Panettone – Muffins

Ingredients for 8 servings:

• 125 ml milk
• 1 packet of yeast (dry yeast)
• 90 g sugar
• 25 g pistachios
• 250 g flour
• 25 g ground almonds
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g butter
• 3 eggs, including the yolk
• 100 g candied lemon
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 4 cherries (red or green)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Heat the milk, mix the yeast, 1 egg, sugar, and milk. Chop the pistachios. Set aside 1 tablespoon of pistachios. Mix the flour, almonds, pistachios, the remaining sugar, vanilla sugar, and salt. Add the butter and egg yolk. Pour in the yeast-milk mixture. Knead well. Let it rise for 1 hour, then knead all but 1 tablespoon of the candied lemon peel into the dough. Grease 8 baking cups (6 cm/0.6 cm high/120 ml capacity) and dust with flour. Divide the dough into eighths, shape into balls, and place in the baking cups. Let it rise for 30 minutes. Bake at 175°C for 15-20 minutes. Let it rest briefly, remove from the oven, and cool. Mix the powdered sugar and juice. Drain the cherries. Pour the glaze onto muffins. Decorate with cherries, pistachios, or candied lemon peel.