Festive italian yeast cake

Category: Easter
Kitchen: italian
Festive italian yeast cake

Ingredients

Dough:
Wheat flour 150 g
Milk 250 ml
Dry yeast 11 g
Sugar 1 tsp
For the test:
Wheat flour 400 g
Eggs 3 pcs.
Butter (ghee can be used) 100 g
Sugar 150 g
Salt pinch
Orange or lemon zest from 1 fruit
Dried fruits, candied fruits, nuts of your choice 1 tbsp.
Vanillin or vanilla sugar, vanilla taste

Cooking method

  • The recipe was spied on by Belonica, she also found it in some Italian book. Therefore, I write all the recommendations to you from her words. And she always insists that all the ingredients are at room temperature. Well, let's not retreat, we will take everything out in advance, we will warm it to room temperature.
  • And first we knead the dough.
  • To do this, mix a bag of yeast (we look at the weight, the bags are different, but with the SAF it is just what you need), mix it with flour and sugar from the first part of the recipe, fill it with milk (you can warm it up a little, up to 30 degrees, if you don't have very hot in the kitchen). Stir the dough well, cover the bowl with what we are used to (with a towel, lid, plastic wrap) and put it in a warm place to serve for 30 minutes.
  • During this time, we measure out all other products.
  • We take eggs in this proportion - 2 whole eggs and one yolk. We set aside the protein, it will go for lubrication before baking.
  • Beat eggs, softened butter, sugar and zest. Perfectionists can do this with a mixer, but I just did a good job with a fork, bringing the mixture to some kind of uniformity.
  • Throw a pinch of salt, vanilla or vanilla sugar into the flour (I put a small bag of 10 grams).
  • When the dough comes up, stir in the butter-egg mixture, and then pour the liquid ingredients into the "crater" of flour. And knead in any way for 10 minutes. If you knead in a bread maker, follow the liquid and dry ingredients according to the instructions for your device.
  • If you knead with your hands, do as described above. I kneaded it with my hands, and I won't say that I withstood 10 minutes. But Belonika does not insist on a very strong development of gluten. After about 7-8 minutes of kneading, start adding dried fruits, candied fruits and nuts in portions to evenly mix them into the dough. And knead for another 2-3 minutes, not very intensively, so that those dried fruits that you have cut or soaked in advance do not spread over the dough.
  • Roll the dough into a ball, place in a greased bowl, cover with a towel, plastic wrap or a lid, and proof in a warm place for 1.5 hours.
  • After this time, the dough will double.
  • And we will preheat the oven to 200 degrees and prepare the molds.
  • Belonika baked 1 large cake, and I baked 4 small ones in 16 cm tins. The main thing is to make mugs for the bottom and sides of good baking paper!
  • Slightly knead the dough that has come up (you don't need to try hard) and divide it into parts (roll up small balls or 1 large ball). Hands and the surface on which the dough is laid out, lightly grease with vegetable oil before this, the dough turns out to be slightly sticky. We lay out in the forms (we make sure that the initial volume of the dough in them does not exceed 1/3 of the height of the mold), cover the top with a film and put it on the proofer again for 30-40 minutes.
  • Put a teaspoon of water in the remaining protein and beat gently until smooth. Grease the cakes that come up with protein on top and put them in the oven at 200 degrees with steam. So they are baked for the first 10-15 minutes (small ones are less, large ones take longer), then we lower the temperature to 160-170 degrees and bake it to a dry splinter for another 15-20 minutes.We look behind the top - it can start to sunbathe a lot, so be prepared to cover it with foil at the right time!
  • The aroma will be incredible during cooking in your apartment! And the taste for me this yeast cake turned out to be exactly what meets my ideas about the beautiful
  • But there are a lot of delicious cakes on our forum. And I also tested a tin can, bought long ago in Italy, on this cake. The Easter cake that you see in the photo spent 4 days in the bank. True, I opened the can 10 times a day to enjoy the incredible aroma of zest and muffin, which, it seems to me, this cake was gaining every day. taste and sweetness compared to fresh, only from the oven.
  • That's why I decided to show you this recipe. On the one hand, it is the simplest. On the other hand, very tasty. And on the third, these Easter cakes can be baked for future use and they will not grow stale for at least 4 days. ... I don't like stale Easter cakes so much ...
  • Festive italian yeast cake

The dish is designed for

1 large or several small

Time for preparing:

about 3 hours

Cooking program:

oven

Note

Belonica calls this recipe "Something like Panettone". But since there is no exact name, I gave it my own name. I think no one will blame me, because I wanted it to be clear what we are preparing.
Highly recommend, this is a quick recipe with good results. This year, even my mother did not scold me for Easter cakes. And she's a big fussy

There is also one "life hack", as it is customary to say.
If you don't have time to bake this cake today, at least make a dough and knead the dough. And calmly put it in a plastic bag in the refrigerator. Take it out the next morning, let it warm up for 1 hour in the bag and come up for 1.5 hours (as in the recipe), then another 30-40 minutes in the form ... Bake and the result will be just as great. The dough can stay in the refrigerator for up to 3 days. It is also convenient, especially before Easter, when there are many things to do.

Similar recipes


Marusya
Ikra, thanks for another wonderful recipe for Easter cake. I took it to my piggy bank!
Tin can - just lovely
Irina F
Irishka, a wonderful recipe! I am sure that it is also very tasty !!!
Here Nika writes, "something like a panettone", and I used an Italian book and baked panettone for many years on Easter, the recipe was practically one to one, only it was suggested to melt the butter. And the bookmark is just that.
And it was always very tasty, fragrant and not stale.




A jar is a miracle

Ikra
Marusya, Irina F, thanks for stopping by! Yeah, I'm the one who boasts about the jar first.

Irina F, I baked two bookmarks. The first time the butter was just soft, the second time I melted it. I didn't feel any difference.
A! I forgot another important thing ... I'll go and add it to the recipe!
Albina
Ikra, Irinathe cupcake is tempting and the jars are attractive Festive italian yeast cake To bookmarks
Ikra
Albina, there will be a time, the Italians bake this for any holiday, but are we worse?
Gala
Ikra, Ira, you have a very cute cupcake.
I love Belonica's recipes, and I baked this recipe too. I liked the result very much.
lungwort
Ira, the taste should be wonderful. The dough is very convenient. And the description of the preparation itself and the comments to it are just a song! I will definitely bake it until I know when (I am leaving for the village until autumn), but I will definitely bake it. Thanks and bookmark.
Albina
Quote: Ikra

Albina, there will be a time, the Italians bake this for any holiday, but are we worse?

I would bake every day, but I'm afraid that the doors will have to be broken. And they do not have time to eat. Although 8 average cakes of mine were sentenced in a couple of days
Ikra
Gala, I love her recipes too. Some have firmly taken root)
lungwort, there are many holidays, the main thing is the recipe and will not be lost.
Ksyushk @ -Plushk @
Irina, crumb as I love. Try something. The daughter asks again for chocolate, and bake for herself with candied fruits.

And jars, what jars? So cute .
Ikra
Ksyushk @ -Plushk @, pamper yourself) I think my daughter will try it too. I'll go and see what kind of chocolate it is? According to the local recipe?
Ksyushk @ -Plushk @
Ikra, yes, this year children have a mini-cake oven for children. She exhibited the recipe.
Ikra
Ksyushk @ -Plushk @, yeah, I looked already. I got lazy. I realized that I have no cocoa in my house !!!
Ksyushk @ -Plushk @
Irina, no, no cocoa this year
Cakes "Chocolate" (mini-cakes)
Ikra
Ksyushk @ -Plushk @, there is a tile ... I'll think about it! It is not necessary to make the icing chocolate? You can, for contrast, and white.
Ksyushk @ -Plushk @
Of course you can white.
Ikra
I baked this recipe again. I gave it to children and mothers. We got up, broke our fast and ... called: "Peks still."
Started the dough again

Festive italian yeast cake

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers