Fruit bread. Traditional Christmas fruit bread Fruit bread from Julia Vysotskaya

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24 options for preparing the “fruit bread” recipe step by step with photos on the website

These fruit breads or fruitcakes are a traditional Christmas treat in many countries.
The bread has a lot of filling and little dough - the ratio of dough to fruit is from 1:1 to 1:2 by weight.
These fruit loaves take a long time to mature. Therefore, they are baked about a month before Christmas. During this time, the aromatic moisture from the fruit is redistributed throughout the dough, making it soft, moist, dense, and not crumbly.
There is nothing difficult about baking this bread. You need to soak the fruits in advance. And then everything is simple - knead the dough, mix in the filling and bake. The only difficulty is waiting for proper ripening.

COMPOUND

~1 cup flour for mixing, almonds and candied fruits for decoration, 20g butter for greasing

FILLING

100g pitted prunes, 100g dried apricots, 100g black raisins, 100g light raisins, 40~50g candied oranges, 100g mixed nuts (almonds+walnuts+hazelnuts), 40g cognac (or rum or brandy), 160g orange juice

SPICES

1/4~1/3 teaspoon of ground cinnamon, a pinch of ground: cloves, allspice, nutmeg

OPARA

1 glass of water, 1 teaspoon of sugar, 20g of fresh yeast or 5.6g of dry yeast etc. Otker

DOUGH

400g flour, 1/4 cup sugar, 1/5 teaspoon salt

FIRST DAY
Peel the nuts (almonds and hazelnuts), cut into small pieces and dry.

Rinse dried fruits thoroughly and drain the water.
Pour in a mixture of cognac and orange juice. Take the amount of juice and alcohol to taste, but the total amount of liquid should be 200g.
Leave it overnight or for a day. During infusion, stir twice so that the top fruits that are not covered in liquid move down.

If you don’t have ready-made candied fruits, make them yourself.
Peel 1 or 2 oranges. Boil until soft in plenty of water.
If the peel is very bitter, then you need to cook in three waters - changing the water three times after boiling.
Remove the boiled peel from the water and cool in air.
Cut into small cubes and mix with a small amount of sugar (about 1~1.5 tablespoons per peel of one orange).
Leave overnight.

SECOND DAY
Dissolve the yeast in warm water with the addition of 1 teaspoon of sugar.
When the dough foams, pour it into the flour mixed with sugar and salt.
Knead the dough.
Cover the dough with film and leave until doubled in size.
If fresh yeast is used, then the dough must be kneaded again and allowed to rise a second time.

While the dough is rising, prepare the filling.
Cut large dried fruits (dried apricots, prunes) the size of raisins. It is convenient to cut them with kitchen scissors.
Pour spices into dried fruits, put nuts and candied fruits; mix.

Cut off about 1/5 of the risen dough and set aside.
Roll out the rest of the dough into a circle.
Place the filling.

Gather the edges of the dough over the filling.

Pour flour onto the table and start kneading the dough so that the filling is distributed evenly. Because When the fruits are wet, the dough becomes soggy and when kneading you have to add additional flour (about 1 cup).

Roll the finished dough into a ball.
Roll out the reserved dough into a large thin layer and lightly brush with water.
Place fruit dough on it.

Gather the edges of the layer at the top, covering the fruit ball.

Place baking paper on a baking sheet.
Place bread seam side down. Additionally, use your hands to give the bread a round shape. Make several punctures with a fork so that the steam does not tear the outer shell.
Cover the bread with film and leave until it has doubled in size by about 1.5 times.

Lightly brush the risen bread with water using a pastry brush and decorate with almonds and candied fruits.

Preheat the oven to t=180°C and place a baking tray with bread in it.

Make a foil pan to cover the bread.
Take a container equal in diameter to the bread. Turn it upside down. Cover with foil. If the foil is narrow, then cover it with two sheets of foil crosswise. Smooth out wrinkles. Remove the foil from the container.

After 15 minutes, open the oven slightly and cover the bread with foil. By this time, a light golden brown crust should form on the bread. If the surface is pale, do not cover for another 5 minutes.

Reduce temperature by 10~20°C.
Bake for 1 hour 10 minutes ~ 1 hour 20 minutes.
Remove the foil from the bread and bake until brightly browned.

Remove the finished bread from the oven, generously grease with melted butter, wrap in parchment and a kitchen towel.
When the bread has cooled, wrap it tightly, without gaps, in foil and put it on the bottom shelf of the refrigerator.
Also, wrapped bread can be stored on the balcony at t=0~8°C.
The ripening of bread lasts from 2 to 4 weeks.

You can also watch:

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Products for 1 brick-shaped bread 30 cm long

• 125 g dry figs
  125 g raisins
  150 g dried cranberries
  350 ml apple juice
  2-3 tbsp. Roma
  1 orange
  50 g hazelnuts
  50 g walnuts
  100 g ground almonds
  250 g flour (either spelled or wholemeal flour)
  2 tsp baking powder
  2 tsp ground cinnamon
  2 tbsp. honey + 1-2 tsp. honey (for greasing the finished bread)

Cooking

1. cut into small pieces.
2. Soak the fruit pieces in apple juice and rum for 30 minutes.
3. Heat the stove to 170°C.
4. Wash the orange. Remove the zest using a fine grater. Squeeze out the juice.
Add to dried fruits.
5. Roughly chop the nuts and fry a little in a dry frying pan.
6. Mix all products.