Italian Easter Panettone Cupcake (quick recipe)
Incredibly delicious and fragrant cupcake!
Flour - 600 gr
Dry yeast - 1 tbsp.
Warm water - 200 gr
Sugar - 100 gr
Yolks - 2 pcs.
Yogurt unsweetened - 0.5 cups
Vanilla extract - 1 tsp.
Lemon zest - 1 tbsp.
Raisin - 100 gr
Dried currants - 100 gr
Butter - 1 tbsp.
Icing sugar - 50 gr
We make yeast in warm water, add a little sugar. Put the brew in a warm place for 20 minutes, the yeast should "come to life." Add the yolks, yogurt, softened butter, vanilla, lemon zest, a pinch of salt and gradually add the flour. Knead soft and elastic dough. Put the dough in a warm place so that it fits.
Dried fruits sprinkled with powdered sugar and pour into the finished dough, knead. Put the dough into a baking dish. Leave the dough to come again. Bake at 175 C for 45 minutes.
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