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.
Keyword : mixed fruit braied, mixed fruit bread
Equipment
Ingredients
- 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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