Italian pasca pannetone: TOP 3 recipes

Juliette Morgan
Italian pasca pannetone: TOP 3 recipes

If you want a variety, in addition to the traditional pasok for the bright holiday of Easter, try to cook pannetone. This is an Italian pastry, similar to our Easter cakes, only the dough turns out more tender. Italians prepare it not only for Easter, but also for other important holidays – Christmas, weddings, christenings.

MustHub understood the subtleties of cooking this ritual baking, and now we share with you not one, but three recipes on how to bake a panneton.

Real Italian panneton: recipe with raisins and lemon

Ingredients:

  • 500 g flour,
  • 1 cup of water,
  • 40 g butter,
  • 100 ml of natural yogurt,
  • 3 egg yolks,
  • 100 g of raisins,
  • 1 tablespoon lemon juice,
  • 1 tablespoon lemon zest,
  • 1 bag of dry yeast,
  • 150 g of sugar,
  • 10 g vanilla sugar,
  • 1 teaspoon powdered sugar,
  • a pinch of salt.

Preparation:

  1. All products must be at room temperature, so get them out of the refrigerator in advance.
  2. For the sourdough, mix the yeast with warm water, add half the sugar. Cover and leave in the heat for 20 minutes, so that the sourdough comes up.
  3. In a bowl, mix 2 egg yolks with the remaining sugar and vanilla sugar. Add yogurt, softened butter and salt. Also add the orange zest. Stir until smooth.
  4. Pour the yeast into the bowl, mix gently and gradually add the sifted flour in small portions. Knead the dough.
  5. Put the finished dough in a bowl greased with vegetable oil. Cover with a napkin and put in a warm place for about 1-1. 5 hours. During this time, the dough should increase in size.
  6. Mix the raisins with powdered sugar – so it is more evenly distributed over the dough. Carefully knead the dough and add the raisins to it.
  7. Spread the dough into the molds, filling them with no more than a third. Cover them with napkins and put them back in a warm place for 1-1. 5 hours. During this time, the dough will fill out the forms. Brush the tops with egg yolk.
  8. Put the forms with paski in the oven, preheated to 180 degrees and bake for 30-45 minutes. Readiness can be checked with a wooden skewer.
  9. Take the finished paski out of the oven and let them cool completely in the molds. Then remove from the molds, cover with a glaze made from a mixture of powdered sugar and lemon juice. Sprinkle the top with thin slices of orange zest.

Italian pasca panettone: recipe with dark chocolate and nuts

Panettone with dark chocolate and nuts
Panettone with dark chocolate and nuts

Ingredients:

  • 3 eggs,
  • 1 cup of milk,
  • 100 ml cream,
  • 120 g butter,
  • 500 g flour,
  • 120 g sugar,
  • 50 g of nuts,
  • 2 dark chocolate bars,
  • 10 g dry yeast,
  • a pinch of salt.

Preparation:

  1. All ingredients must be at room temperature.
  2. Prepare the sourdough: in warm milk, add dry yeast, 1 tablespoon of sugar, 2 tablespoons of flour. Stir and put in a warm place for 20-30 minutes.
  3. Separate the yolks from the whites and mix with the cream.
  4. Mix the sifted flour with the remaining sugar, pour in the egg yolks whipped with cream and mix well.
  5. Add the sourdough to the dough, add the soft butter and mix.
  6. Beat the egg whites to stiff peaks and add to the dough, gently stirring with a spatula.
  7. Cover the dough with plastic wrap and leave to infuse for 40-60 minutes.
  8. Cut the chocolate bar into small pieces.
  9. Spread the dough into the molds, filling them with no more than 1/3 and adding a few pieces of chocolate inside, and leave it to rise for about 1 hour.
  10. Bake the panettone in a preheated 180 degree oven for 30-45 minutes.
  11. Add the nuts and melt the remaining chocolate bar in a water bath.
  12. Ready-made panetonnes with melted chocolate and sprinkle with nuts.

Drunk recipe for paschi panneton in Italian

Drunk panneton
Drunk panneton

Ingredients

for sourdough:

  • 1 cup of milk,
  • 6 g dry yeast,
  • 3 tablespoons flour,
  • 2 tablespoons sugar,

for the test:

  • 5 egg yolks,
  • 70 g butter,
  • 150 g of dried fruit,
  • 50 g of cognac,
  • 400 g flour,
  • 5 tablespoons sugar,
  • 10 g vanilla sugar,
  • pinch of salt,

for the glaze:

  • 2 egg whites,
  • 2 tablespoons sugar,
  • 80 g of almond flour.

Preparation:

  1. Soak the dried fruits in brandy and leave them overnight.
  2. Dilute the yeast in warm milk. Add sugar, sifted flour, mix, cover with a film and put in a warm place so that the sourdough comes up for 30-60 minutes.
  3. Mix the egg yolks, soft butter, sugar, vanilla sugar and salt. Combine with the sourdough and mix well.
  4. Gradually pour in the sifted flour and knead a soft elastic dough. Knead it until it stops sticking to your hands.
  5. Place the dough in a bowl, cover with plastic wrap and put in a warm place for proofing for 2-3 hours.
  6. With dried fruits, drain the liquid and roll in flour – so they are more evenly distributed over the dough.
  7. Add the dried fruits to the dough and mix. Spread the dough into the molds, filling them with no more than 1/3. Cover with plastic wrap and leave to rise again for 1-2 hours.
  8. Whisk the egg whites with sugar and stir in the almond flour. Smear the resulting icing caps.
  9. Bake the panettone in a preheated 180 degree oven. Check readiness with a wooden skewer.
  10. Decorate with your favorite dried fruits and candied fruits.

Bon Appetit!

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