Set 1
  • Bread flour 100g
  • Yeast 8g
  • Warm water 120g
Set 2
  • Cake flour 100g
  • Bread flour 220g
  • Eggs 1 pc
  • Butter 90g
  • Salt 4g
  • Milk 60g
  • Sugar 60g
  • Cinnamon powder 2g
  • Grounded nutmeg 2g
  • Clove powder 2g
Set 3
  • Raisins 200g
  • Mixed candied fruit 160g
  • Almond slices 100g
  • Rum 20g
  • Brandy 20g


1. Use the kitchen machine to blend ingredients set 1 and let rise for 20 minutes.

2. Add in ingredients set 2 and knead until shinny and elastic.

3. Add in ingredients set 3 and knead. Let rise until 1.5 times bigger.

4. Divide into 2 sets, form into round shape and let it sit for 5-10 minutes.

5. After shaping, let rise for 30 minutes until 2 times bigger.

6. Bake for 30 minutes at 170℃. Let it cool down and sift some icing sugar on top.


The ideal proving temperature is 38℃. Suggest to put a cup of warm water in the compartment to fasten the proving process.

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