AuthorBiteSizedFruit Cocktail Pilipit brings a delightful twist to holiday bread by combining sweet bread with the vibrant flavors of fruit cocktail. This unique creation is a celebration of texture and flavor, perfect for anyone with a sweet tooth and a love for fruity indulgence.
The bread itself is soft and fluffy, infused with an assortment of dried fruits like raisins, candied pineapple, and cherries, offering bursts of sweetness and chewiness in every bite. Shaped into the signature twisted form of pilipit, the bread is then coated in a glossy, sugary glaze that gives it a beautiful sheen and a satisfyingly sweet crunch on the outside.
But the real magic lies in its crowning glory—colorful fruit cocktail bits placed generously on top. Think juicy pieces of peaches, pears, and cherries glistening against the sugary glaze, adding a touch of tanginess and a pop of brightness to every twist of bread. This topping not only enhances the flavor but also creates a visual feast that's as appealing as it is delicious.
Perfect for merienda, a festive dessert table, or a thoughtful gift, Fruit Cocktail Pilipit is a treat that brings joy with its combination of nostalgia and creativity. The interplay of the soft bread, the chewy dried fruits, the crisp glaze, and the fresh juiciness of the fruit cocktail bits makes this bread an irresistible indulgence.
Whether you’re enjoying it with a cup of coffee or sharing it with loved ones, Fruit Cocktail Pilipit offers a burst of fruity sweetness that turns any ordinary moment into a celebration. It’s a treat that truly captures the spirit of Filipino baking—fun, vibrant, and full of heart.
Combine all-purpose flour, granulated sugar, milk, and yeast in a big bowl. Mix until dough forms.
On a clean surface, dust some flour and knead the dough. Add the beaten eggs and melted butter, and mix. Add the dried fruits, and mix until smooth.
Transfer it to a bowl with oil, cover it with a cloth or cling wrap, and rest for an hour.
Punch down the dough and divide it into two equal parts. Roll each dough into a log and slice it into eight small pieces.
Starting at one end, roll the piece back and forth on the surface with the palm of your hand until it rolls out about eight inches long, then twist it some more and seal it. Let the dough rest for ten minutes.
Heat the oil pot over medium heat. And deep fry them for five minutes or until golden brown.
Take the donut and put it into the paper towel.
Make the glaze by combining the powdered sugar and water until it turns turns thick with a sauce ike consistency.
Dip the pilipit into the glaze then garnish with fruit cocktail on top before serving.
Ingredients
Directions
Combine all-purpose flour, granulated sugar, milk, and yeast in a big bowl. Mix until dough forms.
On a clean surface, dust some flour and knead the dough. Add the beaten eggs and melted butter, and mix. Add the dried fruits, and mix until smooth.
Transfer it to a bowl with oil, cover it with a cloth or cling wrap, and rest for an hour.
Punch down the dough and divide it into two equal parts. Roll each dough into a log and slice it into eight small pieces.
Starting at one end, roll the piece back and forth on the surface with the palm of your hand until it rolls out about eight inches long, then twist it some more and seal it. Let the dough rest for ten minutes.
Heat the oil pot over medium heat. And deep fry them for five minutes or until golden brown.
Take the donut and put it into the paper towel.
Make the glaze by combining the powdered sugar and water until it turns turns thick with a sauce ike consistency.
Dip the pilipit into the glaze then garnish with fruit cocktail on top before serving.
Leave a Reply