle

Total Reviews:

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Cookinero Cookinero
Honey mushroom soup
Soups with frozen forest mushrooms, Soups with forest mushrooms, Collection of recipes, Healthy eating, Season again,

Honey mushroom soup

Total Reviews:

Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole

Cookinero Cookinero
Ginger tincture
Ginger drinks, Drinks with honey, Tinctures with vodka, Drinks with lemon, Collection of recipes,

Ginger tincture

Total Reviews:

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Cookinero Cookinero
Khinkal in Dagestan style
Beef dinner, Collection of recipes, Recipe with video, Khinkali, Garlic season,

Khinkal in Dagestan style

Total Reviews:

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Cookinero Cookinero
Baked pears with cottage cheese
Cottage cheese, Desserts, Baked pear,

Baked pears with cottage cheese

Total Reviews:

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Cookinero Cookinero
Chicken basturma
Chicken, Basturma, Chicken basturma,

Chicken basturma

Total Reviews:

A simple recipe for a great snack for all occasions - spicy spicy chicken!

Cookinero Cookinero
Beef shurpa
Soups with tomatoes, Collection of recipes, Does not contain common allergens, Recipe with video, Sweet pepper season,

Beef shurpa

Total Reviews:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of

Cookinero Cookinero
Categories Menu Recipes
Top