Miniature Panettone

Ingredients in this Recipe

1 tablespoon heavy cream
1 teaspoon pure vanilla extract
1/2 cup warm milk, (100 degrees to 110 degrees)
1/3 cup warm water, (100 degrees to 110 degrees)
12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut in pieces, plus 2 tablespoons melted, for bowl and molds
2 cups mixed, dried, and candied fruit, such as currants, orange peel, apricots, cherries, cranberries, or figs
2/3 cup sugar
3 large eggs
4 1/4 cups all purpose flour
5 teaspoons (2 1/4 ounce packages) active dry yeast
Grated zest of 1 lemon
Grated zest of 1 orange

See Full Recipe at Martha Stewart