Here’s a complete recipe inspired by the photo — it shows two parts:a soft Italian-style sweet bread (panettone-like) with dried fruit & chocolatea creamy mascarpone dessert made from the same flavors, served in cups.🥖 Soft Sweet Fruit Bread (Panettone-Style, No Mold Needed)Ingredients500 g all-purpose flour10 g instant yeast100 g sugar1 tsp salt2 eggs (room temperature)200 ml warm milk100 g butter, very softZest of 1 orange1 tsp vanilla120 g dried apricots or candied orange (chopped)80 g raisins or currants60 g mini chocolate chipsInstructionsActivate yeast: Mix warm milk + 1 tbsp sugar + yeast. Rest 10 min.Dough: Add eggs, remaining sugar, vanilla, zest, salt, and flour. Mix.Butter: Knead in soft butter gradually (10–12 min) until elastic.Add-ins: Fold in dried fruit and chocolate.First rise: Cover, let rise 1½–2 hrs until doubled.Shape: Place in a buttered round pan or loaf mold.Second rise: 45–60 min.Bake:170°C (340°F) for 40–45 minCover loosely if browning too fastCool completely, dust with powdered sugar.✔️ Texture: fluffy, stringy, rich✔️ Keeps soft for days if wrapped🍨 Mascarpone Fruit Cream Cups (Seen on Top)Ingredients250 g mascarpone200 ml cold whipping cream80 g powdered sugar1 tsp vanilla50 g chopped dried apricots/orange peel40 g chocolate chipsCrushed bread crumbs or biscuits (optional base)InstructionsWhip cream with sugar & vanilla until soft peaks.Gently fold in mascarpone.Add dried fruit & chocolate.Layer into cups (crumbs → cream → cream swirl).Chill 1–2 hours.💡 Serving IdeasSlice bread and fill with mascarpone creamToast slices lightly + honeyServe cups with coffee or espresso (perfect café dessert ☕)
Soft Sweet Fruit Bread (Panettone-Style, No Mold Needed)
