Saturday, May 16, 2009


For the Sponge Dough:

30 ml. warm water
80 ml. fresh milk
2 teasp. instant yeast
pinch of sugar
40 gm. bread flour

For Bread dough:

100 gm. unsalted butter
65 gm. sugar
grated zest of 1 orange
1/2 tsp. salt
1 egg
1 egg yolk
300 gm. bread flour

Mix together and leave overnight:
100 gm. raisins
45 gm. mixed candied peel (orange peel)
45 gm. red and green glazed cherries - cut into quaters
2 Tbsp. Rum


(1) Sponge dough: Combine water , pinch of sugar and milk with instant yeast. Stir till yeast and sugar dissolves. Leave aside for 5 to 10 mins.
(2) Add in 40 gm. bread flour and mix until smooth. Leave aside for 30 mins.
(3) Bread dough: Place all ingredients and sponge dough into a mixer bowl except salt and butter. Beat for 8 mins, then add in salt and butter. Continue beating till a smooth , soft and springy dough is achieved.
(4) Knead in marinated dried fruits and mix till combined.
(5) Transfer dough to a bowl, cover loosely with plastic wrap and let rise at room temperature for about 1 hour.
(6) Take out dough from container, weigh dough and scale to about 75 gm. balls and leave to rest for 10 mins.
(7) Roll round balls and place into muffin cups.
(8) Leave to rise at room temperature until the dough domes up to the rim of the muffin cups - about 45 mins to 1 hour.
(9) Brush bread with beaten egg and bake in oven at 180C for about 15 mins. or till bread is golden brown and cooked through.
(10) Cool bread thoroughly before serving.


sputneek said...

hi aunty

is that the dry italian bread that's available during xmas - panettone?

is this baked using oven or the breadmaker?

Ube said...

Thank you so much for sharing your recipes. It took me all day to figure out where they are in your blog. When I found them I was jumping high and low. You should have seen the joy you brought to my well-being. Finding your recipes brightens up my day. Thank you again.

Anonymous said...

Hi Aunty

Can you share the recipe with us? According to Ube, it was posted but I don't seem to find it.


Ube said...

Kate, you are right this Panetton is not in her recipe folder. I am a frequent visitor to her site, I thought she was only showing them and discovered only yesterday that she has a recipe folder. My apology if I misled you.

Anonymous said...

Aunty Yochana, which of the egg or egg yolk is used in the dough & for brushing the dough? Is there any substitute for the rum ?


Anonymous said...

Hi Aunty

Thank you for posting the recipe :) You are such a lovely aunty!!


Anonymous said...

Recently, I came across this blog and I really admires all the bakes that were posted. I was just like Ube jumping high and low searching for the mouth watering receipes. Appreciate very much if Ube can let me know how to retrieve Aunty's receipes. My email : Tks Ally

nabisa said...

Hi Aunty Yochana

The Panetton recipe you add rum to mix to the fruits is there any other optional beside rum or can i add orage juice instead rum please answer to question.

best regards

Anonymous said...

Dear Aunty,

Thank you for posting the recipe. I just baked it and my friends were amazed at the texture. They are asking for more :)

If I bake it as a bigger panettone, for e.g a 5" or 7" one, how long should I bake it for?

Thank you.


Aunty Yochana said...

Hi Michelle

How big is yur big? Take out one panettone and knock with your kuckles and if it sounds hollow, then it's cooked.