In orthodox kitchen by Easter it is accepted to bake Easter cakes, and here in Italian prepare for Christmas for the panettena. It is an Easter cake too, but high and very friable. Dough for it is made with addition of a large amount of fats that, of course, tightens the period of a rasstoyka. Some hostesses leave future Easter cakes for the whole night to face in forms pastries. As a result to the panettena leaves very light and air as a cloud.
It is required to you
- 30 g of yeast;
- 1/4 cups of sugar;
- 1/3 cups of water;
- 6 yolks;
- 1 tsps of extract of vanilla;
- 1/2 tsps of a lemon dried peel;
- 1/2 tsps of salt;
- 2 cups of flour;
- 8 tablespoons of a desi;
- 1/3 cups of lemon candied fruits;
- 1/2 cups of raisin;
- 2 tablespoons of the kindled desi.
Instruction
1. Dismiss yeast in warm water with addition of 1 tsp of sugar, leave for 2-3 minutes, well stir before full dissolution. Put a cup to the warm, covered from drafts place, for example, in a heated-up oven. Leave for 3-5 minutes until barmy bubbles begin to gather for the surfaces of liquid and mix doesn't increase in volume twice.
2. After time, pour yeast in a big bowl. There send yolks, a vanilla extract, a lemon dried peel, salt and the remained sugar. Begin to pour flour. At once pour half-cups and then, constantly stirring slowly, add in the small portions again and again, yet you won't pour in general about one and a half cups. Dough has to turn out very soft and sticky. If necessary the amount of flour can be reduced or to increase on the contrary. Everything depends on its grade and quality therefore try to be guided by consistence of the test, but not by the weight of products.
3. Divide the softened desi into three equal pieces and on one implicate them in future Easter cake. After it completely is dissolved, add the remained flour and continue to knead until dough begins to separate from hands. Lay out it on the board powdered with flour, create in a sphere, move to a big bowl, cover with a towel and leave to approach. The suitable dough has to increase in volume by 2-3 times.
4. Wash out raisin, fill in it with hot water, leave to stand for about 20-30 minutes, drain water, well dry berries by means of a kitchen towel. Lay out dough on a table, press down hands that flat pancake turned out. Distribute steamed raisin and lemon candied fruits on it evenly. Collect dough back in a sphere, well its promesita.
5. Transfer testyany a sphere to the baking tray greased with a desi. Cut out from dense brown parchment a strip 12 cm wide and 75-80 cm long. Well grease one party kindled creamy oil and wrap up future Easter cake, forming around it such "collar". Fasten between yourself edges of parchment. Crosswisely make an incision an Easter cake surface.
6. Leave to the panettena to approach in heat, the place which isn't blown by drafts. As soon as the Easter cake rises, grease it from above with a desi, put in the oven warmed up to 215 wasps and bake 10 minutes at the average level. Then it will be necessary to get, oil it a surface once again, to lower heat in an oven to 175 wasps and to bake further within 30-40 minutes until ready.