1 cup of VENTURELLI GOURMET WHEAT FLOUR;
50 g of biological yeast;
1 ½ cup of warm milk;
5 egg yolks;
¾ cup of sugar;
1 teaspoon of salt;
1 teaspoon of lemon zest;
1 teaspoon of panettone essence;
1 teaspoon of orange essence;
4 tablespoons of margarine;
½ can of condensed milk;
1 kg of VENTURELLI GOURMET WHEAT FLOUR (approximately);
400 g of semi-dark chocolate bar;
2 egg yolks;
2 teaspoons of oil;
Beat the margarine with condensed milk until you get a homogeneous cream, reserve.
Beat the egg yolks with the sugar until they form a fluffy thickness, add the essences, the lemon zest, the salt and gradually add the wheat flour.
Knead the dough well and let it rise for 30 minutes. Open the dough, place the chopped chocolate. Roll like a roll and cut into pieces to place in the molds.
Fill up to 2/3 of the shape. Let it grow again. Brush.
Bake in the oven (160 ° C) for about an hour. Decorate after cold.