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Panettone skewers

Panettone skewers

Beat the egg with the milk, whipped cream, cinnamon, cardamom and a pinch of salt. In this mixture, leave the panetone slices for about 5 minutes, turning them carefully about halfway through, to soak the egg mixture on both sides.

Put the oil in a pan, and when it has warmed up, put the slices and fry them on both sides until lightly browned.

We take them out of the pan and place them on a tray with baking paper. Put them in the preheated oven at 200ºC for 5 minutes.

Serve powdered with sugar.

Cozonac Panettone! No one will be indifferent!

Italy is at your home! Everyone loves him. We offer you a cake recipe that is worth preparing!


Manitoba flour & # 8211 Semi-durum wheat flour, known for its high glutenin and gliadin content. Allows the dough to rise, with the formation of bubbles in the spongy structure of the bread.

For mayonnaise: (prepare it early in the morning)

-100 g of Manitoba flour (protein content not less than 13 g)

-6 g of fresh yeast or 2 g of dry yeast

-2 tablespoons honey or sugar

-60 g of milk at room temperature

For the first dough: (prepare it in the evening)

-220 g of wheat flour (protein content not less than 10.3 g)

-8 g of fresh yeast or 3 g of dry yeast

For the second dough: (next morning)

-grated peel of 1 lemon and / or 1 orange

-vanilla extract / vanilla sugar / natural vanilla

-60 g of egg yolk or 3 egg yolks

15-30 g of butter (to put on top of the cake before baking).


1.Prepare the mayonnaise. Sift the Manitoba flour, add the finely chopped yeast, honey and milk at room temperature. Mix very well until smooth, first in the bowl, then on the work table. The dough is sticky. Transfer it back to the bowl and cover with cling film and leave for 1 hour at room temperature.

2. After 1 hour, refrigerate the mayonnaise for 12 hours (temperature + 2-5 ° C). After 12 hours, take the mayo out of the fridge and prepare the dough No.1

3. In a bowl, sift the usual wheat flour and Manitoba flour, add the finely chopped yeast, sugar and mayonnaise. Mix on the robot at low speed. Add the beaten eggs and continue to mix. In small portions add the soft butter. (Important: Do not add all the butter at once, otherwise the dough will be crumbly). After you have added all the butter, mix for another 1-2 minutes and then transfer it to the work table and continue to knead with your hands, hitting it on the table a few times and gathering it together.

4. Transfer the dough to a bowl greased with a little oil, cover with cling film and leave in a warm place (temperature 25-28 ° C) for 1 hour. (The most effective way to maintain a constant temperature of 25-28 ° C is to place the dough bowl in the oven next to a bowl of hot water. The steam will spread through the oven and keep the air warm)

5. After 1 hour, transfer the dish to the refrigerator (refrigerator temperature + 2-5 ° C) for 12 hours.

6. The next morning, take the dough out of the fridge, remove the foil and leave for 2-3 hours at room temperature. In a deep bowl prepare the dough No.2. Add the dough from the fridge, wheat flour, sugar, grated peel of a lemon and 1 orange, vanilla extract or what you have Dtsra, eggs, egg yolks and salt. Stir in the robot on low speed. Finally add the soft butter in small portions. After adding all the butter, knead for about 5-7 minutes.

7. The dough is smooth, glossy soft, easily removed from the walls of the bowl. In case the dough is too fluid, add 1-2 tablespoons of flour but no more. Add candied fruit and raisins previously soaked in hot water.

8. Pass the dough on the work table and knead by hitting the table a few times and gathering it together.

9. Transfer the dough obtained in a bowl greased with a little oil, cover it with cling film and leave in a warm place (temperature 25-28 ° C) for 2.5 hours.

10. After 2.5 hours, remove the foil and divide it into 2 or 3 equal parts. Shape them a little and transfer them to a special Panettone or baking paper wallpaper. Cover with foil and leave for 2.5 hours. Remove the foil and let it form for 30 minutes.

11. Then with a sharp knife or scissors make incisions in the cross in the middle and put a piece of butter (10-15 g) on ​​top of it.

12. Place the cozonacs in the preheated oven at 175-180 ° C for 50 minutes. With 10-15 minutes until the end of baking, cover the cozonacs with aluminum foil or transfer the knob to the mode, & # 8221jos, & # 8221 (baking only from the bottom).

13. While the cozonacs are hot, stick 2 wooden sticks in each and hang them down between 2 equal spaces so that they don't let go.

Panettone fritters - Recipes

What does the Easter cake mean to you?

For me, this is a perfect combination of flavors and colors, which make my hair look more beautiful and full of good energy. As a child I only knew of mother's easter, who made it with the br & acircnz & # 259 & icircn on the eve of the Easter holidays, as is done in the north of Moldova, & icircns & # 259 with the passage of time, they appeared at we those cakes from Italy, with a fine texture, soft and very tasty, which gave us all our heads with their delicious taste.

Every time I tasted a panettone I wondered how they made it, and I wondered if I should definitely look for the information. secrets. Here, after a bit of study, I discovered a bunch of recipes, and only one of them remained in my heart, which I want to introduce you today, because the Easter processions are fast approaching and there is a great need, because it is a question of a re & # 539et & # 259 really good cake.

I'm not giving you a simple cake cake, but I'm giving you a sample from me already in my 4th year. Due to the interesting ingredients it contains, the cake comes out very similar to the Italian one, with a soft, fragile texture, slightly moist and very delicious. And when you find yourself doing what you do at home and you don't add various additives, preservatives and coloring it, you can't help but try it!

If you access the following link, you can see the video stream, which has garnered over 350,000 views on Facebook, where you can see step by step how to do this. delicious cakes:

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259


  • All ingredients must be at room's temperature!
  • I recommend s & # 259 do not double the amount of ingredients If you want to make a larger quantity of cakes, you will not be able to bake them all at once, and the dough that you will be waiting for will be baked. , you will simply leaven the excess and you will lose!
  • From this amount of ingredients, 4-5 cakes come out, depending on the size of the shapes!
  • This recipe is made from a total of 600 grams of flour. including 100 gr to soften the yeast & # 351i the remaining 500 gr for the dough! The machine must be of superior quality, screened!

Dough ingredients:

  • 500 gr f & # 259in & # 259
  • 1 tablespoon & # 355 & # 259 with salt
  • half a tablespoon & # 355 & # 259 score & # 355i & # 351oar & # 259 powder
  • 1 sachet & # 355 10 gr with vanilla sugar Dr. Oetker
  • 8 g & # 259lbenu & # 351uri (with egg & # 259 homemade & # 259 the color of the cake is a beautiful yellow)
  • 5 tablespoons sugar (If you like too sweet baking, then you can add 1-2 tablespoons of sugar).
  • grated peel from an orange and from a white acircie
  • 250 gr butter
  • 100 gr cream of br & acircnz & # 259
  • 2 tablespoons brandy
  • 250 & ndash 300 gr of dried fruit

Ingredients for & yeast softening:

Glaze Ingredients & # 259:

1. Start with the yeast preparation: Put in a medium-sized bowl 100 gr of f & # 259in & # 259, 1 tablespoon of sugar and 4 tablespoons of grated tea with dry yeast and mix well with a whisk. After mixing well, add 200 ml of warm milk. Mix well with the target for about 2 minutes, then put the vessel in a place away from the current for 10-15 minutes.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

2. As the yeast swells, sift into a larger sieve bowl. 500 gr of f & # 259in & # 259. Add 259 tablespoons of salt, half a tablespoon of salt and 359 of salt and vanilla sugar. Mix well with the aim to aerate and incorporate the ingredients well.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

3. In another bowl put 8 g of egg yolks, 5 tablespoons of sugar and mix well for about 2 minutes with the aim of making a fine cream, open it and open it. 259 in color. In the meantime, grate the peel of an orange and a lemon, being careful not to shave the white part, as this will give a bitter taste to the cake. Add the zest to the egg cream and mix well with the whisk.

Advice! Before shaving the citrus peel, soak them in cold water with baking soda for at least 20-30 minutes, then wash them well!

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

4. Next, add the beaten egg and 250 g of room temperature butter in the middle of the flour you prepared earlier.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

5. Start incorporating the dough with a rolling pin, forming a soft and non-sticky dough. After frying for a maximum of one minute, add the yeast, which has grown nicely.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

6. Fr & # 259m & icircnt & # 259 well the dough f & # 259r & # 259 s & # 259 add f & # 259in & # 259, only a little c & icircnd & icircl you will take out on the table & # 259. The dough will be a little sticky at first, but once you continue to fry it without frying, it will become very elastic and very pleasant. Fr & # 259m & icircnt & # 259 the dough for 15 minutes! You will see that the dough will be very tender, light, fragrant, a joy to be found without frying. See how beautiful it is after 15 minutes without it !?

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

7. After you have kneaded the dough for 15 minutes, cover it with cling film and leave it to rise for 2 hours, in a place away from the current, where it can be stored. 259 be neither too hot nor too cold, the room temperature is just right, from my experience I tell you. In the meantime, you can have a coffee or read a book! & # 128578 From time to time, look at the dough and peel off the film from the edges, so that the dough rises upwards, so that it is not limited by it.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

Look at how beautiful it is after two hours of leavening.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

8. After the dough has risen, add to it 100 g of cream cheese, dried fruit and 2 tablespoons of brandy. And fry the dough for 10 minutes, then add the flour. Just a little on the desk.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

I can't give you the smell through these pictures, but it would be good! A great aroma & # 259!

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

9. Then, shape and form the dough with circular motions and balls, to remove the air bubbles, making sure that the baking molds have 35 shapes. put them in the traditional forms or in any other baking tray.

Advice! Put the dough in the baking tins, the size according to your preference, respecting a space of 3 fingers free at the edges, so that you have the dough where it grows!

10. Cover the cozonacs with cling film so that it does not dry on top and let it rise for another 2 hours.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

11. Place the cozonacs in the preheated oven at 200 degrees Celsius. Bake for 15 minutes at 200 degrees Celsius and 30 minutes at 180 degrees Celsius. Check them out by car, so that they don't burn. Here's the beauty and you have to go out and come out.

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

12. After you let them cool, glaze and glaze them on top with beaten egg whites: In a blender or food processor, mix 3 egg whites. When it reaches a fluffy consistency, start adding a spoonful of powdered sugar and Dr. Oetker vanilla flavor. Beat well until the icing forms. Decorate the cozonacs according to your preference.

When you look around you see the smell, you know that you spent the whole day in the kitchen.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

I tore a piece out of a cake to see what a beautiful texture they have!

Dia & rsquos Kitchen & ndash Panettone, italian cozonacul f & # 259cut acas & # 259

I have prepared this report in partnership with Dr. Oetker, and in this way, I thank them for their collaboration.

I urge you to make your Easter cakes at home with a touch of love and good cheer!

If you liked my recipe, show it to your friends! Click LIKE & SHARE!

If you have found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!

| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |

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How do we prepare the Italian panettone recipe?

The yeast, with half of the warm milk, 100 g of sugar and 100 g of flour is mixed and left to rise (make the mayo).

Separately mix the yolks with the salt and set aside to intensify the color.

When the mayonnaise has risen (about 15 minutes), add the yolks, 100 g of butter, 300 g of flour, the rest of the sugar, the vanilla bean seeds and the rest of the milk and put them on the robot or mix well with the mixer for a while. for 10 minutes.

In this way the dough absorbs air and grows much easier.

The oven heats up very little (5 minutes), without being hot, only very little warm. Put the bowl of dough in the oven and let it rise.

Quick panettone recipe

ATTENTION: the fire should be closed, it should not be baked, but being warm and closed space, it grows much faster.

After 1 hour, the dough is already risen, add the rest of the flour, honey and melted butter and mix in the robot or with the mixer, for another 10-15 minutes.

Now add the candied fruit and chocolate granules (raisins, nuts & hellip whatever), mix and pour the dough into a round shape (pan) lined with baking paper.

The dough is soft, not a hard cake like cake. Put it back in the oven and let it rise for another 1 hour. If it is well grown, it is grown in the shape of a cross on top, with a knife and put in the oven, on a low heat (about 160-170 degrees Celsius).

Bake quickly, in 30-40 minutes, try the toothpick after 30 minutes.

When it is taken out of the oven, so hot, the panettone can be spread on top with beaten egg white with sugar, like a meringue and sprinkle with sliced ​​almonds, sugar granules & hellip or leave it simple & # 128578

Being kneaded so many times, the dough grows, it is extremely fluffy and fine, but it does not have big holes, like the Romanian cake. It's like a sponge, very fine.

It's worth doing, it's easy to do, and if you don't have a mixer or robot, simply mix everything by hand, with a fork or a wooden spoon. & # 128578

Method of preparation: mix the fruit and liqueur in a bowl. For the dough, take a large bowl in which to put the yeast, lukewarm milk and sugar. Mix with the flour, add 5 eggs and continue to mix until a soft dough results, incorporate the pieces of butter. Pour the dough into a bowl, cover with foil and refrigerate overnight. The next day, turn it over, spread it lightly, sprinkle the drained fruit with the excess liquid, fold the dough and roll it into a round shape, put it in a bowl and let it rise for another 2-3 hours. Grease with 3 tablespoons of milk mixed with the remaining egg and bake for an hour.

Classic panettone recipe

The recipe I publish in this post is to make a panettona without sourdough.

  • 125 grams of sugar.
  • 125 ml. of milk.
  • 40 grams of fresh baker's yeast.
  • 125 grams of raisins.
  • 4 egg yolks
  • 500 grams of resistance flour.
  • 2 tablespoons vanilla sugar.
  • Lemon peeled skin.
  • 200 grams of soft butter.
  • A little butter to lubricate the mold.
  • 200 grams of candied fruit in small pieces.
  • A pinch of salt.
  1. Put milk, crushed yeast and a spoonful of sugar in a saucepan or heater.
  2. Let it cover with a clean cloth until we see that it has grown in size, about 5 or 8 minutes.
  3. Find out once it has grown and mix it with the flour.
  4. Knead well and add the egg yolks, vanilla sugar, remaining sugar, lemon peel and a pinch of salt.
  5. We go back to kneading all these ingredients well. Then add the soft butter and knead a little more to blend well.
  6. Now let the covered dough rest until it rises, at least 30 minutes. When time passes and we see that the dough has risen, we add the raisins, candied fruit and knead again to integrate the fruit well.
  7. Let the dough rest for 30 minutes and cover.
  8. Take the special panettone paper mold and lubricate it with a little butter. Pour the dough into the mold and let it rest for 15 minutes.
  9. Preheat the oven to 220 ° C for 10 minutes. Before putting the mold in the oven, with a knife, make the shape of a cross on the top of the panetone.
  10. Put the mold in the oven and cook the paneton for an hour and a half with a temperature of 200 ° C.
  11. Extract the panettone and let it cool. Once it's cold, I untied it.

We have our panettone ready, ideal for breakfast, as a dessert or snacks accompanied by a cup of hot chocolate, a cup of coffee or tea. Christmas topics Christmas Recipes

How to bake an Italian cake "Panettone"?

The Italian meal cannot be imagined without the delicious "Panettone" cake, which looks very similar to our traditional Easter cake. According to official history, this cake was first baked in the 16th century for the Duke of Ludovico il Moro, according to his own recipe, which has not changed since.

The appearance of the "Panettone" cake is surrounded by legends. According to one version, its name comes from the Italian "pan del ton", which in translation means "luxury bread".

The Italians themselves love to associate the appearance of this culinary masterpiece with a romantic legend about the young Tony from a rich and influential family, who fell in love with the daughter of a baker from Milan.

To be closer to his girlfriend, Tony was hired as an apprentice to her father and to get the girl's attention, the boy invented a cake recipe with an amazing taste of dome-shaped sweet bread with raisins, rind of lemon and orange flakes. Hence the name of the cake & # 8211 Pani di Antonio ("Tony's bread").

The original recipe is simple, although it can vary slightly depending on the availability of the products and your own desires. There is "Panettone" with chocolate, pine seeds and exotic fruits. Because this delight has conquered everyone with its taste, today "Panettone" is the pride not only of Italy, but also of France, Spain and even Latin America!

In stores in our country, you can also find these delicious cakes in beautiful boxes. The housewives began to experiment and try to bake "Panettone" at home. Today, dear lover of delicious dishes, we present the Italian recipe for "Panettone", which cooks quickly and is extremely appetizing and tasty.


& # 8211 50 g sugar (for mayonnaise)

& # 8211 1 tablespoon sugar (for dough)

Note: see Measurement of ingredients


1. Prepare the mayonnaise: dissolve the yeast with the sugar and warm water in a bowl. Add 0.5 glasses of sifted flour and mix the mayonnaise. Cover the bowl with a towel and leave it for 20-30 minutes.

2. Put the lemon zest first on the small grater, trying not to touch its white layer.

3. Put the remaining flour on a wood chipper. Form a hole in the flour and pour the butter, pre-melted, lemon peel, sugar, eggs, egg yolks and mayonnaise.

4. Knead the dough. The duration of the kneading process should be at least 10 minutes. You should get a sufficiently elastic dough, which stretches like chewing gum.

5. Then add the raisins, candied fruit and nuts. Incorporate the ingredients. Cover the dough with a towel and leave it in a warm place for about 1.5 hours, until it increases in volume at least 2 times.

6. Line the baking pan with “Panettone” with paper. Fill with dough 1/3 of the volume of the baking tin. Cover the form with a towel and leave it for 1 hour in a warm place until the dough rises, reaching the top edge of the form.

7. Bake in a preheated oven at 190 ° C for 15 minutes, then lower the heat to 160 ° C and bake the cake for another 20-30 minutes. Baking time depends on each oven. Take the toothpick test.

8. Remove the cake from the oven and pass it with a knife on the inside edge of the mold, so that the delicacy does not stick. When the cake cools down a bit, take it out and cool it on a wire rack. "Panettone" is ready!

Note: Useful tips to get a perfect "Panettone":

& # 8211 Dough loves heat, so don't overheat it.

& # 8211 The dough must be kneaded very well: the well-kneaded dough can be easily cut and does not stick to the knife.

& # 8211 Before baking, the oven should be heated to a temperature of about 150-180 ° C.

& # 8211 The baking tin should be filled with dough only 1/3 of the volume as the dough will rise.

& # 8211 Put the form in the oven with great care and care, so that the dough does not settle.

& # 8211 Do not open the oven door too often during baking.

& # 8211 Sprinkle the cake with powdered sugar or cover the icing immediately after baking.