Easter cake with salted caramel: how to easily make Panettone

If you want to surprise your loved ones with a delicious airy Easter cake with salted caramel, try baking the Italian Easter bread called "Panettone". It turns out to be very soft and tender, the main thing is to follow the exact recipe.

You need a lot of different products to make this cake, but its taste is worth the effort. So, for the dough, take 80 grams of flour, 7 grams of dry yeast, 10 grams of sugar, and 180 ml of warm milk.

Read also: How to bake delicious boiled pork in the oven: an Easter recipe

For the "preparatory" dough you need:

• Starter dough
• Butter (soft) - 40 grams
• Sugar - 50 grams
• Flour - 140 grams
• Eggs (large) - 2 pcs.

For creamy salted caramel:

• Cream (20-30% fat) - 150 milliliters
• Sugar - 115 grams
• Butter (soft) - 20 grams
• Coarse sea salt - a teaspoon

You will also need to make the so-called "basic dough":

• You will need already prepared creamy caramel and "preparatory dough",
• Egg yolks (large) - 2 pcs.
• Salt - 6 grams
• Zest from an orange
• Vanilla extract - a teaspoon
• Raisins - 150 grams
• Candied fruit - 115 grams
• Flour - 280 grams
• Butter (soft) - 40 grams
• Rum (cognac or orange juice) - 40 milliliters

A step-by-step recipe for making Panettone with caramel

To make the starter dough: add sugar and yeast to warm milk, mix, add sifted flour and mix again. Cover with a towel and set aside in a warm place.

Rinse the raisins and pour them with rum (cognac or orange juice) and let them steep. You can also soak candied fruits.

Preparatory dough:

Take soft butter, add sugar and grind it, adding eggs one at a time. Mix everything again and add the sifted flour. You should get a liquid dough, like thick sour cream. Cover it with cling film and set aside in a warm place for an hour and a half.

Creamy salted caramel:

Heat the cream in a saucepan without boiling, stirring occasionally. Turn off and let it cool slightly.

Pour the sugar into a dry, heavy-bottomed frying pan and melt it, stirring with a silicone or wooden spatula. When the sugar turns a rich amber color, remove the pan from the stove. Put the cream in the saucepan on the stove (low heat) and start heating it, gradually pouring in the melted sugar and stirring the mixture. Add the butter and stir while the cream and sugar are boiling. Remove the pan from the heat and continue stirring the caramel thoroughly. Let it cool to room temperature, then add coarse sea salt.

The main dough

In a bowl, put the soft butter and egg yolks, mix well with a whisk and add the creamy caramel. Add a teaspoon of vanilla extract and orange zest, mix and add the "preparatory" dough. Mix and add the sifted flour (the amount is indicated above, in the ingredients for the main dough).

First, mix the dough lightly with a spatula, and then with a mixer, adding salt while mixing.

Knead the finished dough 3 times: Knead for 10 minutes and let it rest for five minutes.

Take the raisins out of the rum, mix them with the candied fruit, and roll them in flour a little. Add them to the dough and knead it again to form a ball. Put the dough into a bowl, cover with cling film and put it in a warm place to prove.

After half an hour, grease your hands with vegetable oil, mix the dough well again, and set it aside to proof until it has increased in volume by about two and a half times.

Divide the finished dough into four parts, take the baking pans and grease the bottom of the pans with oil. Fill the molds one-third full of dough.

Read also: Cottage cheese paska without baking for Easter: a simple recipe from Klopotenko (video)

Place the molds with the dough on a parchment-lined baking sheet, cover with a dry towel, and let the dough rise in a warm place.

Panettone cakes should be baked in a preheated oven at 170 degrees for the first 5 minutes in convection mode. Then switch the oven to the upper and lower heating mode and bake for 30 minutes at 150 degrees.

To prevent the top of the cakes from burning, you can brush them with melted butter 20 minutes before cooking and sprinkle with almond flakes on top.

Another Panettone recipe from Lilia Tsvit:

We suggest you to learn how to boil eggs for Easter in wine.

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