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1
Make the panettone dough as directed on page 163.
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2
Add the dried fruit and spices to the dough, then mix on the lowest speed with the dough hook, or by hand, for 1 or 2 minutes to evenly distribute the fruit.
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3
If the fruit was soaked overnight, drain off any excess liquid and fold the fruit in by hand.
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4
In this case, you may need to add about 3 1/2 tablespoons (1 oz / 28.5 g) of bread flour to compensate for the moisture in the fruit.
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5
Use a wet bowl scraper or spatula to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour.
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6
Divide the dough into 2- or 3-ounce (56.5 to 85 g) portions.
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7
Shape each into a round roll (see page 25), and place on a parchment-lined baking sheet.
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8
Mist the dough with spray oil, cover loosely with plastic wrap, and proof for about 60 minutes, until the dough just begins to swell.
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9
About 15 minutes before baking, preheat the oven to 350F (177C).
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10
Brush each bun with egg wash just before baking.
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11
Bake for 10 minutes, then rotate the pan and bake for another 8 to 12 minutes.
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12
The total baking time will depend on the size of the buns.
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13
The buns should be golden brown on all sides and sound hollow when thumped on the bottom, and the internal temperature should be about 185F (85C) in the center.
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14
The buns will feel slightly soft and tender if squeezed, but will firm up as they cool.
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15
Cool the buns for about 15 minutes, then drizzle or pipe a cross of fondant glaze on top of each bun.
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16
Cool for an additional 10 minutes before serving.
