Italian Easter Bread
Description
Delicious baked treat for the whole family. The Italian panettone is traditionally made for Christmas, but we can absolutely consider it an Easter cake. The dough includes egg yolks, while the egg whites can be used to make icing, which is then poured over the top of the Italian panettone and sprinkled with colorful sprinkles. Anise, lemon or orange zest give it an amazing aroma. The cake turns out absolutely delightful and can be stored for a long time, especially if you make several batches. By the way, I'd like to emphasize that yeast does not tolerate temperatures above 40 degrees Celsius. Also, 25 grams of fresh yeast can be replaced with 10 grams of dry yeast. Good luck, and serve cooled or slightly warm.
Instructions
- 1
Step 1
Dissolve yeast in warm milk, add 1 tsp of sugar. Let it foam.
- 2
Step 2
Melt the butter and sugar.
- 3
Step 3
Separate the yolks from the whites.
- 4
Step 4
Grate the zest on a grater.
- 5
Step 5
Mix raisins, nuts, zest, vanilla, candied fruit with 1 tsp of flour.
- 6
Step 6
Add the melted butter with sugar to the yeast. Mix well.
- 7
Step 7
Add the lightly beaten eggs.
- 8
Step 8
Add half of the flour and salt. Mix well to avoid lumps.
- 9
Step 9
Add dried fruits to the dough.
- 10
Step 10
Add the remaining flour and knead the dough for about 10 minutes. Let the dough rest for approximately 1.5–2 hours. The dough should double in size.
- 11
Step 11
Line the mold with parchment paper moistened with oil and fill with the batter.
- 12
Step 12
Let the dough rise well.
- 13
Step 13
Bake at 180 degrees for 35-45 minutes.