Fruit Bread

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Fruit Bread

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Ingredients

  • 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
  • ¾ cup 100 g Flour
  • 2 tbsp 20 g Yeast
  • 4 tsp 20 ml Milk

Instructions

  • 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 & Wine Advice

 

Pretty as a Doughnut

By the time of Maria Theresa, specialty doughnuts and crullers were already the dernier cri of well-to-do bourgeois and aristocrats. In the inn “Zur Goldenen Anten” on Schulerstrafe, a Viennese Fasching doughnut sweetened with “real cane sugar” cost five kreutzer. At the time, a Viennese carpenter earned twenty-four kreutzer in a day. The focal points of sweets in Vienna were the “Kunigund” on Braunerstrafe and the “Doughnut Girl” on the Kohlmarkt, who was allegedly “as pretty as a doughnut.” The reputation of the doughnut bakers was really not the best in the time of Maria Theresa’s Chastity Commission, because many of the “sweethole-in-the-walls” or “mandoletti,” as the bakeries were called, also rented back rooms for gallant adventures. The legend of the invention of the Fasching doughnut in its modern form goes back to the Viennese mandoletti baker named Cacilie Krapf, called Frau Cilly. However, a similar fried pastry has been known since Carolingian times.
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Course; Bread / Fruit
Cuisine; Austria / European