Apricot-Cranberry Panettones

In a small bowl stir together milk and yeast until yeast dissolves. Stir in 1 cup flour. Cover; let stand 20 minutes until foamy. Butter eight to nine popover pan cups or 6-ounce custard cups or ramekins.

In a food processor combine softened butter, sugar, salt, eggs, egg yolks, orange zest, 1 tablespoon orange juice, and the vanilla. Pulse until just combined. Add yeast mixture; pulse until combined. Add 1 1/2 cups flour. Pulse until dough just comes together. (Dough will be sticky.)

Flour work surface with remaining 1/4 cup flour. Turn dough out onto flour. Sprinkle with dried fruits, nuts, and ginger. Using a pastry scraper or spatula, fold fruits, nuts, ginger, and flour into dough. If necessary, sprinkle lightly with additional flour. (Dough should remain sticky and will not hold a shape yet. Do not add too much flour or the panettones will be dry.) Use the pastry scraper to divide dough into eight or nine equal portions. Spoon into prepared popover cups. Cover with waxed paper. Let rise in a warm place until dough is almost at the rims (about 1 hour).

Preheat oven to 350°F. Brush dough with melted butter. Bake about 20 minutes or until golden. (An instant-read thermometer inserted in centers should register 190°F.) Let cool in cups 5 minutes. Remove from cups onto wire racks. Brush tops with rum while warm. Let cool.

In a small bowl stir together powdered sugar and remaining 3 tablespoons orange juice to spreading consistency. Spread each panettone with icing. If desired, sprinkle with additional dried fruit and/or candied ginger. Serves 8 to 9.