Showed how to cook “Italian pasta” (video)

Showed how

Illustrative photo from open sources

Panettone is considered a traditional dish of Italian cuisine, usually prepared for Christmas and spring break.

Usually the dough is prepared with a special leaven, so the process is delayed for several days. To shorten the cooking time, yeast is used, which does not change the taste of the finished baking.

To prepare a lush panettone, sift the flour three times through a sieve and take the ingredients out of the refrigerator in advance so that they warm to room temperature.



  • 2 eggs
  • 20g fresh yeast
  • 600g flour
  • 250ml milk
  • 200g dried fruit (raisins, dried apricots, cherries)
  • 120g butter
  • 150 g) sugar
  • orange
  • a pinch of salt
  • vegetable oil

For the icing and decoration (as pictured):

  • 2 bars of white chocolate
  • 30g roasted almonds
  • dried strawberries

Cooking time: 6 hours

Cooking in stages:

1. In a small bowl, combine the yeast and warm milk. Leave the mixture for 5-7 minutes to activate the yeast. After that, add 100 g of sifted flour and mix well so that there are no lumps. Cover the bowl with a towel and leave in a warm place for 30-40 minutes. The dough should increase in volume two to three times.

2. Put the softened butter in a large bowl, add the sugar, vanilla sugar and a pinch of salt. Grind with a blender until the mass clears up. Crack two eggs and mix well. Add to the broth, stir the mixture again. Sift the remaining flour here and knead a soft dough with a spatula. Cover and put back in a warm place for 1h30.

3. While the dough is rising, prepare dried fruits – & nbsp; 100 g raisins and 50 g dried apricots and dried cherries. Pour boiling water over the dried fruits and dry them on a towel. Cut the dried apricots into small cubes. Grate the zest and squeeze the juice from half an orange, stir and leave to infuse.

4. Add fragrant dried fruits to the dough. Mix well to distribute them evenly in the batter. Cover and store again for at least 1h30 in a warm place.

5. We grease our hands with odorless oil, divide the dough into portions and put it into molds, filling them halfway. Let rise for 30 to 40 minutes.

6. Preheat the oven to 170°C and bake the cakes for 40 to 50 minutes depending on the size of the moulds. The preparation can be checked with a wooden skewer: if the panettone is ready, the skewer will be clean and dry. While baking, do not open the oven until the panettone is golden brown on top.

7. Cooled panettone can be sprinkled with icing sugar or garnished to taste. I use melted white chocolate for this, and decorate with toasted almonds and freeze-dried strawberries on top. You can also cover such a cake with a traditional protein-sugar glaze.

Prepared by: Nina Petrovich

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