Panettone: Italian cake

Panettone is a cupola of a domed shape, itis made from a soft dough that does not bake completely. In the dough it is customary to add raisins and candied fruits. Before serving, panettone is cut into pieces, and served it best with sweet wine, hot chocolate or coffee. We offer several recipes.

Panettone with candied fruits

If you decide to cook a panetton for thisrecipe, please note that the dough rises very long - about 9 hours. So you need to put the dough in the morning, if you want to get the cake by the evening. Or in the evening, if you are going to bake a panetton in the morning. Products will be needed:

• 
  flour - 850 g


• 
  sugar - 180 g


• 
  Butter - 180 g


• 
  raisins without pips - 150 g


• 
  finely chopped candied fruits - 140 g (equal number of orange and lemon)


• 
  fresh yeast - 25 g


• 
  egg yolks - 4 pcs.


• 
  chicken egg - 1 pc.


• 
  a pinch of salt

Pour a little warm water in a bowl and putyeast. Stir, pour 100 g of flour, mix thoroughly again. Cover the sponge with a towel and set it for 3 hours in a warm place. Then add to the spoon another 100 g of flour and a little warm water and another 2 hours put in a warm place.

The remaining flour is sifted onto the table with a slide. Melt the butter and pour it into the flour. We add egg, yolks, sugar and salt. Thoroughly knead the dough for 15-20 minutes until we get a homogeneous elastic mass.

Soak the raisins in the water. In the dough, add the dough and mix well. We add raisins and candied fruits, once again well we mix. Take a saucepan or a deep round shape, lubricate with oil. We put the dough into it, cover it with a towel and leave it for 4 hours. During this time, the test volume should double.

Oven reheat to 220 degrees. Cut the dough criss-crosswise and put in the center of a piece of butter. Bake the panettone for about 45 minutes (until the top crust turns brown). Before serving, let the panettone cool down.

Chocolate Panettone

A very elegant Easter dessert is a chocolate panetton with a liqueur "Amaretto". For its preparation we need the following products:

• 
  flour - 450 g


• 
  milk - 125 ml


• 
  dark chocolate - 100 g


• 
  raisins - 80 g


• 
  Amaretto - 50 ml


• 
  powdered sugar - 45 g


• 
  soft butter - 2 tbsp. l.


• 
  dry yeast - 1 tbsp. l.


• 
  honey - 1 tbsp. l.


• 
  egg - 1 pc.


• 
  egg yolk - 1 pc.


• 
  Vanilla sugar - 1 tsp.


• 
  salt - 0.5 tsp.


• 
  peel of one orange


• 
  a peel of one lemon

Raisins pour boiling water for 15 minutes, rinse andwe pour Amaretto. Leave for half an hour, then let the liqueur drain. Mix yeast with warm milk, add 1 tbsp. l. sugar powder, mix thoroughly and put in a warm place for 5-10 minutes.

In a bowl, mix the flour with the salt and the remainingsugar powder, add butter, honey, yolk and yeast. Thoroughly mix until uniform, should get a slightly sticky dough. Add the raisins, stir again, roll the ball out of the dough and put it in a warm place for an hour, so that the dough comes in half.

Chop the chocolate and orange peel (chocolate -large, peel - smaller). Add the chocolate, orange peel, lemon zest and vanilla sugar to the dough that comes up, stir. We put a tall round form with parchment, put the dough in it and leave it for half an hour in the warmth.

At the top of the panettone we put a small piece of butter and bake cake for about 35 minutes in an oven heated to 170 degrees. The finished panettone can be decorated with glaze, chocolate, nuts.

Bon Appetit!