Braided Fruit Loaf | Pika Chakula

Braided Fruit Loaf

2013-03-15

Bored with chocolate eggs? Deliver this baked treat on Easter morning instead, and you’ll be more popular than you-know-who.

Ingredients:

  • 120g salted butter, plus extra to serve
  • 1/3 cup (80ml) milk
  • 1/3 cup (75g) caster sugar
  • 2 2/3 cups (400g) plain flour
  • 1 tbs (7g) dried instant yeast
  • 3 eggs, beaten
  • 1/2 cup (125g) chopped glacé apricots (see note) (or other glacé fruits, such as cherries)
  • 1/3 cup (55g) candied citrus peel
  • 1-2 tbs flaked almonds

Method:

Melt butter with milk and sugar in a small saucepan over low heat, stirring until sugar dissolves. Cool until lukewarm.

Place flour and yeast in the bowl of an electric mixer fitted with a dough hook, and pulse to combine. Add the beaten egg, reserving 1 tablespoon to brush, and the milk mixture, then beat for 5-10 minutes until you have a soft, elastic dough.

Turn out onto a floured bench and shape into a rough rectangle. Scatter with one quarter each of the glacé fruit and peel, then fold sides of the dough into the centre like a letter. Repeat steps until all the fruit and peel are incorporated. Knead gently for 1-2 minutes to distribute fruit evenly.

Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.

Line a large baking tray with a silicone baking sheet. (If you don’t have one, stack two large baking trays and line the top tray with a double layer of baking paper.)

Place dough on a floured board. Divide into 6 pieces and roll each into a fat strand, about 35cm long and 2.5cm in diameter, slightly tapering the ends.

Lay 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled. (A fingertip pressed gently into the dough should leave an impression; if the hole fills quickly, it needs more time.)

Preheat the oven to 180°C. Brush the loaves with reserved egg and top with flaked almonds. Bake for 25-30 minutes until lightly golden. (Rotate the tray halfway through cooking time, if needed, to ensure even baking). Cool on a wire rack, then serve with butter, if desired.

 

 

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Recipe Comments

  1. posted by Stevalicious on Mar 18, 2013

    I have got a full packet of icing sugar which I hardly use. I reckon it can be used to bake cakes instead of caster sugar. But I don’t know how much less amount I should use to achieve the same sweetness and result. Can anyone give me advice in percentage?

  2. posted by have faith on Mar 25, 2013

    Has anyone ever had a Butter Braid? I usually only see them sold as fundraisers & can’t seem to find anything close to it anywhere. It’s a lightly-sweetened, braided, buttery pastry with fruit filling of your choice (apple, cherry, etc) & frosting drizzled on top. This thing practically melts in your mouth & is simply delicious!!

    My question is, does anyone have the recipe for it by any chance or have you ever found it somewhere?? I would looooove to make it (in apple) sometime cause I haven’t had one in YEARS.

    (Please don’t suggest topsecretrecipes.com or anything like that cause I’ve already checked! I have that site bookmarked LOL)

  3. posted by Matthew on Mar 28, 2013

    I need to know, because some people are coming over to dinner, to celebrate my engagement, and my fioncee has put me in charge of dessert.

  4. posted by Ryan Dunn on Mar 28, 2013

    When does that new year begin and how are the celebrations like?

  5. posted by apleaforbrandon on Mar 28, 2013

    This is for my french class that im taking it can be just about anything as long as it has some sort of ethnic back round. But were not allowed to have things such as tacos, lasagna, mac and cheese, burgers, etc…

    Thanks in advance for all the ideas! :)

  6. posted by Gamer959 on Mar 28, 2013

    I HAVE A EXPOSITION TOMORROW EARLY, I WONDERING IF SOMEBODY CAN TELL ME SOMETHINGS ABOUT STAPLES FOODS, PRESTIGE FOODS AND SYMBOLIC AND FOOD FOR RITUALS.

    THANKS!
    SORRY MY LAPTOP HAS PROBLEMS WITH THE CAPS LOCK, I WILL LIKE TO REMOVE IT, BUT I CAN, THANKS FOR ANSWERING.

  7. posted by Sergio on Mar 28, 2013

    I need to make a cheese and cracker tray for 50 people. I’ve never made one before, and I need to know everything from what and how much to buy, to how to arrange. Please help!

  8. posted by Sonny on Mar 28, 2013

    do you think i should buy a breadmaker or just a good mixer and oven tins,because some of you mentioned you have to cook it in the oven either way,what do you think,and can i add things to the mixer or breadmaker like cheese,or raisins etc

  9. posted by rashest_hippo on Mar 28, 2013

    I have a recipe for Sicilian Slice Cookies/biscotti and it calls for Maraschino cherries and pecans of which I am not a big fan. So I was thinking chocolate chips but I was wondering what other things people liked in their biscotti? What other kinds of nuts or fruits? How do you make your biscotti?

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