I found this recipe in an 80s cooking magazine! The results 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 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’ll find a balanced step-by-step guide to ensure an airy crumb, golden crust, and evenly distributed fruit.

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Ingredients

• • ½ cup dried plums
    
  • ¼ cup black raisins
    
  • ¼ cup brown raisins
    
  • 2 eggs
    
  • 4 tablespoons (50 g) sugar
    
  • 250 ml of 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

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Preparation Method

1. Hydrate the fruits
   
   

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   • • 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
   
   • Gradually add the flour and salt, mixing with a wooden spoon or mixer fitted 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’s too sticky, sprinkle in 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
   
   

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   • 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.

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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.

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By following this guide, you’ll be guaranteed 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 distinctive fruit flavor and the lightness of the well-fermented dough. Enjoy!