Florentine Panetones

Name: Florentine Panetones
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1/8 l Milk; 1 package (7 g) Dry yeast; 1 TABLESPOON 75 g sugar; 300 g Flour; 1 package Vanillin sugar; 1 pinch Salt; 100 g soft butter; 3 Egg yolk (size M); 30 g Dark chocolate; 50 g Fruit mix (candied); 50 g Citronate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Biscuits to decorate; 7-10 Tbsp plenty! Flour; 7-10 Tbsp Fat and flour; 12 (125 ml content) strong paper forms

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1/8 l Milk
1 package (7 g) Dry yeast
1 TABLESPOON 75 g sugar
300 g Flour
1 package Vanillin sugar
1 pinch Salt
100 g soft butter
3 Egg yolk (size M)
30 g Dark chocolate
50 g Fruit mix (candied)
50 g Citronate
7-10 Tbsp Icing sugar
7-10 Tbsp Biscuits to decorate
7-10 Tbsp plenty! Flour
7-10 Tbsp Fat and flour
12 (125 ml content) strong paper forms

Directions

1
Warm up the milk. Mix yeast, 1 tablespoon sugar and milk. Mix flour, 75 g sugar, vanillin sugar and salt. Knead in the yeast milk. Add softened butter and egg yolk, also knead in. Cover and leave to rise in a warm place for about 1 hour. Grate chocolate.
2
Knead fruit mix, citronate and chocolate into the dough on a work surface generously sprinkled with flour. Form into a roll, divide into 12 pieces and shape into balls. Grease the moulds and dust with flour. Place the balls inside. Leave to rise for 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Leave to rest for a short time, dust with icing sugar and serve decorated with small biscuits