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
Makes 12 buns
Ingredients
- ⅔ cup (160 grams) lukewarm water (85°F/29°C to 90°F/32°C), divided
- 1 (0.25-ounce) package (7 grams) instant yeast*
- 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided, plus more for dusting
- ¼ cup (50 grams) granulated sugar
- 2¾ teaspoons (8.25 grams) kosher salt
- ½ teaspoon ground anise seeds
- 3 large eggs (150 grams), room temperature and divided
- ⅓ cup (80 grams) lukewarm whole milk (85°F/29°C to 90°F/32°C)
- 2 teaspoons (8 grams) vanilla extract
- 1½ teaspoons (10 grams) tightly packed orange zest
- â…“ 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
Instructions
- 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 â…“ 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 12x10 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.
Notes
*We used Platinum® Yeast from Red Star®.
Note: 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, mimicking 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 can be used instead of popover pans and liners. Divide dough into 18 portions (about 61 grams each), and place each in a lightly greased muffin cup. Let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. Bake as directed.
Tried this recipe?Let us know how it was!
These rolls are delicious! Gorgeous, tender texture! I am not a bread baker but they came out perfect. I did need to add a bit more flour. I will be adding these to my Thanksgiving bread basket! I made my own tulip-style cups by folding a parchment squares over a small can. The rolls are beautiful AND delicious. Thank you so much!