Main Ingredients:
High-gluten flour: 380g; Milk: 180g; Eggs: 2; Condensed milk: 30g; Butter: 50g; Dry yeast: 5g.
Additional Ingredients:
Dried cranberries: 35g; Mixed dried fruits: 30g; Raisins: 35g; Condensed milk: 40g; Butter: 30g; Walnuts: as needed.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
#Fruit Bread# Cooking Steps
Mix all main ingredients except butter in a stand mixer to form a dough, then add butter and continue mixing until fully extended.
Take a small piece of dough and check if it can be stretched into a thin membrane, or at least be stretchy.
After kneading the dough, it is best to keep the temperature below 26 degrees Celsius, cover with plastic wrap, and let it rise at room temperature. In winter, if there is heating at home, you can place it next to the heater.
While waiting for the dough to rise, chop various dried fruits and soak them in rum for half an hour. Then remove and pat dry with kitchen paper.
When the dough has doubled in size (about 1 hour), poke a hole in the dough with a floured finger. If it doesn’t bounce back and holds its shape, the first rise is complete.
Mix condensed milk and butter (liquid) from the additional ingredients and set aside.
Deflate the dough, roll it out into a rectangular shape, and evenly brush with the condensed milk and butter mixture.
Then evenly sprinkle the various dried fruits on top of the dough.
I used a Savarin mold and evenly spread the walnuts on the bottom of the mold.
Roll up the dough, seal it, place it in the mold, and let it rise a second time in the oven. Place a small bowl of hot water in the oven to maintain humidity during fermentation.
Once the dough has doubled in size, remove it, preheat the oven to 180 degrees Celsius for 10 minutes, then bake the bread in the mold for 35-40 minutes.
After baking, cool the bread on a wire rack before serving.
