Mixed Fruit Braid

Treat your family and friends to this festive and delicious Mixed Fruit Braid. It is has a sweet filling and is perfect for the holidays.

Baking bread on a cold winter’s day is a good way to bring some warmth and cheer into the kitchen. Not only do we get to taste the delicious result, but the wonderful aroma fills the home and enhances the feeling of well being and coziness. This being the week before Christmas, making a fruit bread just seems like the right thing to do. Sweet breads are wildly popular and may not even make it to Christmas day.

Sweet Breads for the Holidays

Every Christmas, I try to make some sweet bread for the occasion. Listed below are some that I have made in past years.
Potica (Slovenian Nut Roll)
Chelsea Buns

Mixed Fruit Braid with Dried Fruit Filling

This year I have decided to make this Mixed Fruit Braid which have not made in a while. The filling may not always be the same as I use whatever dried fruits and preserves I have on hand. This time round I combined golden raisins and dried cranberries with homemade Cara Cara Orange Marmalade. It turned out to be quite delicious!

This sweet bread is delicious on its own or with some butter spread on it. Makes a wonderful breakfast or tea time treat!

Using A Stand Mixer

In my original recipe, I used a bread machine to form the bread dough. Since my bread machine is getting old, this time, I decided to use the stand mixer instead.

The Mixed Fruit Filling

I used a lot more jam, in this case, homemade marmalade to better bind the dried fruits together. The extra marmalade also makes the filling more moist.

Rolling Out The Bread Dough

Here are the steps on how I rolled out the dough and cut both edges for braiding.

Forming The Braid

Criss-crossing the strips of dough on each side to form the braid is not difficult and quite fun to do.

To end the braid neatly, you will have to cut the corners off the last strip of dough and wrap the end over the filling. Then, wrap the remaining two strips of dough before it over the end piece and tuck the final strip of dough neatly under the loaf.

Then, let it rise again before brushing with egg wash, and baking in the oven until golden brown.

Similar Tools Used in Making This Mixed Fruit Braid

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KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set

4 from 1 vote

Mixed Fruit Braid

Treat your family and friends to this festive and delicious Mixed Fruit Braid. It is has a sweet filling and is perfect for the holidays.

Author : Linda Ooi

Course : Snack

Cuisine : American, Western

Keyword : mixed fruit braied, mixed fruit bread

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Proof Time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings : 12

Calories : 233kcal

Equipment

• 1 KitchenAid Stand Mixer

Ingredients

  

1x2x3x

• ½ cup warm water (110⁰F/43⁰C)
• 1 tsp sugar
• 2 tsp active dry yeast
• 2¾ cups unbleached white bread flour (413g)
• 1 tbsp sugar
• ½ tsp salt
• 1 tsp ground allspice
• 3 tbsp butter (42g)
• 1 large egg
• ⅓ cup milk (80ml)
• ¼ cup golden flaxseed meal (25g)
• 1 large egg (beaten for egg wash)

Filling

• ½ cup golden raisins (80g) (roughly chopped)
• ½ cup dried cranberries (80g) (roughly chopped)
• 1 cup orange marmalade (or any jam of choice)

Instructions

 

• Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
• Combine bread flour, sugar, salt, ground allspice, and butter in stand mixer bowl. Create a well in the center. Add egg, milk, and yeast mixture.
• Attach dough hook and turn on the mixer on speed 2. Mix for 5 minutes. Scrape dough down dough hook and down sides of bowl if necessary. Stop the mixer and let the dough rest for 5 minutes.
• Turn on the mixer again on speed 2 and continue to mix for another 5 minutes. Turnoff mixer and remove bowl from the stand mixer.
• Gather the dough from the bowl and form a neat, tight ball. Place the dough back into the bowl and cover bowl with a plate. Leave to rise for 1 to 1½ hours until dough has more than doubled in volume.
• In the meantime, combine filling ingredients in a medium bowl. Mix well.
• Turn dough onto a lightly floured work surface. Punch down gently and roll into a 12-inch x 16-inch rectangle.
• Spread the filling mixture lengthwise over the middle third of the rolled out dough, leaving a 1 inch border on either end. Cut diagonal strips of ¾ inch thick angled towards you on either side of filling.
• Working from the far end, fold the end piece of dough, then wrap dough strips overfilling from alternating sides. Tuck the end on each strip of dough into the side of the filling.
• When you come to the last two strips of dough on each side, cut off the last strip from each side. Fold the end over the filling and wrap the two remaining strips of dough over each other.
• Place on a baking sheet. Cover with oiled plastic wrap and leave in a warm place to rise for approximately 45 minutes.
• Preheat oven to 375˚F. Brush egg wash over braid. Bake for 23 to 25 minutes or until golden brown. Remove from oven and place on a wire rack to cool.

Nutrition

Calories: 233kcal

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NOTE: The original publication of this post was on December 23rd, 2012. This republication comes with some changes to the recipe and writeup.