Recipe created in collaboration with Praznična magazine.
Dried fruit sweet bread is a popular pairing with coffee or tea. This recipe is a must-try with the perfect proportion of sweetness and nuts, especially in the winter season. Who can say no to the sweet bread enriched with fruity goodness? It’s an easy recipe and does not involve any complicated procedures. The key is to get the dough right. Kneading makes all the difference.
It is ideal for breakfast, brunch, or evening snacks. I am not much of a sweet tooth, but this recipe cannot be resisted. If you are going to have a tea party or children over, you need to serve this fantastic bread. Everyone will love it.
Too much sweetness ruins the essence of this recipe. It should have an equilibrium flavour of the dried fruits and sweet dough. Moreover, you can experiment with this recipe by adding other ingredients of your choice, such as raisins, dates, or nuts. It’s totally up to you. You can innovate however you prefer. You can use whatever is left in your fridge as long as it suits the flavours of the bread.
The apple caramel sauce tastes divine on top of the bread. I tried many other options to moisten the bread, but it complements the flavour and smells excellent. Of course, you can choose to replace the sauce with any other of your liking, but I like the hint of tang it brings to the recipe.
Surprisingly, this recipe is tasty, but it is also very fulfilling. The dried fruit, nuts, and essential ingredients are nutritionally charged. Dried fruits are packed with proteins, minerals, and vitamins. They are a great source of fibre and boost the immune system.
Dried Fruit Sweet Bread
- 1 stand mixer
- 150 ml milk luke warm
- 21 g fresh yeast
- 1 tbsp sugar
- 500 g flour all-purpose
- 100 g sugar
- 3 eggs
- 180 g butter
- 6 tbsp Amaretto
- 1/2 tsp salt
- 1 tsp lemon peel grated
- 300 g dry fruit plums, apples, apricots
- 1 tbsp oil for the pan
Apple caramel sauce
- 60 g butter
- 50 g sugar
- 2 apples peeled
- 1 tsp lemon juice freshly squezeed
- Mix well warm milk, fresh yeast and one tbsp of sugar. Let it activate in a warm place for 10 minutes.
- Preheat oven to 180 degrees.
- Whisk togerher eggs and sugar to get a nice foamy, light yellow coloured mixture.
- Melt butter in a pan and let it cool slightly.
- In a large bowl whisk together flour, lemon zest and salt.
- Add activated yeast mixture, Amaretto, fomay eggs and sugar and melted butter.
- Let the dought rest and first rise in a warm place for about an hour, to double the size.
- After the firts rise, knead the dough with your hands gently and at the same time incorporate dried fruit.
- Grase the bundt pan with oil, put the dough isnide and let it rest for another hour.
- Then bake for 40-45 minutes / 180 degrees.
Apple caramel sauce
- Melt butter at a high temperature in a pan.
- Add the sugar to wait for it to start bubbling.
- Reduce heat, add sliced apples and lemon juice.
- Cook for at least 15 minutes, stirring constantly.
- Strain the caramel liquid into a glass jar and allow to cool.
- Caramel can be stored in the refrigerator for at least two more weeks.