Pannetone, Italian recipe

The introduction

Hello everyone, I hope that you are all doing just fine.

In this article I want to tell you about the preparation of Pannetone or Pascha, as we call it in Georgia. This is an Italian recipe and it’s pretty good and delicious, I must say.

Well, to be honest, people really look forward to the Easter because they can eat Pannetone. Paschas are pretty delicious things and it’s pretty caloric and they gain some weight after that.

Anyways, Pascha is a significant part of Easter holiday along with the Easter eggs, so that let me tell you about the preparation of this Pannetone Italian recipe.

Ingredients:

• Raisins, 170 grams;
• White rum, 20 ml;
• Hot water, 20 ml;
• Eggs, 3 medium;
• Vanilla, 1 package;
• Honey, 40 grams;
• Zukats, 130 grams;
• All purpose flour, 540 grams;
• Sugar, 150 grams;
• Dry yeast, 5 grams;
• Salt, 2 grams;
• Lemon zest, 1 medium;
• Unsalted butter, 250 grams;
• Melted butter, 1 tablespoon;
• Cold butter, 1 tablespoon.

Preparation process:

1. Well, first of all, you can take the raisins and have 2 tablespoons of warm water and white rum mixture poured onto them.
2. After that, you can have some flour into the blender and add the dry yeast and sugar and salt and lemon zest and vanilla and mix them all together very well.
3. In a separate bowl, you should have the eggs beaten and add some warm water and honey and mix them together with a mixer.
4. After that, you should add this eggs mixture to the flour mixture and blender them very well together. That way, you should have a pretty good dough.
5. You should have a butteron a room temperature and while the mixer mixing the mixture of this dough, you should add this butter little by little constantly mixing.

   

6. In the meantime, you can take the raisin mixture and zukats and some melted butter and mix them together with a spatula or something. And then you should add that mixture to the dough, too, and mix everything together.
7. You should then take a large bowl and put the dough in it and have a plastic wrap put on the bowl. The dough needs about 15 hours to get trippled in size and when it’s like that, then it’s ready to be baked.
8. When the dough is tripled in size, you should sprinkle some flour on it and knead the dough, which then you should put into the baking form. Well, now they sell these Pascha baking forms with the beautiful paper sheets for them and it’s pretty easy to prepare them that way, if you ask me.
9. You should take a towel and have it wet and very well squeezed and you should put the towel on the baking form, where the pascha dough is and have it like that on the room temperature for about 4-5 hours.
10. After that, you can preheat the oven on 190 degrees Celsiusand have the Pannetone prepared.

    

11. You should have a small cross made on the top of the dough and put the cold butter into it and put the baking form into the oven. After about half an hour you can check the Pannetone with a wooden stick and see whether it’s baked or not. It should be a little wet when you take the wooden stick out of the Pannetone, because it should be a little moist and not very dry inside or very wet inside either.
12. You should then take the baked pannetone out of the oven and let it get cold.
13. You can have a glaze poured on top of the Pannetone or have some sugar powder sprinkled on the top, which will make it look pretty fancy, I must say.

Well, this was about the preparation of Pascha, Pannetone with an Italian recipe and I think it’s a pretty simple one comparing to those ones, which people usually prepare in Georgia, and it’s very delicious, too, by the way.

Enjoy your cooking!

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