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Mini Panettone with Pineapple

45 minutes preparation - 25 minutes cooking

step1Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and a pinch of salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.

step2Using a muffin tray, put baking parchment so that the paper comes well above the molds to make a collar.

step3Blend the butter, pineapple and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared mold. Cover again and leave until they are very well risen.

step4Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk and bake for 25-30 mins until golden. When cooled to room temperature, sprinkle with icing sugar.



  • 2 eggs plus 1 yolk
  • 140g Gold Pineapple cut in small pieces
  • 1 tsp vanilla paste or extract
  • 500g plain flour
  • 2 x 7g sachets easy-bake dried yeast
  • 200ml warm milk
  • 100g of sugar
  • 200g soft butter
  • 100g mixed candied peel
  • Icing sugar

Our Selection

  • Del Monte GoldĀ® Pineapple