Description
A warm, buttery bread studded with dried fruit, perfect for the holidays as a centerpiece for breakfast or a portable gift.
Ingredients
Scale
- 420 g (3 1/2 cups) all-purpose flour (or 500 g bread flour for chewier crumb)
- 60 g (1/3 cup) granulated sugar
- 8 g (2 tsp) fine salt
- 8 g (2 tsp) instant yeast (or 14 g active dry yeast proofed)
- 180 ml whole milk, warmed to 95–100°F (35–40°C)
- 2 large eggs + 1 egg for egg wash
- 100 g (7 tbsp) unsalted butter, softened
- 150 g mixed dried fruit (currants, chopped apricots, raisins)
- 50 g chopped nuts (optional) (toasted almonds or pistachios)
- Zest of 1 orange and 1 lemon
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 tbsp rum, brandy, or orange juice (optional; for soaking fruit)
- For finish: simple sugar glaze (1 cup powdered sugar + 2–3 tbsp milk) or butter + dusted sugar
Instructions
- If soaking fruit: soak dried fruit in rum/juice at least 30 minutes, drain.
- Mix flour, sugar, salt, yeast in mixer bowl. Warm milk + beaten eggs; combine. Knead 6–8 minutes until dough is smooth.
- Add softened butter in pieces; knead until fully incorporated and dough is elastic (8–12 minutes).
- Fold in drained fruit and nuts during last knead.
- First proof: 60–90 minutes until doubled.
- Shape: braid, form round, or place in pan. Final proof: 45–60 minutes.
- Egg wash, bake at 350°F (175°C) for 30–40 minutes until internal temperature reaches 190–200°F.
- Cool; glaze.
Notes
Soak dried fruit for better flavor distribution. Ensure dough is elastic and not overly sticky before measuring flour.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Christmas bread, holiday bread, enriched dough, festive baking, seasonal recipes