Panettone traditional Italian cupcake

Step-by-step cooking

1. Step 1:

   

   In a deep bowl, sift the premium flour, add dry yeast to it and mix.

2. Step 2:

   

   Heat the milk in a saucepan (do not bring it to a boil!), then add granulated sugar to it.

3. Step 3:

   

   Using a spoon or a spatula, we introduce half of the flour mixture into the milk. It is advisable to introduce the mixture in small portions to avoid the appearance of lumps.

4. Step 4:

   

   In the resulting dough, break 2 large eggs at room temperature, mix until smooth.

5. Step 5:

   

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

6. Step 6:

   

   Mix the dough thoroughly with a spatula until all the ingredients are converted into a homogeneous mass. At the exit, we should get a viscous dough.

7. Step 7:

   

   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.

8. Step 8:

   

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

9. Step 9:

   

   Carefully separate the yolk from the protein. Pour the yolk into a whipping container, add granulated sugar and whisk at medium speed of the mixer until the sugar is completely dissolved.

11. Step 10:

    

    Butter must be brought to a soft state in a microwave oven or removed from the refrigerator in advance and let it lie at room temperature. Add the softened butter to the sugar-yolk mixture and beat with a mixer at high speed until uniformity is achieved.

12. Step 11:

    

    We send the newly whipped oil mixture to the container with our dough and beat everything again with a mixer, gradually increasing the speed. The resulting whipping mass should lighten.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.

13. Step 12:

    

    Take a large and deep container, lubricate the bottom and walls with vegetable oil, carefully transfer the dough into it, cover with cling film and leave in a warm place for about 1.5 hours, letting the dough rise.

14. Step 13:

    

    On a fine grater, grind the zest of a ripe orange, then mix the zest into the dough.

15. Step 14:

    

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

16. Step 15:

    

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

17. Step 16:

    

    Prepare the baking dish. It is possible to use both one large form and several smaller ones. We lubricate each mold from the inside with vegetable oil and lightly dust with flour. Fill the forms with dough half of their volume and leave in a warm room for 1 hour in order for the dough to rise.

18. Step 17:

    

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

19. Step 18:

    

    Preheat 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 a golden crust appears. Ready-made Panettone cupcakes are carefully removed from the molds. Let them cool on the grill and serve to the table, if desired, you can decorate the top with fine powdered sugar or icing. Bon appetit!