Easter cake

And let’s try to at least mentally travel back to Italy for Easter.

And the easiest way to do this with panettone – traditional Easter cakes in Italy.


Flour – 1.5 kg
softened butter – 500 g,
raisins – 500 g,
eggs – 8 units.
egg yolks – 4 units.
Orange – 2 pcs.
brown sugar – 160g,
Yeast – 70 g
Almond Flakes – 30 g,
milk – 380 g,
vegetable oil – 1 tsp salt – 1/2 tsp vanilla.


The oven preheat to 190 ° C. 360 ml of milk heater, connect with the yeast and 1 h. Spoon of sugar and stirred.

Pour half the flour, add 4 eggs, vanilla, salt.

Stir well. Add the remaining flour, 4 eggs and still continue to knead.

Connect the 3 egg yolks with 150 g sugar and whisk blender. Continuing to whisk, add small portions of 250 grams of butter.

Then, the mass of creamy yolk gradually enter into the dough, stirring slowly.

in portions, add the remaining butter and knead the dough until smooth.

Most of the pan brush with vegetable oil, to shift into her dough, cover with a wet towel and put in a warm place to approach.

Wash the oranges, peel grate on fine grater.

In coming up the dough, add the orange zest, 2 handfuls of raisins and knead by hand.

Parts, add the remaining raisins, knead again.

Spread the dough into the molds for cakes, cover with a damp towel and put in a warm place for 1 hour more.

Mix the remaining milk with the egg yolk and brush the surface of panettone.

Send your cakes in preheated oven for 35-40 minutes.

Ready-made panettone cool in molds, then sprinkle with almond flakes.

Bon Appetit!



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