These mini variations of basic Italian panettone are bursting with citrusy taste and full of chewy dried fruit. Soaking the fruit in fragrant orange liqueur plumps and softens it, which additionally improves the bread’s texture. Anise seeds add a particular candy and barely licorice-like taste profile, enhancing the buns’ complexity and depth. Their charming particular person measurement provides a festive contact to your vacation bread basket.
Panettone Buns
Makes 12 buns
- ⅔ cup (160 grams) lukewarm water (85°F/29°C to 90°F/32°C), divided
- 1 (0.25-ounce) bundle (7 grams) prompt yeast*
- 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided, plus extra for dusting
- ¼ cup (50 grams) granulated sugar
- 2¾ teaspoons (8.25 grams) kosher salt
- ½ teaspoon floor anise seeds
- 3 giant eggs (150 grams), room temperature and divided
- ⅓ cup (80 grams) lukewarm entire milk (85°F/29°C to 90°F/32°C)
- 2 teaspoons (8 grams) vanilla extract
- 1½ teaspoons (10 grams) tightly packed orange zest
- ⅓ cup (76 grams) unsalted butter, cubed and room temperature
- ½ cup (80 grams) golden raisins
- ½ cup (80 grams) diced candied orange peel
- ½ cup (120 grams) orange liqueur
- ¼ cup (40 grams) chopped dried cranberries
- ¼ cup (40 grams) chopped dried cherries
- 2 teaspoons (8 grams) Swedish pearl sugar
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Within the bowl of a stand mixer, whisk collectively ⅓ cup (80 grams) lukewarm water and yeast till dissolved. Add 1 cup (125 grams) flour; utilizing the paddle attachment, beat at low pace till a stiff dough varieties. (If flour shouldn’t be integrated, knead dough in bowl by hand till it’s mixed.) Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 15 to twenty minutes.
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Add 2 cups (250 grams) flour, granulated sugar, salt, and anise seed to yeast combination. Add 2 eggs (100 grams), lukewarm milk, vanilla, and orange zest. Beat at low pace till a shaggy dough varieties; scrape sides of bowl.
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Swap to the dough hook attachment. Beat at low pace till dough is cheesy, gentle, easy, and elastic, 6 to eight minutes; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. Add butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition (3 to 4 minutes whole). Beat till a gentle, easy, and elastic dough varieties, 5 to 7 minutes. Prove dough onto a evenly floured floor, and form right into a easy ball.
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Evenly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and refrigerate in a single day.
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In a medium bowl, stir collectively raisins, candied orange, liqueur, cranberries, cherries, and remaining ⅓ cup (80 grams) lukewarm water. Cowl and let stand in a single day.
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Evenly spray 2 (6-well) popover pans with baking spray with flour. Line wells with tulip-style paper baking cups. (See Observe.)
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Drain fruit combination; pat dry with paper towels.
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On a closely floured floor, roll dough right into a ½-inch-thick oval (about 12×10 inches). Sprinkle half of fruit combination onto dough. Utilizing a rolling pin, press fruit into dough. Fold dough in half lengthwise. Rotate dough 90 levels. (Wipe off any liquid from fruit, and re-flour rolling pin if wanted.) Roll dough right into a ½-inch-thick oval. Sprinkle with remaining fruit. Press fruit into dough; fold dough in half lengthwise. Rotate dough 90 levels, and roll right into a ½-inch-thick oval. Divide dough into 12 parts (about 93 grams every). Utilizing your arms, gently roll every portion right into a easy ball, evenly flouring your arms as wanted. Place dough in ready wells. Cowl with evenly greased plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 1½ hours.
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Preheat oven to 375°F (190°C).
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In a small bowl, whisk remaining 1 egg (50 grams). Brush onto dough; sprinkle with pearl sugar.
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Bake for five minutes. Cut back oven temperature to 350°F (180°C), and bake till golden brown and an instant-read thermometer inserted in middle registers 190°F (88°C), 10 to 12 minutes extra. Let cool in pans for five minutes. Take away from pans, and let cool fully on a wire racks. Retailer in an hermetic container for as much as 3 days.
Observe: The slender, tall cups of a popover pan and the prolonged suggestions of tulip-style paper baking cups allow a excessive rise to the buns, mimicking the standard look of a big panettone baked in a cylindrical paper mildew. However don’t fret in the event you don’t have this gear! Common muffins pans can be utilized as an alternative of popover pans and liners. Divide dough into 18 parts (about 61 grams every), and place every in a evenly greased muffin cup. Let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, about 1 hour. Bake as directed.
