French · Dessert
Candied Fruit Bread
A single laminated brioche-style loaf studded with brandy-soaked candied cherries, apricots and raisins, built through repeated butter folds for a flaky, buttery crumb threaded with jewel-toned fruit.
$1
50 minsPrep
22 minsCook
177 minsTotal
HardLevel
Nutrition per serving
339Calories
7.2gProtein
17.4gFat
38.9gCarbs
13.5gSugar
1.7gFiber
332mgSodium
129mgChol
10gSat Fat
195mgPotassium
39mgCalcium
2.2mgIron
0.3mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0.4gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Soak the diced dried apricot, candied cherry and raisins in the brandy for at least 30 minutes, then drain, reserving any leftover liquid.
2
Warm the milk to lukewarm and whisk in the yeast and a pinch of the sugar; leave until frothy, about 8 minutes.
3
In a bowl combine the bread flour, remaining sugar and salt, then mix in the beaten egg, yeast mixture and orange zest to form a shaggy dough.
4
Knead on a lightly floured surface for 8 minutes until smooth and elastic, then shape into a rough rectangle, wrap and chill for 20 minutes.
5
Flatten the cold butter between two sheets of baking paper into a thin slab roughly matching two-thirds the width of the dough.
6
Roll the dough out, place the butter slab over two-thirds of it, fold the bare third over the centre and the remaining third over that, sealing the edges, then rest wrapped in the fridge for 20 minutes.
7
Roll and fold the dough in the same letter-fold manner twice more, chilling for 20 minutes between each fold.
8
Roll the laminated dough into a rectangle about 20cm by 12cm, scatter the soaked candied fruit evenly over the surface, then roll up tightly from the short end into a log.
9
Place the log seam-side down on a lined baking sheet, cover loosely and leave to proof in a warm spot for 45 minutes until visibly puffed.
10
Preheat the oven to 190°C (375°F).
11
Brush the proofed loaf gently with the egg yolk wash, taking care not to deflate the layers.
12
Bake for 22 minutes until deep golden brown and the layers are visibly flaky, then transfer to a wire rack.
13
Brush the warm loaf with the warmed honey glaze and scatter any reserved candied fruit on top before it cools slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.3 oz65g sifted bread flour
- 0 oz1g yeast dried
- 0.7 oz20g warmed whole milk
- 1/21/2 eggs, beaten (25g)
- 0.3 oz8g sugar white
- 0 oz1g salt
- 1.2 oz35g cold, cubed, for lamination butter
- 0.4 oz12g diced, soaked in brandy apricot dried
- 0.4 oz10g candied, halved cherry
- 0.3 oz8g soaked in brandy raisin
- 0.2 oz6g for soaking fruit brandy
- 0.1 oz4g zested orange
- 1/21/2 egg yolks, beaten with a splash of milk, for egg wash (8g)
- 0.2 oz6g warmed, for glazing honey
