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
- ½ cup dried plums
- 1 tablespoon (9 g) instant yeast
- 550 g wheat flour
- 1 teaspoon (4 g) salt
- For the shine:Â 1 egg yolk + 1 tablespoon of milk
Preparation Method
- Hydrate the fruits
-
- 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.
-
- 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.
- 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.
- 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.
- First fermentation
- 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).
- 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.
- Second growth
- Arrange the balls in a greased pan, leaving space between them.
- Cover again and let rise for 40 minutes.
- 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:Â 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.
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!
- Hydrate the fruits