- 1 cup nonfat milk
- 1/2 cup sugar
- 2 packages yeast
- 1/2 cup warm water, 105 to 115 degrees F
- 1/2 cup nonfat egg substitute
- 1 teaspoon vanilla
- 1 1/2 teaspoons salt
- 6 cups flour
- 1 grated lemon zest
- 1 cup mixed candied fruit
- 1 cup golden raisins
- 1 tablespoon butter, melted
- Powdered sugar
- Red candied pineapple
- Heat milk and sugar in saucepan to scalding. Cool to lukewarm.
- Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved.
- Add cooled milk mixture to yeast mixture in mixing bowl.
- Stir in egg substitute, vanilla and salt.
- Beat in 3 cups of flour and lemon zest.
- Beat in remaining flour to make soft dough.
- Knead in mixed candied fruit and raisins.
- Knead about 10 minutes, until smooth and elastic.
- Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour.
- Punch down. Divide dough in half.
- Roll first half of dough on lightly floured surface into oval about 1/4 inch thick.
- Fold in half lengthwise.
- Place on greased baking sheet.
- Brush with half of melted butter.
- Repeat with second half of dough.
- Cover loaves and let rise until doubled, about 45 minutes.
- Bake at 375 degrees F for 25 to 30 minutes, until golden brown.
- Let cool to warm.
- Sprinkle with powdered sugar and decorate with candied pineapple or cherries.
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