Method of preparing vanilla Italian pastries

Italian cuisine is world famous for its pasta, pizza and cheese. However, it is worth mentioning another specialty, which is prepared by the lords of this beautiful country. We are referring to panettone - sweet flour pastries, in which dry fruits, berries or chocolate are traditionally added.



Cooking it is not so easy, but it is still possible. It’s all about the test, you need to know where to add, and let it go as long as it takes. Let me tell you one secret: look for the finest flour. It's abundant in Italy. You can’t make a classic Neapolitan pizza without it. In our own lands, such goodness must be carefully sought.

Julia Vysotskaya will not let you lie, because it is by her recipe that we will cook today!

Italian culic Ingredients

• 375g flour
• 125g softened butter
• 125g raisins
• 2 eggs
• 1 yolk
• half-orange
• 40g brown sugar
• 18g fresh yeast
• 95 ml of milk
• 10g almond flakes at will
• vanilla
• vegetable-oil
• pinch

Preparation

1. Preheat almost all the milk. Put a little bit off for later. Heated milk combine with yeast and half a teaspoon of sugar. Mix the milk mass in the combine. Then, without turning off the unit, pour half the flour, add an egg, vanilla extract and some salt.
   
   
   
2. Now pour out the leftover flour, the egg and keep kneading the dough. Set aside 1 tsp. yolk, rub the remainder with sugar and half butter. Portionally add the mixture to the dough, stirring. Then add the remaining oil and moss dough for about 7 minutes at low speeds.
   
   
   
3. Take the dough out of the combine and put it in a bowl oiled. Cover with a wet towel and let me stand in a warm place.
   
   
   
4. When it comes, add half an orange peel, add some raisins and mix well.
   
   
   
5. After that, move the dough into an oil-oiled form, cover it again with a wet towel and leave it for an hour. Mix the remains of milk and yolk and lubricate them with the surface of the Italian cake. Bake at a temperature of 190 degrees for about 40 minutes.
   
   
   
6. Italian panettoné It should be cooled without being removed from the form. Sprinkle with almond flakes. Alternatively, you can use syrup and candies. Dessert ready!
   
   
   

Yeah, it's not. dessertAnd you definitely have to mess with it. But the result is worth it. You'll get a delicate dough splashed with raisins and orange notes. Italian confectioners sometimes add chocolate chips to the middle of the dough. Thus, the finished product becomes very chocolate inside, but its calorie content rises.



This pastry is served on the table as dessert. You do not need to cut it hot, on the contrary, sweet muffin reveals its entire taste in a completely cooled state. If you keep it in a paper box, it will not stale for a long time and will remain airy and appetizing for a long time.