Panettone Italian Easter Cake - amazingly delicious, fragrant and porous

Kitchen appliances and utensils:

• oven;
• paper forms;
• deep bowl;
• cling film;
• fridge;
• spoon;
• silicone spatula;
• mixer / food processor;
• a bowl;
• knife;
• paper towel.

Ingredients

Step cooking

Cooking dough

1. In order for the Easter cakes to be magnificent and porous, we will make a dough. In a small bowl, combine 3 g of dry yeast, 35 g of wheat flour and 40 ml of warm water (35 - 40 degrees). Mix well. To speed up the process of yeast fermentation, you can add a pinch of sugar.
   
2. Cover the bowl with cling film and leave in a warm place for 30 minutes.
   

Kneading 1

1. Pour 3 g of dry yeast into a bowl and fill them with 20 ml of warm water (35 - 40 degrees), leave for 10 minutes.
   
2. In a deep bowl we transfer the dough, the yeast dissolved in the water, pour 25 g of sugar, drive one egg and 55 g of softened butter.
   
3. Mix with a silicone spatula until smooth. The dough is still sparse, so do not knead with your hands.
   
4. We tighten the resulting dough with cling film and leave it to approach in a warm place for 1.5 - 2 hours.
   

Kneading 2

1. We put the dough into the bowl of the mixer / combine, use the hook nozzle. Add one egg, 2 yolks, 75 g of sugar, 20 g of honey and 2 tsp. vanilla extract.
   
2. Knead at medium speed to combine all the ingredients.
   
3. Then add 0.5 tsp. salt, 115 g of softened butter, knead again.
   
4. Lastly, sift 400 g of wheat flour and pour into the dough, knead for 10 - 15 minutes. The dough is soft, elastic and fibrous. If you don’t have a mixer or a combine, you can knead the dough manually.
   
5. We collect the dough into a ball, transfer it to a bowl, tighten with cling film and leave it in a warm place for 1.5 - 2 hours.
   
6. After this time, we put the bowl with the dough in the refrigerator for 10 - 15 hours, it is better to do it at night.
   

Cooking cakes

1. The next day, we take out the dough from the refrigerator and leave it at room temperature for 1.5 - 2 hours. While the dough is heating, prepare the dried fruits for the filling. 125 g of raisins pour 2 tbsp. l of any strong alcohol and 2 tbsp. l boiling water, leave for 30 minutes. You can use any candied fruit, dried fruits: dried apricots, pineapples, dried cherries, dried cranberries, to your taste. Grind them a little if necessary.
   
2. On a fine grater, rub the zest of orange, lemon and lime.
   
3. Next, we transfer the dough to the mixer bowl, install the hook nozzle.
   
4. Immediately add the prepared zest, candied fruit and raisins, previously wet with a kitchen towel to save it from excess fluid.
   
5. Stir the dough at medium speed until the filling evenly intervenes. The dough is ready.
   
6. For baking cakes, it is most convenient to use paper molds, but you can use any form. Divide the dough into even parts, form balls and arrange them into molds so that the mold is only half full.
   
7. Leave the workpiece in a warm place for proofing for 4 hours.
   
8. Before sending to the oven, make an incision in the form of a cross on top of each cake.We turn the resulting parts up so that a small depression is obtained in the center.
   
9. Put a piece of butter in it.
   
10. We put cakes in a preheated oven to 190 degrees for 25 - 30 minutes.
    
11. Ready-made Easter cakes are completely cooled and can be decorated. For decoration, you can beat the protein meringue, make icing, or just sprinkle with powdered sugar. Enjoy your meal!
    

Video recipe

In the attached video recipe, you will see what ingredients you will need, the steps of kneading the yeast dough, how to form Easter cakes and bake them. Enjoy watching!

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