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Braided fruit loaf
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Prep Time:
150 minutes
Cook Time:
32 minutes
Total Time:
182 minutes
Impress with a unique Easter morning baked treat to outshine the usual chocolate eggs.
Ingredients:
  • 120g salted butter, plus extra to serve
  • 80ml milk
  • 75g caster sugar
  • 400g plain flour
  • 7g yeast
  • 3 eggs, beaten
  • 125g glace apricot
  • 55g citrus peel
  • 1-40.00 ml flaked almonds
Instructions:
  • In a small saucepan, gently melt butter with milk and sugar over low heat, stirring until the sugar completely dissolves. Allow the mixture to cool until it's just warm.
  • Combine flour and yeast in the bowl of an electric mixer with a dough hook. Add the beaten egg (keep 1 tablespoon for brushing) and milk mixture. Beat for 5-10 minutes until a soft, elastic dough forms.
  • Transfer the dough onto a floured surface and form it into a rough rectangle. Sprinkle one quarter of the glacé fruit and peel over the dough, then fold the sides towards the center like folding a letter. Repeat this process until all the fruit and peel are used. Gently knead the dough for 1-2 minutes to ensure the fruit is evenly distributed throughout.
  • Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover with oiled plastic wrap and let it rise in a warm place for 1 hour until doubled in size.
  • Prepare a large baking tray with a silicone baking sheet. If unavailable, use two large baking trays stacked together and line the top tray with a double layer of baking paper.
  • Place the dough on a generously floured surface. Divide it into 6 equal pieces, then roll each piece into a thick strand, approximately 35cm long and 2.5cm in diameter, gently tapering the ends.
  • Place 3 strands next to each other on the baking sheet, leaving a slight gap between each. Twist them together, tucking the ends underneath. Repeat with the rest of the dough. Cover and let it rest for another hour until almost doubled in size. Gently press your fingertip into the dough - if the indentation fills back quickly, it needs more time to rise.
  • Preheat the oven to 180°C. Brush the loaves with reserved egg, sprinkle with flaked almonds, and bake for 25-30 minutes until lightly golden. Rotate the tray halfway through cooking if needed for even baking. Cool on a wire rack and serve with butter, if desired.

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