I found this recipe in a cooking magazine from the 80s! The result will surprise you!

Dried fruit bread with a golden crust, an enveloping aroma that melts in your mouth.

Dried fruit bread is a classic that combines the soft sweetness of fruit with the softness of a well-fermented dough.

Perfect for breakfast or an afternoon snack, it combines blueberries, raisins and a light touch of butter to deliver an explosion of flavor in every slice.

Below, you will find a balanced step-by-step guide to ensure an airy center, golden crust and evenly distributed fruit.

Ingredients

• • ½ cup dried plums
    
  • ¼ cup black raisins
    
  • ¼ cup brown raisins
    
  • 2 eggs
    
  • 4 tablespoons (50 g) sugar
    
  • 250 ml warm milk
    
  • 3 tablespoons (40 g) butter
    

• 1 tablespoon (9 g) instant yeast
  
• 550 g wheat flour
  
• 1 teaspoon (4 g) salt
  
• For the shine: 1 egg yolk + 1 tablespoon of milk
  

  Preparation Method

  1. Hydrate the fruits
     
     

     Why is Chinese restaurant meat always so tender? Come learn the secret!
     • • Soak prunes and raisins in cold water for 20 minutes.
     • Drain well and set aside in a colander, so that excess liquid is not added to the pasta.
  2. Mix liquids and yeast
     
     • In a large bowl, lightly beat the eggs with the sugar until light in color.
     • Add the warm milk and melted butter; stir until combined.
     • Sprinkle the yeast on top, wait 5 minutes until bubbles form on the surface.
  3. Form the dough
     
     • Add the flour and salt little by little, mixing with a wooden spoon or mixer with a dough hook.
     • When the dough starts to come away from the bowl, transfer it to a lightly floured surface.
     • Knead for about 8 minutes, until smooth and elastic. If it is too sticky, sprinkle up to 50g of extra flour.
  4. Add the fruits
     
     • Flatten the dough with your hands, spread the soaked fruit on top and fold it several times to distribute it evenly.
     • Shape into a ball and place back in the bowl.
  5. First fermentation
     
     

     Use banana and oats! I haven’t eaten sugar in a year! No flour, no gluten, and no sugar!
     • Lightly grease the bowl with oil, cover with a clean cloth and let rise in a slightly warm place until doubled in size (about 1 hour).
  6. Divide and shape
     
     • After rising, press the dough to remove excess gas.
     • Divide into 4 equal parts and shape into firm balls.
     • Cover for 15 minutes to relax the gluten.
  7. Second growth
     
     • Arrange the balls in a greased pan, leaving space between them.
     • Cover again and let rise for 40 minutes.
  8. Bake and finish
     
     • • Preheat oven to 180 °C.
       • Mix the egg yolk with the milk and brush the surface of the bread.
       • Bake for 35–40 minutes, until golden brown and firm to the touch.
     • Remove and let cool on a rack before slicing.

  ---

  Tip to Improve Flavor

  • Long fermentation in the refrigerator: after the first rise, place the covered dough in the refrigerator and leave for 8 to 12 hours.
  • This gradual fermentation enhances the flavor, makes the crumb even more aerated and develops slightly sour aromas, characteristic of artisanal breads.

  ---

  By following this guide, you can guarantee a dried fruit bread with a golden crust, an enveloping aroma and a soft texture that melts in your mouth.

  

  Flour + boiling water! I never got tired of cooking them. You’ve never seen pasta like this!

  Serve in generous slices and enjoy each bite with the strong flavor of the fruits and the lightness of the well-fermented dough. Enjoy your meal!