Fruit Bread Recipe | Fruit Bun
User Reviews
5
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Prep Time
3 hrs
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Cook Time
45 mins
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Total Time
3 hrs 45 mins
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Servings
1 Fruit Bread Loaf
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Calories
2348 kcal
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Cuisine
International
Fruit Bread Recipe | Fruit Bun
Description
The Fruit Bread combines the nutty flavor of whole wheat flour with a lighter all-purpose flour and sweeteners like raw sugar and custard powder to create a soft, pliable dough. The inclusion of tutti frutti, candied orange peel, and glazed cherries adds bursts of sweetness and chewiness throughout the bread, contributing to its distinctive fruit bun character. Yeast is activated in warm water before being mixed into the dough, which is kneaded until smooth.
The dough undergoes a first rise of 2 to 2.5 hours and a second rise after shaping into a loaf or buns, ensuring a light texture. Baking at a moderate temperature results in a golden crust enclosing a soft crumb with colorful candied fruit pieces. The recipe accommodates flexibility with optional flour choices and fruit combinations, and offers guidance on rising times depending on the yeast type used.
The bread suits teatime, breakfast, or as a sweet snack. It is important to use glazed or candied cherries rather than maraschino cherries to avoid excess preservatives. Adjustments to salt and water can be made depending on personal taste and flour quality.
Because of the natural fruit sugars and yeast, adequate rising times are crucial to achieve the right texture. The recipe encourages experimenting with different fruit and nuts for variety. Accurate dough hydration is also key to success given the whole wheat flour component.
Ingredients
- 2.5 cups whole wheat flour (atta) or organic whole wheat flour
- ½ cup all-purpose flour (maida) or organic all-purpose flour
- 5 tablespoons raw sugar or regular sugar
- ½ tablespoon dry active yeast or 1 teaspoon instant yeast
- 2 tablespoons custard powder or cornstarch
- 1 teaspoon salt or add as required
- 1 cup water or add as required
- 2 tablespoons tutti frutti
- 2.5 tablespoons candied orange peel finely chopped
- 3 to 4 glazed cherries or candied cherries - chopped finely
- 4 tablespoons sunflower oil or unsalted butter at room temperature, can also swap sunflower oil with a neutral flavored oil
Instructions
- First warm the water.
- Add a pinch of sugar in the water and stir to mix.
- Add in the dry active yeast and stir to combine.
- Keep in warm place for 10 minutes for the yeast to activate.
- In another bowl, mix both the flours with salt, sugar, tutti frutti, cherries, candied orange peels and custard powder or cornflour.
- Add the yeast mixture, oil and knead to a smooth and soft dough.
- Add more water if in case the dough looks dry.
- Brush the entire dough with some sunflower oil so that it does not dry out.
- Keep in the same bowl.
- Cover the bowl with a cling film or kitchen towel and let the dough leaven and rise for 2 to 2.5 hours or as needed.
- Punch the dough and knead lightly after 2 or 2.5 hours.
- Grease or line a 9 x 4 inch loaf pan.
- Shape the dough into a loaf.
- Cover and keep for 35 to 45 minutes or till the loaf has doubled again.
- Before baking, preheat the oven to 180 degrees C or 356 degrees F.
- Bake the loaf for 45 to 50 minutes or until the crust looks golden.
- To check tap the loaf and it should sound hollow.
- Remove loaf from pan after 4 to 5 minutes, while still hot and keep loaf on a wired tray or rack.
- Let the fruit bread loaf cool at room temperature.
- Cut the bread in equal slices. These Fruit Bread slices go well with tea or coffee. You can even slather some butter (vegan or dairy) or jam and have them.
Notes
- Allow the dough to rise adequately during both the first and second leavening phases to develop good texture.
- Shape portions into buns or a loaf before the second rise, and bake until the top is golden brown.
- Choose glazed or candied cherries over canned maraschino cherries, as the latter contain preservatives affecting taste and texture.
- Water quantity may vary depending on flour type; adjust to achieve a soft dough consistency that is not dry.
- The recipe can be adapted to use all all-purpose flour or bread flour if preferred.
- If using instant yeast, reduce rising times to about 45 minutes for the first rise and 20-30 minutes for the second.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Fruit Bread Loaf
Amount Per Serving
Calories 2348 kcal
% Daily Value*
| Calories | 2348kcal | 117% |
| Carbohydrates | 411g | 137% |
| Protein | 49g | 98% |
| Fat | 66g | 102% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 2484mg | 104% |
| Potassium | 1316mg | 28% |
| Fiber | 36g | 144% |
| Sugar | 111g | 222% |
| Vitamin A | 64IU | 1% |
| Vitamin B1 (Thiamine) | 2mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 19mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin E | 10mg | |
| Vitamin K | 39µg | |
| Calcium | 209mg | 21% |
| Vitamin B9 (Folate) | 302µg | |
| Iron | 15mg | 83% |
| Magnesium | 438mg | 110% |
| Phosphorus | 1249mg | |
| Zinc | 9mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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