This fragrant, fruity Easter bread is a delightful alternative to chocolate treats, perfect for the Easter weekend!
Traditional Easter Fruit Bread
This fragrant, fruity Easter bread is a delightful alternative to chocolate treats, perfect for the Easter weekend!
Equipment
- Large mixing bowl
- baking tray
- Knife
- Wire rack
- Measuring cups and spoons
Ingredients
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 75 g caster sugar
- 75 g butter softened
- 3 medium eggs beaten
- 300 ml milk and water mixture
- 1 tablespoon ground cinnamon
- 50 g mandarin segments
- 75 g sultanas
- 60 g mixed peel
- Zest of 3 lemons
- Zest of 3 oranges
Instructions
- In a large bowl, combine flour, salt, yeast, sugar, butter, and eggs.
- Gradually add the milk and water mixture, binding the ingredients together for 3 minutes.
- Transfer the dough to a lightly floured surface and knead for 5 minutes.
- Place the dough back in the bowl, cover, and let it rise for 1.
- 5 hours.
- Line a baking tray with parchment paper.
- Knead in the cinnamon, mandarins, sultanas, mixed peel, and citrus zests until evenly distributed.
- Divide the dough into two equal pieces and shape into balls.
- Flatten each ball to about 7.
- 5 cm (3 inches) thick, then score each piece into eight segments with a knife.
- Place the shaped dough on the baking tray, cover, and let rise for 1 hour.
- Preheat the oven to 220°C (425°F, Gas Mark 7).
- Bake for 20 minutes or until golden brown.
- Transfer to a wire rack and let cool before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with butter or honey, or enjoy toasted for a delicious Easter breakfast!Wine Advice:
Pair with a sweet dessert wine such as Moscato or a light sparkling wine.Nutrition values
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 6 g | Sugar: 10 g