Panettone Muffins

Panettone Muffins
1 hr 45 min.


for 12 pieces
280 grams Pastry flour
10 grams fresh Yeast
80 grams Sugar
liter lukewarm Milk
125 grams softened Butter
1 Egg
1 packet Vanilla sugar
40 grams chopped almonds
40 grams Raisins
30 grams Candied lemon
30 grams Candied orange
1 whisked Egg yolk (For painting)
Fat (for baking pan or 12 paper baking cups)
print shopping list

Preparation steps

Step 1/7

Preheat the oven to 180°C (approximately 350°F). Line a 12-cup muffin tin with paper liners or brush with butter and chill until ready to use.

Step 2/7

Pour the flour into a large bowl and make a well in the center.

Step 3/7

In a bowl, mix the crumbled yeast with 1 teaspoon sugar and 5 tablespoons of lukewarm milk until smooth. Pour the yeast mixture into the well and mix together to until smooth. Cover and let rise in a warm place for 10-15 minutes.

Step 4/7

Pour the remaining sugar with the milk, butter, egg and vanilla sugar into the bowl and knead well. Cover and let rise in a warm place for 30 minutes.

Step 5/7

Add the rest of the ingredients and knead well.

Step 6/7

Pour the batter into the muffin tin, cover and let rise in a warm place for 15 minutes. 

Step 7/7

Brush the muffins with the whisked egg yolk and cut a cross in the top of each. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Cool in the pan for 5 minutes then remove and serve warm.