I made same recipe for Cozonac/Panetone, I cut it in triangles and I fill them with very tick fruit butter,Turkish delight, fruit confit or chocolate. I filled mine with a very tick plum butter.
Again I use a bread machine, because making the dough is a very elaborate process (the dough is very sensitive on temperature drafts in the kitchen) but make easy my recipe.
I also use metric system because is more accurate.
For the dough:
6 yolks750 grams flower
225 grams sugar
200 grams soft butter
450 milliliters milk
50 grams dry yeast
vanilla essence
pinch of salt
lemon or orange zest from a lemon (not necessary)
Put all ingredients in bread maker and start the machine like is making any French bread whit the exception: do not let the cycles to finish baking; just after the first cycle stop the machine and start it again; do this at least three to four times and stop the machine. I do this because I want more air in my dough. Leave the dough in to rise at least half of hour to an hour the most.
Now is the time to start your stove at 250 F.
Grease your work surface, put he dough on top, divide it in fist size pieces. I use my hands to gently flatten the dough approximated in square shape ( I try to preserve the air in) and then cut them on diagonally.
At this time you can grease the pans (meat loaf pans are perfect) and start dropping the filling on the largest edge of the triangle. Roll the dough gently and finish with the tip of the triangle on the bottom of the roll. Lift the roll and place it in the greased pan.
Beat an egg yolk whit a table spoon of water and brush the rolls, sprinkle sugar on top, place trays in stove and turn it off (remember is already warmed at 250F).
Leave the rolls to puff up first for 15-30 minutes, and then bake it at 400F for 30 minutes.
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