Mini Panettone with Pineapple
45 minutes preparation - 25 minutes cooking
Beat 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.
Using a muffin tray, put baking parchment so that the paper comes well above the molds to make a collar.
Blend 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.
Heat 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