Panettone Muffins

Ingredients

• 280 g flour
• 10 g fresh yeast
• 80 g sugar
• 0.125 l lukewarm milk
• 125 g softened butter
• 1 egg
• 1 packet vanilla sugar
• 40 g chopped almonds
• 40 g raisins
• 30 g candied lemon peel
• 30 g candied orange peel
• 1 beaten yolk (for brushing)
• fat (for the baking pan or 12 paper cups)

Instructions

1. 1.

   Preheat oven to 180°C, grease muffin tin depressions with butter and place in freezer or insert paper cups.

2. 2.

   Sift flour into a large bowl and press a well in the center.

3. 3.

   Combine broken yeast with 1 tsp sugar and about 5 tbsp lukewarm milk to make a pre-ferment. Pour into the well and cover; let rise in a warm spot for 10-15 minutes.

4. 4.

   Add remaining sugar, milk, butter, egg, and vanilla sugar to the dough and knead well. Let rest for another 30 minutes.

5. 5.

   Fold in the remaining ingredients and knead until incorporated.

6. 6.

   Fill the muffin tin depressions with dough and cover again; let rise for 15 minutes.

7. 7.

   Brush muffins with beaten yolk and cut crosswise. Bake in the oven for 20-25 minutes. Let rest in the pan for 5 minutes, then remove and serve warm.