Easy & Aromatic Panettone-Inspired Cupcakes

fragrant bread with candied fruits, dried fruits and nuts. The bun turns out sweet, spicy, and tastes very much like the Italian panettone cake, but is much easier to prepare. The dough is moist, and thanks to the spices it is very aromatic.
cook time: 7h 30 min
Caleb Huxley
Easy & Aromatic Panettone-Inspired Cupcakes

Nutrition Facts (per serving)

325
Calories
13g
Fat
42g
Carbs
8g
Protein

Ingredients (1 portion)

Basic:

Salt 8 g
Sugar 100 g
Wheat flour (570-620) 600 g
Butter 140 g
Milk 300 g
Eggs 2 pc
Dry spices 1 tsp
Candied fruit 100 g
Dry yeast 5 g
Dried fruits 150 g
Hazelnut 100 g

Recipe instructions

Step 1

Step 1
Sift the flour. Roast the nuts. The weight of candied fruits and dried fruits is soaked. I made the candied fruit myself, if you are interested, here is the recipe https://1000.menu/cooking/35454-domashnie-cukaty-iz-apelsin. I told you how to soak dried fruits here https://1000.menu/cooking/41070-suxofrukty-i-cukaty-v-sirope-dlya-vypechki Milk at room temperature. Instant yeast. Butter, eggs at room temperature. Any spices. I have: cinnamon, star anise, nutmeg, cloves, caramel.

Step 2

Step 2
I add yeast, sugar, eggs, milk to the flour and knead the dough for about 10 minutes. Do not add all the flour at once. Leave 50 grams and add it gradually.

Step 3

Step 3
Then add small pieces of butter and continue kneading for another 5 minutes.

Step 4

Step 4
The dough should be homogeneous and well kneaded. Slightly sticky. Donʼt fill it with flour.

Step 5

Step 5
Then spices and stir for just a minute. Then I mix in nuts, dried fruits and candied fruits.

Step 6

Step 6
Iʼm rounding up. Cover with a towel or cling film and put in a warm place for 3 hours. I usually clean the oven with the oven turned off and the light on.

Step 7

Step 7
This dough takes a long time to rise.

Step 8

Step 8
Iʼll exchange it. If it gets sticky, lightly sprinkle with flour. It turns out very tender and soft. I form a rectangle with my hands and roll it up.

Step 9

Step 9
I shape it into a loaf.

Step 10

Step 10
Carefully transfer to a baking sheet covered with parchment paper (in my case, a Teflon mat). And so that the bread does not go to the sides during proofing, I fix the edges with improvised means. You can generally make it simpler and bake in a mold with sides.

Step 11

Step 11
I cover with cling film to prevent it from airing and put it back in a warm place for 3 hours.

Step 12

Step 12
When the proofing time is coming to an end, I preheat the oven to 170-180 degrees. Since yeast dough loves moisture very much, I will bake the bread in a humidified oven. I immediately send a glass of hot water there (to the bottom).

Step 13

Step 13
When the bread is ready, I put it in a preheated oven without greasing it with anything. I bake until done. Approximately 45-60 minutes.

Step 14

Step 14
My bread took 45 minutes to bake.

Step 15

Step 15
This baby turned out to be 1.5 kg :)

Step 16

Step 16
While it is still hot, grease it well on all sides with butter. And let it cool completely. I left it overnight.

Step 17

Step 17
I sprinkle it well with powdered sugar and you can invite everyone to a tea party.

Step 18

Step 18
The bread was sweet, aromatic and simply delicious.

Step 19

Step 19
The dough is rich, heavy and moist. Goes very well with nuts and dried fruits. Spicy. Moderately sweet. Be sure to add salt to the dough (8g!) It sets off the taste very well.

Step 20

Step 20
A piece like this with butter and a cup of coffee... Bliss!!! :)

Step 21

Step 21
The taste is reminiscent of the Italian panettone cake, but not as tender. Thank you for your time. I wish everyone a wonderful, festive mood!!!

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