Panettone Muffins

Products:

1 kg flour
300 g of sugar
'40 Fresh yeast
'80 Butter
250 ml milk
80 ml oil
5 eggs

bark 1 lemon
1-2 vanillas
1 tsp salt

Stuffing

250g quince jam
cinnamon
'50 Raisins
100 g nuts
2 tbsp brandy
Preparation:

• Flour is sieved and formed well.
• Yeast is diluted with 50 ml of warm milk, 1 tsp salt and 1 tsp sugar.
• Pour in the well and allowed to rise for 15 minutes.
• Eggs froth (1 egg yolk separated spreads) and pour over the flour, add the melted butter + hot oil.
• Pour and sugar by approximately 30 g remain to be sprinkled Cozonac before baking.
• The mixture is flavored with vanilla and lemon zest and mix, stirring in one direction only.
• a smooth dough is covered with a kitchen towel and leave to rise.
• Raisins soaked in rum.
• The risen dough premesva then divided into 3-4 equal-sized balls.
• Each ball rolled into a round loaf with a thickness of 0,5 cm
• Add the raisins, and then cut into triangular pieces 12-16.
• In the wide end is placed a little stuffing.
• The pieces are wound on rolls, then arrange in pan, leaving space between each panettone muffin.
• Spread with beaten egg yolk with 1 tbsp milk.
• Finally, each panettone muffin sprinkled with sugar released.
• Bake at 200 C to redness.