1-Initial Preparation: First, prepare the sponge by mixing 1 cup (120g) flour, 3/4 cup (170g) lukewarm water, and 2 teaspoons yeast; set it aside for 1 to 4 hours to activate. Next, soak the dried pineapple, golden raisins or cranberries, and candied cherries in 2 tablespoons (28g) rum or brandy to infuse flavors.

2-Mixing and Kneading: Combine the sponge with the dough ingredients: 2 1/2 cups (300g) flour, 6 tablespoons (85g) softened butter, 1/4 cup (28g) dry milk powder, 1/3 cup (67g) granulated sugar, 1 1/4 teaspoons (8g) table salt, 1 teaspoon cinnamon, 2 teaspoons cardamom, and 1 tablespoon (14g) orange zest or 1/8 teaspoon orange oil. Knead until you get a soft, shiny, elastic dough, then add the soaked fruit and 1/2 cup (71g) toasted and chopped almonds near the end.

3-Rising and Shaping: Cover the dough and let it rise for 1 1/2 to 2 hours. Divide it into 40 equal pieces and roll each into balls, placing them on a greased or parchment-lined baking sheet with 1-inch space between. Cover and let the dough balls rise for about 45 minutes until puffy.

4-Baking and Finishing: Bake in a preheated oven at 350°F (175°C) for about 18 minutes until lightly browned, then cool for 10 minutes. Toss the baked bites in 8 tablespoons (113g) melted butter and coat with 2 cups (227g) confectioners’ sugar. For more baking inspiration, check out our cinnamon bread recipe to enhance your skills.

Allow the bites to cool completely before storing, which helps maintain their texture. This method ensures even cooking and flavorful results every time.