Panettone traditional italian cupcake

4 servings
30 min

Sift the prime grade flour into a deep bowl, add dry yeast to it and mix.

Heat milk in a saucepan (do not bring to a boil!), After which we add granulated sugar to it.

Using a spoon or shoulder blade, we introduce half of the flour mixture into the milk. It is desirable to administer the mixture in small portions to avoid lumps.

In the resulting dough, break 2 large eggs of room temperature, mix until homogeneous.

Pour in vanilla sugar and mix everything again. Add 1 pinch of table salt.

Mix the dough thoroughly with a spatula until all the ingredients are converted into a uniform mass. At the exit, we have to get a sticky dough.

Knead the dough, gradually adding the second half of the flour mixture to it. It is preferable to do this with a spatula in a bowl without shifting the dough to the work surface.

One at a time, we introduce the remaining 2 eggs into the dough and continue to mix. At the end, cover the container with the dough with cling film and set aside for a while.

Carefully separate the yolk from the protein. Pour the yolk into a whipping tank, add granulated sugar and beat at an average mixer speed until the sugar is completely dissolved.

The butter must be brought to a mild state in the microwave oven or removed from the refrigerator in advance and allowed to lie at room temperature. Add the softened butter to the sugar-yolk mixture and beat with a mixer at high speed until homogeneous.

We send the just whipped oil mixture to the container with our dough and once again beat everything with a mixer, gradually increasing the speed. The mass formed as a result of whipping should shine. Melt the butter to a liquid state, let it cool to room temperature and put it into the dough, then beat everything again with a mixer for 7-10 minutes at high speed.

We take a large and deep container, lubricate the bottom and walls with vegetable oil, gently shift the dough into it, cover it with cling film and leave it in a warm place for about 1. 5 hours, letting the dough rise.

On a fine grater, grind the ripe orange zest, and then stir the zest into the dough.

Pour raisins with boiling water for 3-5 minutes, then rinse with running water, fold on a sieve, and then dry with a paper towel. If the candied fruits are large, grind them with a knife into the same pieces. Add raisins and candied fruits to the dough.

Mix thoroughly until raisins, zest and candied fruits are evenly distributed throughout the dough.

We prepare a baking dish. It is possible to use both one large shape and several smaller ones. Lubricate each form from the inside with vegetable oil and sprinkle lightly with flour. We fill the forms with dough half of their volume and leave in a warm room for 1 hour so that the dough rises.

Stir the egg yolk with cold milk until homogeneous, the resulting mixture lubricates the top of the dough in molds.

Heat the oven to 180-190 degrees. Place the molds on the grill at the level of the middle shelf of the oven and bake for 30-35 minutes until the ruddy crust appears. Ready-made Panettone muffins are carefully taken out of shape. Let them cool on a grill and serve to the table, if you wish, you can decorate the top with fine sugar powder or glaze. Enjoy your meal!