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Panettone Buns

These mini versions of classic Italian panettone are bursting with citrusy flavor and packed with chewy dried fruit. The buns’ charming individual size adds a festive touch to your holiday bread basket, making them a delightful addition to any celebration.
Yield 12 buns

Ingredients

Dough

  • 1/3 cup (80g) lukewarm water (85°F/29°C to 90°F/32°C)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 to 3 1/4 cups (375 to 406g) all-purpose flour, divided, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 3/4 teaspoons (8.25g) kosher salt (see note 1)
  • 1/2 teaspoon ground anise seeds
  • 2 large (100g) eggs, room temperature
  • 1/3 cup (80g) lukewarm whole milk (85°F/29°C to 90°F/32°C)
  • 2 teaspoons (8g) vanilla extract
  • 1 1/2 teaspoons (10g) tightly packed orange zest
  • 1/3 cup (76g) unsalted butter, cubed and at room temperature

Fruit Mixture

  • 1/2 cup (80g) diced candied orange peel
  • 1/2 cup (80g) golden raisins
  • 1/2 cup (120g) orange liqueur
  • 1/4 cup (40g) chopped dried cherries
  • 1/4 cup (40g) chopped dried cranberries
  • 1/3 cup (80g) lukewarm water (85°F/29°C to 90°F/32°C)

Topping

  • 1 large (50g) egg, room temperature (for egg wash)
  • 2 teaspoons (8g) Swedish pearl sugar

Instructions

  • Make dough: In the bowl of a stand mixer, whisk together 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; scrape bowl as needed.) Cover and let flour mixture stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 15 to 20 minutes.
  • Add 2 cups (250 grams) flour, granulated sugar, salt, and anise seed to flour mixture. Add eggs, 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). After all the butter is incorporated, knead until a soft, smooth, and elastic dough forms, about 5 to 7 minutes. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  • Bulk rise: Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
  • Prepare Fruit Mixture: In a medium bowl, stir together candied orange, raisins, liqueur, cherries, cranberries, and remaining ⅓ cup (80 grams) 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 2).
  • Drain fruit mixture; pat dry with paper towels.
  • Shape buns: On a heavily floured surface, roll dough into a ½-inch-thick oval (about 12x10 inches). Sprinkle half of the 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 the 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 the palm of your hands, gently roll each portion into a smooth ball, lightly flouring your hands as needed. Place dough in prepared wells.
  • Final rise: 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).
  • Topping: In a small bowl, beat egg; gently brush onto risen buns. Sprinkle pearl sugar evenly over buns.
  • Bake: 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), about 10 to 12 minutes more. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. The narrow, tall cups of a popover pan, and the extended tips of tulip-style paper baking cups enable a high rise to the buns and mimic the traditional look of a large panettone baked in a cylindrical paper mold. But don’t fret if you don’t have this equipment! Regular muffins pans without liners can be used instead of popover pans and liners. Divide dough into 18 equal portions (about 61 grams each) and place each portion in a lightly greased muffin cup. Let rise in a warm, draft-free place (75°F/24°C) until it doubled in size, about 1 hour. Bake as directed.
 
Recipe by Bake From Scratch.