Fruit Bread
Fruit Bread
Ingrediënten
- 4 cups 500 g Flour
- 3½ tbsp 30 g Yeast
- 125 ml Milk
- 6 tbsp 50 g Confectioner’s sugar
- 1 stick plus 6 tbsp 200 g Butter
- 2 Egg yolks
- Vanilla sugar
- Dash of salt
- Zest of 1 lemon
- 1 Egg and 2 egg yolks beaten
- Halved almonds pistachios, maraschino cherries as decoration
- Flour for the work surface
For the Fruit Mixture
- 10.5 oz 300 g Dried plums
- 7 oz 200 g Dried figs
- 7 oz 200 g Raisins
- 3½ oz 100 g Dried apricots
- 3½ oz 100 g Dated, pitted
- 3½ oz 100 g Candied lemon peel
- 3½ oz 100 g Candied orange peel
- 3½ oz 100 g Nuts, coarsely chopped
- 3½ oz 100 g Almonds, coarsely chopped slivovitz and rum to taste
- Ground cinnamon
- Âľ cup 100 g Flour
- 2 tbsp 20 g Yeast
- 4 tsp 20 ml Milk
Instructies
- Prepare the fruit mixture on the previous day.
- Cube the dried fruit and mix with nuts, almonds, and cinnamon.
- Marinate with slivovitz and rum to taste.
- Let soak overnight.
- On the next day, mix flour, confectioner’s sugar, and yeast mixed with lukewarm milk into the fruit.
- Form two long bricks.
- Preheat oven to 320 °F (160 °C).
- For the dough, warm a bit of milk and dissolve the yeast in it.
- Mix and then warm the egg yolk, milk, confectioner’s sugar, vanilla sugar, salt, and lemon zest.
- Knead the two mixtures together with flour and half melted butter to form dough.
- Chill.
- Roll out the dough on a floured work surface, divide in half, and work in the fruit mixture.
- Brush with beaten egg and yolk, let dry, and brush again.
- Top with almonds, pistachios, and maraschino cherry halves and bake for about 50 minutes, depending on the size
Notes / Tips / Wine Advice:
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