New recipes

Panettone cozonac pudding

Panettone cozonac pudding

A rectangular yenna tray is richly greased with butter. The cake is cut into large slices and placed in the tray ... as compact as possible, so that no portions remain uncovered.

From milk, eggs, vanilla essence and sugar, a homogeneous composition is made and placed over the cake. With the back of a spoon, lightly press the slices of cake so that it soaks well with the milk. From time to time, put a few blackberry jam and broken chocolate pieces on the surface of the pudding. Then, at the end, add a little cake broken into pieces. And we "ask" him to take some milk and put the tray in the oven for 20-25 minutes.

Ps. If there are still places (corners) not covered with cake in the tray, no baths, you will feel very good cream.


This is the recipe of the week: the famous PANETTONE cake with candied fruit

Maybe you're bored of the traditional cozonac and want to try the Italian dessert, panettone. That is, "luxury bread," as it translates. What keeps you going? Especially since we show you how to prepare the delicious panettone with candied fruit. The famous PANETTONE cake with candied fruit:

We don't want you to have illusions and think that 'you get away cheaper'. We also refer to the time allotted for the preparation & # 8230. It takes almost eight hours from the time you start and until you take it brown out of the oven. It's true, leavening consumes the most time. But once a year it's worth the effort!

You need: half a kilogram of flour, 200 g of sugar, 4 eggs, 3 egg yolks, 180 g of butter, 100 g of candied fruit (orange or lemon peel, apricots, cherries), 150 g of raisins, grated lemon peel, vanilla extract, 15 g of yeast, 200 ml of water.

The famous PANETTONE cake with candied fruit

How is it prepared

Dissolve 10 g of yeast in a little hot water, add 150 g of flour and mix until you get a homogeneous dough. Form a ball out of it, put it in a bowl and cut it into a cross shape. Cover the bowl with foil and let the dough rise for about an hour. When it has doubled in volume, add another 150 g of flour, two eggs and the rest of the yeast. Start kneading (with your hands or on the robot). When the dough is no longer sticky, add 100 g of sugar and let it penetrate the dough. Incorporate 60 g of butter, cover and leave to rise for two hours. After the "rest" time of the dough expires, add the other two eggs, the yolks, the rest of the flour, the remaining sugar and a teaspoon of salt. Mix well, vigorously, for about ten minutes, gradually adding the remaining butter.

Separately, rehydrate the raisins in hot water with a little brandy or rum. When they are swollen, drain them and remove the excess water with a paper towel. Candied fruits are cut into small pieces. Add the raisins and the candied fruit pieces, the lemon peel and the vanilla extract to the dough, mix for a uniform distribution and leave to rise for another two hours. Until it doubles in volume.

For baking use either the shape of a cake top or a tall pot. That's if you want the panettone to look like the one in the trade, thinner and taller. In both cases, place baking paper to cover the walls of the pot up to the top. Remember that panettone will also grow during baking. After you have shaped the dough, grease the surface with melted butter and then put it in the oven. Allow to cool in the mold for another 6-8 hours.


Italian Easter cake "Panettone" (quick recipe). I always prepare it!

Team Bucătarul.eu offers you the recipe of the famous Italian cake "Panettone". This is the quick way to prepare, the cake being prepared in a much shorter time than the classic one and is left to rise only twice.

"Panettone" is very easy to prepare with dried fruit and is flavored with vanilla extract and grated lemon peel, it is very tasty, fluffy, soft and airy, with a taste similar to the traditional one. Feel the taste of Italy at home!

ingredients

-1 tablespoon of dry yeast

-1/2 glass of natural yogurt

-1 teaspoon of vanilla extract

-1 tablespoon grated lemon peel

Method of preparation

1. Dissolve the yeast in warm water, add a little sugar.

2. Put the mayonnaise in a warm place for 20 minutes to ferment the yeast.

3. Add in the mayo: egg yolks, yogurt, soft butter, vanilla, grated lemon peel, a pinch of salt and gradually add the flour.

4. Knead a soft and elastic dough.

5. Put the dough in a warm place to rise.

6. Sprinkle the dried fruit with powdered sugar and place in the leavened dough, knead.

7. Place the dough in a baking dish and leave it to rise again.

8. Bake the cake in the preheated oven at 175 degrees for 45 minutes.


Cake pudding with raisins and rum simple recipe

Cake pudding with raisins and rum simple recipe helps you to get rid of everything that is no longer eaten: the remaining cake, pandispan, cake, cake top or even bread, with some milk, cream, yogurt, cheese, jam, eggs and flavors. It turns out wonderfully good!

I will not come to tell you about the famous English bread pudding, I will not draw a parallel between more or less famous recipes, but know that this cake pudding or bread It has been made in Romania for many years & # 128578 I found recipes for bread pudding and cake in old cookbooks, or in the recipe books of the women in my family, some old recipes from the early 1900's & # 128578

Not to confuse you, in short, is the kind of recipe that allows you to collect everything that is no longer eaten to reuse, recycle if you want and make something fresh and tasty & # 128578

Look how good it looks and I guarantee it is also wonderfully tasty Cake pudding 🙂

Cake pudding with raisins and rum simple recipe

Place the rest of the butter on top and bake at 180 degrees (medium heat) for about 25 minutes. Check after 20 minutes and see if it is ready.

Leave to cool and then serve. It's great good hot, but cold, from the fridge, with a spoonful of ice cream or whipped cream on top, it's crazy! & # 128578

You can put 1 tablespoon of sour cream or yogurt on top, if you want something less sweet.

It is very tasty, you can see in the picture how fine it is & # 128578

I wish you Good appetite!

And don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3


Cake with poppy seeds

Another cake recipe, very popular is the one with poppy seed filling. No wonder, given that poppy is a delicious ingredient, which gives it a perfect taste. This time, we found our inspiration on e-retete.ro.

Ingredient:

  • 600 gr flour
  • 125 gr butter
  • 120 ml sour cream
  • 50 ml milk
  • 70 ml water
  • 100 gr sugar
  • 1 vanilla sugar
  • 4 yolks
  • 1 tablespoon oil
  • 1 vial of vanilla essence
  • grated peel from an orange
  • 25 gr fresh yeast

Poppy filling:

  • 300 gr poppy seeds ground in a coffee machine
  • 1 cup milk
  • 3 tablespoons sugar (you can put more, to taste)
  • 1 vanilla sugar
  • 1 vial of vanilla essence

Method of preparation:

  1. The yeast is dissolved in a little warm milk and left to swell for about 10 minutes.
  2. From all the ingredients then knead a dough. Knead by hand for 30 minutes if you don't have a bread machine or kneading robot. Then cover the dough with a foil or towel and put it back in a warm place without rising currents for at least 1 hour.
  3. As the dough grows, prepare the filling: boil the ingredients until the poppy seeds are soft (about 20 minutes). At the end add the vanilla essence.
  4. When it is well risen, divide the dough in half. Spread 2 sheets and each greased with poppy seeds boiled in milk
  5. Then it runs. The two resulting rolls are intertwined and placed in a tray (mine had a diameter of 26 cm). Leave to rise in the pan for about 30-45 minutes.
  6. Grease the cake with beaten egg yolk with a little milk and garnish with sugar and poppy seeds.
  7. Bake at 180C until golden brown, about 50 minutes -1 hour.

Panettone cake pudding - Recipes

I always wanted to try something as a holiday cake. But I would procrastinate every time, telling myself that if he didn't have a nut, he couldn't be good. But here I tried this panettone recipe (a kind of Italian cake) that goes very well as a cake for Easter. And it meets all the requirements of a dukan recipe.
Cruise Phase (PL, PP), Consolidation, Definitive Stabilization
Gates - 2
Ingredient:
-4 eggs
- 4 lg oat bran
- 2 lg skimmed milk powder
- 2 lg defatted cheese
- 2 lg cornstarch
- 3-4 lg powder sweetener (to taste)
- 1 lgt baking powder
- vanilla essence
- 4 lg goji
- rum essence
First we put hydrated goji in a little water at room temperature and rum essence. Separate the egg whites and beat them hard with the mixer. In a separate bowl, mix the yolks with the oat bran, milk powder, cheese, starch and powdered sweetener. Add the vanilla essence and baking powder. With a spoon, take the egg white foam and integrate it into the yolk composition and mix well.Drain goji from water and mix them in the main composition. Pour the whole composition into the tray (the round shape of silicone we used, with a diameter of 20-22 cm) and put it in the preheated oven at 180 degrees. Bake for about 35-40 minutes (do the toothpick test).

We take it out of the oven and after 10 minutes we take it out of the tray. We cover it with a light kitchen towel.
Good appetite!

73 Responses to Cozonac / Panettone Dukan

It looks great! I can almost taste it, but I have a question. Can it be made without powdered milk? I saw that there is skimmed milk powder on coffee, but the minimum order is 100 lei and I can't buy that much. After all, it's only about two tablespoons, does it really affect the weight loss process if I use commercial milk powder, if nothing else can be done?

Hi. It works without powdered milk. Eventually put another lg of bran in the composition.

If you are from Bucharest you can get directly from their center in Razoare. As far as I know there is no minimum order but the transport is paid. I ordered 2 bags that I have already finished, I ordered two more.

I'm glad, thank you very much for the answer. I can't wait for Easter, I'll have something to pamper myself with.


Panettone is a delicious cake according to the Italian recipe that most resembles a cake. In a small bowl, combine water and warm milk over which to sprinkle the yeast. Leave it to warm for 5 minutes, then add 4 tablespoons of flour and a tablespoon of sugar and mix well. Cover with plastic wrap and let warm for 30 minutes until doubled in volume.

In another bowl mix together eggs, sugar, butter, vanilla, lemon peel, orange peel. . Add the flour and yeast mixture and combine. Add the rest of the flour and a little salt. After 5 minutes add the raisins, chopped apricots, almonds.

The resulting mixture is heated on high for about 2 hours.

After that, knead the dough a little and put it in the shape of a panettone. The panettone shape is a round, high-bottomed baking paper that is commercially available. I didn't find it and I put a pan in baking paper. Put the dough in the form taking into account the fact that the dough must grow. Let it rise again when hot.

Before baking, grease the panettone with butter and then with the yolk and make a cross in the middle.
Put it in the preheated oven and leave it to brown well for 20-30 minutes.

The source of this recipe is Ana's culinary blog Recipes.

The panettone according to the Italian recipe is suitable for any holiday meal.


Cozonac stuffed panettone

Empty the contents of the ice cream sachet into a mixing bowl and then add the milk.

Beat with the mixer at low speed for about 1 minute then at high speed for another 4 minutes.

The gelatin is prepared according to the instructions on the envelope.

Add gelatin and essence over the ice cream, then incorporate by hand.

Store in the freezer for about 40 minutes.

Cut the panettone lid. Dig into the inside to form a hole in the panetone.

Sprinkle condensed milk or caramel sauce into the formed hole.

Mix the previously hollowed panetone crumbs with the fruit and ice cream. Fill the panettone with this composition.

Melt the chocolate in the microwave and cover the panettone with the melted chocolate.

Decorate with berries.

  • Dr. Oetker products
    • Cake ingredients
    • decors
    • mixes
    • Desserts
    • PRESERVATIVE
    • muesli
    • The pizza
    • Fresh desserts
    • About Dr. Oetker
    • Social commitment
    • Environmental policy
    • Careers
    • Dr. Oetker's prescription
    • Contact
    • Dr. Oetker promotions
    • International
    • Instagram: Sweet Moments
    • Facebook: Sweet Moments
    • Facebook: Sweets and pickles
    • Facebook: Pizza by Dr. Oetker
    • Facebook: Musli Vitalis
    • Facebook: Magnificent Pleasures
    • Instagram: Magnificent Pleasures
    • Facebook: Ciocco - Latte
    • Facebook: The Desert
    • Facebook: Dr. Oetker Professional
    • YouTube Dr. Oetker Romania
    • The Desert
    • Presentation:
    • All products
    • All recipes
    • All categories

    back Consent to follow up

    We would be happy if you and our partners agree to use cookies and similar technologies to understand how you use our website. This allows us to better understand your behavior as a user and to adapt our site accordingly. Moreover, we and our partners would like to use this data for personalized offers on our partners' platforms. If you agree, please click "Agree". Please see our privacy policy for detailed information. You can change your mind at any time.

    We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. These are strictly necessary and cannot be closed.

    In addition, we'd like to learn more about how you use our website to optimize it for you and other users. For this purpose, we use cookies and similar technologies that map user behavior and thus help us to improve our offer for you.

    To ensure that we can tailor our marketing campaigns to your needs, we collect how you get to our website and how you interact with our ads. This helps us improve not only our ads, but also our content. Our marketing partners also use this information for their own purposes, e.g. to customize your account or profile on their platform.


    Panettone recipe / Italian cake

    Published: Wednesday, April 15, 2020, 8:00 p.m.

    Updated: Thursday, May 28, 2020, 12:51 p.m.

    Preparation: 50 minutes

    Cooking: 40 minutes

    time total: 1 hour and 30 minutes

    Service: 4 servings

    Considered the luxury bread of the Italians ("Pan del Ton" in the Milanese dialect), it is the perfect replica of the traditional Romanian cake, being in turn a festive dessert. It was invented in Italy in the 15th century.

    Legend has it that a knight from Milan, Ughetto degli Atellani, fell in love with the daughter of a pastry chef named Toni. In order to impress her chosen one, she works in Toni's pastry shop, where she invents a different kind of bread, enriched with all kinds of flavors and spices (in addition to flour, she also adds yeast, butter, eggs, raisins and candied pieces of citrus peel. ).

    The Duke of Milan, Ludovico il Moro Sforza (1452-1508), together with his wife Beatrice d’Este, authorizes the marriage of the two (in which Leonardo da Vinci also took part!). He also suggests that they open a new pastry shop: Pan del Ton (Toni's Bread).

    Such a noble dessert will surely delight and fascinate your guests. Let's get to work!


    Dough preparation:
    Heat the milk with the sugar and margarine until the latter melts in the milk. When the composition is just lukewarm, add the crushed yeast.
    Sift the flour into a bowl, knead for 2-3 minutes together with the almonds, eggs and the yeast mixture.
    Leave covered in a warm place for approx. 20 minutes for fermentation.
    Almond glaze preparation:
    Put margarine, honey, sugar and almonds in the pan, fry for 3-4 minutes until light brown.


    After that, place it in a cake pan greased with margarine and lined with flour and smooth.
    Assembly:
    The dough is spread on the plate sprinkled with flour (set aside when kneading the dough) to a size of approx. 20 x 40 cm, grease with 30 grams of melted margarine.
    Mix the sugar with the cinnamon, and sprinkle on the dough, then put on the composition with honey and almonds.
    Leave to rise covered for another 30 minutes,
    Finally, bake in a preheated oven for 30 minutes.

    Philips Multicooker is designed so that cooked food retains its taste and aroma because it is equipped with an adjustable pressure control valve and computerized cooking system. Thanks to the 3D heating system and the 2 mm thick dish, the heat is distributed evenly so that you have excellent tasting food.

    Panettone cake is served cold! Packed for the holiday can be a delicious Christmas gift!