Monday, March 10, 2008

Peanut Butter Cupcake Bread

When I took out my muffin pans and paper cupcakes this afternoon, my elder son thought I was making cupcake! :)) Indeed, the final products were somewhat similar to cupcakes. :)

This is a recipe taken from "Aunty Yochana". This is my first attempt doing a twisted bread. Of course the final products were a far cry from hers lah! Despite the appearance, the breads smelt very delicious during baking. :)

Initially I was rather hesitant to do the full recipe (500g is a lot, mind you!). In the end, I halved the recipe. But, soon regretted it! Half recipe only yield about 11 pieces "cupcake bread"! Not enough for us! The next round I'll do a full recipe and improve my skills. :)

Recipe as follows:

Ingredients: (Bread Dough)
400g bread flour
100g hong kong flour ( I use plain flour)
10g instant yeast
90gm sugar
5g salt
30g milk powder
300g water
60g butter or margarine

Filling: (Mix all together)
200g peanut butter
50g roasted almond nibs

Some extra almond nibs for sprinkling

1 beaten egg for glazing


1. Mix all the bread dough ingredients into a mixer bowl except butter. Beat for 10 mins till dough is formed. Add in butter, continue beating till smooth and elastic. Cover the dough and let it rest for 1 hour.

2. Weigh and scale dough to 60g each. Rest for 10 mins.

3. Wrap up the dough with peanut butter fillings. Use a rolling pin to roll into a tongue shape, then cut into strips. Hold both ends together and twist it into a bowl and place into a greased muffin cup. Arrange onto a baking tray. Cover and let it rest for 45 mins or till double in size.

4. Glaze with beaten egg and sprinkle almond nibs on top.

5. Bake in a preheated oven at 190 deg C for 10 mins.

Recipe source: Yochana's Cake Delight


  1. mh,

    will the almond nibs on top still taste good the next day ?


  2. Hi low,

    If you're worried about the texture of the almond nibs, just pop the bread into a toaster oven for a couple of minutes and it'll be as good as freshly baked. :)