Easter fruit bread…

Sugar, yeasted, fruit breads

I’ve been tormented with the sight of beautiful yeasty buns whenever I step into the supermarkets. Gorgeous with their speckles of fruit or, (for those in the know) choc chip laden and dark with melty piles of chocolate. It seemed far too suspicious that these buns appeared directly after V-day in my local supermarket. However, as we near the time for those chocolatey eggs, celebration with families and remembrance I thought it best to finally have a crack, at making my nearly easter fruit bread.

This is a yeasted bread with milk and eggs. It has that wonderful cake like texture, similar to those buns and it bursts with raw sugar crumbs and lots of speckled dried fruit…

These are something yummy to bake whilst you ponder the nearly Easter break!

Time:1:30hr-45 mins

Ingredients:
Yield 2 medium loaves

2.5 cups plain flour (plus 1/2 cup for dusting)
1.5 cups of warm milk (I did mine in the microwave for 1 min)
Large knob of butter (plus extra to serve)
Pinch of salt
5 tbsp raw sugar (plus 1 tbsp extra for dusting)
1 egg
1.5 tbsp Yeast
1 tsp Cinnamon
1 cup of dried fruit & peel mix,
Semolina or flour to dust pans
Oil for greasing bowl, or trays (I used peanut)

Method:

Heat the milk till just lukewarm, add the knob of butter to the milk. Set aside to cool slightly,

Plain flour goes into a large mixing bowl,

Followed by cinnamon, yeast, salt and raw sugar. Make a well in the centre of the mixture.

Add the whole egg,

Again stir until just combined.

Stir in cooled milk mixture with the butter,

Add the cup of dried fruit

You can add another light sprinkle of flour (if the mixture is too sticky,) combine

Drizzle oil over the top and stir into mixture to make a smooth dough,

Cover with cling wrap and rest for 30 minutes, (or until doubled in size.)

Preheat oven to 180C. Oil two baking pans and dust the bases with semolina or flour.

Finally give the dough another dusting of flour,

Divide the dough in half, shape the loaves and cut a cross section in the top.

If you use a sharp, wet knife it will yield better results.

Rest for another 20-25 mins or so. When they have rested sufficiently, sprinkle the tops with a half tbsp of raw sugar each,

Finally, bake for 20-25 mins 180C (356 F.)

The outside crust will be golden and the inside should resemble the texture of a brioche/tea cake.

Cool on wire rack, butter and devour…