These mini versions of classic Italian panettone are bursting with citrusy flavor and packed with chewy dried fruit. Soaking the fruit in aromatic orange liqueur plumps and softens it, which also improves the bread’s texture. Anise seeds add a distinctive sweet and slightly licorice-like flavor profile, enhancing the buns’ complexity and depth. Their charming individual size adds a festive touch to your holiday bread basket.
Panettone Buns
In the bowl of a stand mixer, whisk together ⅓ cup (80 grams) lukewarm water and yeast until dissolved. Add 1 cup (125 grams) flour; using the paddle attachment, beat at low speed until a stiff dough forms. (If flour is not incorporated, knead dough in bowl by hand until it is combined.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
Add 2 cups (250 grams) flour, granulated sugar, salt, and anise seed to yeast mixture. Add 2 eggs (100 grams), lukewarm milk, vanilla, and orange zest. Beat at low speed until a shaggy dough forms; scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until dough is tacky, soft, smooth, and elastic, 6 to 8 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (3 to 4 minutes total). Beat until a soft, smooth, and elastic dough forms, 5 to 7 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth ball.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
In a medium bowl, stir together raisins, candied orange, liqueur, cranberries, cherries, and remaining ⅓ cup (80 grams) lukewarm water. Cover and let stand overnight.
Lightly spray 2 (6-well) popover pans with baking spray with flour. Line wells with tulip-style paper baking cups. (See Note.)
Drain fruit mixture; pat dry with paper towels.
On a heavily floured surface, roll dough into a ½-inch-thick oval (about 12×10 inches). Sprinkle half of fruit mixture onto dough. Using a rolling pin, press fruit into dough. Fold dough in half lengthwise. Rotate dough 90 degrees. (Wipe off any liquid from fruit, and re-flour rolling pin if needed.) Roll dough into a ½-inch-thick oval. Sprinkle with remaining fruit. Press fruit into dough; fold dough in half lengthwise. Rotate dough 90 degrees, and roll into a ½-inch-thick oval. Divide dough into 12 portions (about 93 grams each). Using your hands, gently roll each portion into a smooth ball, lightly flouring your hands as needed. Place dough in prepared wells. Cover with lightly greased plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
Preheat oven to 375°F (190°C).
In a small bowl, whisk remaining 1 egg (50 grams). Brush onto dough; sprinkle with pearl sugar.
Bake for 5 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 12 minutes more. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on a wire racks. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
