I do not know who has how, but I already have a very festive mood:) Today I want to share a simple recipe for rich bread with fragrant candied fruits, dried fruits and nuts. The dough is moist, and thanks to the spices, it is very fragrant. The loaf turns out sweet, spicy, tastes very similar to the Italian panettone cake, only it is much easier to prepare. We liked this bread very much, I hope that you will like it too!!
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 100 gram Candied fruits
- 150 gram Dried fruits
- 100 gram Hazelnut
- 300 ml Milk
- 5 gram Dry yeast
- 600 gram Flour wheat / Flour
- 140 gram Butter
- 8 gram Salt
- 2 pieces Chicken eggs
- 1 teaspoon Seasoning cinnamon, star anise, cardamom, cloves, nutmeg
- 100 gram Sugar
Ingredients
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Instructions
- Sift the flour. Fry the nuts. The weight of candied fruits and dried fruits is indicated already soaked.Milk at room temperature. Instant yeast, which does not require pre-activation, is added immediately to the flour. Butter and eggs at room temperature. Any spices as desired. I have: cinnamon, star anise, nutmeg, cloves, cardamom.
- Add yeast, sugar, eggs, milk to the flour and knead the dough for 10 minutes. Do not add all the flour at once. Leave 50 grams and add it gradually.
- Then small pieces of butter and continue to knead for another 5 minutes.
- The dough should be homogeneous, well mixed. Slightly sticky. Don't fill it with flour.
- Then the spices and just a minute to mix. Then I mix nuts, dried fruits and candied fruits.
- Round. Cover with a towel or cling film and remove to a warm place for 3 hours. I usually put it in the oven with the light on.
- This dough is suitable for a long time.
- Knead. If it sticks, lightly sprinkle with flour. It turns out very gentle, soft. I form a rectangle with my hands and roll it up.
- Give the shape of a loaf.
- Carefully transfer to a baking sheet covered with parchment paper ( in my case, a Teflon Mat). And so that the bread does not go on the sides during proofing, I fix the edges with improvised means. You can generally make it easier and bake in a form with sides.
- I cover it with cling film so that it doesn't get wet and put it back in a warm place for 3 hours.
- When the proofing time is coming to an end, preheat the oven to 170-180 degrees. Since yeast dough is very fond of moisture, I will bake bread in a humidified oven. Immediately send there a glass of hot water (on the bottom).
- When the bread is suitable, I send it to the preheated oven without greasing it. Bake until tender. Approximately 45-60 minutes.
- My bread was baked for 45 minutes.
- Here is such a baby turned out to be 1.5 kg. While it is still hot, I lubricate it well on all sides with butter. And let it cool completely. I left it for the night.
- Well sprinkle with powdered sugar and you can call everyone to tea.
- Sweet, fragrant and simply delicious and the bread turned out.
- The dough is rich, heavy, and moist. It goes well with nuts and dried fruits. Spicy. Moderately sweet. Be sure to put salt in the dough (8 g!) It sets off the taste very well. Such a piece with butter and a Cup of coffee... Bliss!
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