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 Print Recipe Pin Recipe Makes 12 buns Ingredients  ⅔ cup (160 grams) lukewarm water (85°F/29°C to 90°F/32°C), divided1 (0.25-ounce) package (7 grams) instant yeast*3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided, plus more for dusting¼ cup (50 grams) granulated sugar2¾ teaspoons (8.25 grams) kosher salt½ teaspoon ground anise seeds3 large eggs (150 grams), room temperature and divided⅓ cup (80 grams) lukewarm whole milk (85°F/29°C to 90°F/32°C)2 teaspoons (8 grams) vanilla extract1½ teaspoons (10 grams) tightly packed orange zest⅓ cup (76 grams) unsalted butter, cubed and room temperature½ cup (80 grams) golden raisins½ cup (80 grams) diced candied orange peel½ cup (120 grams) orange liqueur¼ cup (40 grams) chopped dried cranberries¼ cup (40 grams) chopped dried cherries2 teaspoons (8 grams) Swedish pearl sugar

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