Panettone Swirl Buns
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Ingredients
- 1 1/2 cups (340g) lukewarm water (100F or below)
- 1 tablespoon (10g) granulated yeast
- 1 tablespoon (17g) kosher salt
- 1/2 cup (170g) honey
- 8 large eggs, room temperature
- 1 cup (2 sticks | 225g) unsalted butter, melted and slightly cooled
- 1 teaspoon lemon extract
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest, grated
- 2 cups (340g) mixed dried and/or candied fruit (options: dried cranberries, candied orange peel, golden raisins, dried pineapple, dried apricots, dried cherries)
- 7 1/2 cups (1065g) all-purpose flour
- Filling:
- 3/4 cup (149g) brown sugar
- 1 tablespoon ground cinnamon
- Pinch salt
- 2 tablespoons butter, melted
- Icing:
- 2 ounces cream cheese
- Pinch salt
- 1/2 teaspoon pure vanilla extract
- 2-4 tablespoons water
- 2 cups (226g) confectioners’ sugar
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Preparation
Step 1
For the Panettone dough, mix water, yeast, salt, honey, eggs, melted butter, extracts, and lemon zest in a stand mixer bowl or a large container.
Step 2
Mix in dried fruit and flour without kneading, using a paddle attachment, Danish dough whisk, or spoon. Use wet hands to incorporate the last bit of flour if needed.
Step 3
Cover (not airtight) and let rest at room temperature for 2 hours until dough rises.
Step 4
Chill the dough for at least 2 hours, or up to 5 days.
Step 5
On baking day, butter ten 3 x 2-inch soufflé molds and line bottoms with parchment paper, coat with granulated sugar.
Step 6
In a small bowl, mix brown sugar, cinnamon, and salt for the filling.
Step 7
Remove 2 pounds of dough, knead a few times, shape into a ball, and let rest covered with a tea towel for 15-20 minutes.
Step 8
Roll dough into a 16 x 12-inch rectangle, brush with melted butter, and sprinkle cinnamon-sugar mixture evenly, pressing lightly.
Step 9
Roll the dough into a tight cylinder, pinch seam to seal, and cut into 10 equal pieces. Place into prepared pans cut side up.
Step 10
Cover with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.
Step 11
Preheat oven to 350F and bake for 22 to 30 minutes, rotating pan halfway through, until golden brown.
Step 12
Transfer to a wire rack to cool slightly, then flip out of molds using a kitchen towel and a knife. Let cool for 5 minutes.
Step 13
For the icing, mix cream cheese, salt, vanilla, and 2 tablespoons water until smooth. Add confectioners’ sugar, add more water to reach desired consistency.
Step 14
Pour icing over rolls and serve warm.
Step 15
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Chef's notes
The recipe makes more dough than needed; leftover dough can be refrigerated for 5 days or frozen for 3 weeks.
For freezing, divide dough into 1-2 pound portions, seal, and defrost in the refrigerator before use.
