Tutti Frutti easter bread

Tutti frutti Easter bread

 

Tutti frutti Easter bread is one of our favorite bread for Easter holiday! Well it is almost Easter! During this time of the year, we are baking alot of Tutti Frutti Easter bread for our customers and family. Even our friends love our bread. Our Easter bread is full of dried and candied fruits! Also we give our raisins a delicious apple brandy flavor. Our plain Tutti frutti bread is without almond paste and we bake our Easter bread as well with almond paste. Our recipe will be soon online for Almond paste. In this recipe blog, I am going to talk more about the directions of this recipe, because it take some time. The yeast process take some time and yeast goes before salt, otherwise this recipe will go wrong at the end.

 

Yeast dough

 

Tutti frutti Easter bread

Kneaded yeast dough starts to rise

For our yeast recipes, I am using fresh yeast! There are yeast sachets on the market, but I prefer to work with fresh ingredients as much possible! Most sachets contain 7 grams of dry yeast which is 25 grams of fresh yeast. For Tutti frutti Easter bread I am start to pre heat whole milk until it is warm. (To be exact 98 farhenheit/37 degrees!). I am crumbling fresh yeast and the yeast can adjust to the warm milk for about 15 minutes. For Tutti Frutti Easter bread I am using a Kitchenaid standmixer with a dough hook. the process of mixing takes in total 10 minutes. Milk, flour, sugar, butter and eggs goes first. After 5 minutes coarse salt, dried and candied fruits goes second.

 

 

Dried & candied fruits

Tutti frutti Easter bread

Calvados soaked raisins & cranberries, Amarena cherries, soaked apricots, lemonzest, candied peel

Tutti frutti Easter bread isn’t an Easter bread without dried and candied fruits! For this Easter bread I am using a large variety of dried and candied fruits. I am using Calvados soaked raisins and cranberries. This mix is with apple brandy and gives a special flavor on Easter bread, Christmas stollen and pies. Our recipe Calvados soaked raisins is available in our recipe index. Besides raisins, Tutti frutti Easter bread contain candied peel, cherries and lemonzest. These are the ingredients to mix with the yeast dough before rising!

Tutti frutti Easter bread

Dough with dried and candied fruits

 

Rising dough & prepare for baking

After kneading yeast dough with dried and candied fruits. The dough needs to rise for about 1 hour. You will see the dough is more fluffy and it needs more kneading. I knead with my standmixer for another 3 to 4 minutes and fold the dough in a pile. For this recipe I am using an oblong baking pan and rise the dough for another 20 minutes. After 10 minutes I am pre heating my oven on 400 degrees/210 celcius. My oven tray goes on the lowest section in the oven and I bake my Tutti Frutti bread in 30 minutes!

 

 

Finishing touch!

After 30 minutes baking a fresh homemade Tutti frutti Easter bread smells delicious! Be careful with removing the baking pan. The Easter bread is still hot. I am brushing the top of the bread with liquid butter and dust the top of the bread with confectioner sugar! For this I am using a strainer. This is proud baking! The cinnamon smell and beautiful looking bread will invite your guest to eat! Here in the Netherlands most people east easter bread with a thick layer of butter and cheese! I prefer butter and confectioner sugar on top. Tutti Frutti Easter bread belongs on my table for Easter breakfast. See my recipe below and if you have any questions about this recipe, please drop a comment in our comment box below. Enjoy baking!

 

 

 

 

Serves 6

Tutti Frutti easter bread

1 hr, 30 Prep Time

30 minCook Time

2 hrTotal Time

Save RecipeSave Recipe

Ingredients:

  • 2 1/2 cup of all purpose flour
  • 1 egg
  • 1 sachet yeast ( 7 grams or 25 grams fresh yeast)
  • 1/3 cup butter (room temperature)
  • 1 tsp coarse salt
  • 3/4 cup warm milk
  • 1/8 cup white caster sugar
  • 6 dried apricots
  • lemonzest (1/2 lemon)
  • 1/2 cup mixed candied fruit mix
  • 12 1/2 or 6 cherries (Candied, bigarreaux, cocktail or Amarena cherries)
  • 3/4 cup of mixed raisins (Dark and white raisins)
  • 10 chopped orange candied peel
  • 1 tbsp butter ( room temperature)
  • 3 tbsp confectioner sugar
  • 1 tsp cinnamon powder

Directions:

  1. Pre heat whole milk until 98 fahrenheid/37 celcius. Crumble fresh yeast or add dry yeast and still until combined. Keep this for 15 minutes in small pitch or jar.
  2. Use a mixer with knead dough hook(s) and mix on medium speed all purpose flour with wilk and yeast until incorporated.
  3. Add the following ingredients 1 egg, 1/3 cup of butter (room temperature) and 1/8 cup of white caster sugar for the first 5 minutes.
  4. After 5 minutes kneading add 1 tsp of coarse salt, 1 tsp dried and candied fruits . Knead this for another 5 minutes.
  5. Cover the bowl with a kitchen towel and let it rise at a dark warm place for 1 hour.
  6. After 1 hour rising, knead the dough for another 3 minutes and fold the dough in an oblong pile. Use a bread baking pan and buter the sides.
  7. Put the yeast dough in a buttered bread baking pan and cover this with a kitchen towel. Let this rise for another 20 minutes!
  8. After 10 minutes rising time, pre heat your oven on 410 rahrenheid/210 celcius. When the other 10 minutes rising is up. Bake Tutti Frutti bread in 30 minutes .
  9. When your fresh baked Tutti Frutti bread comes out of the oven. Remove carefully your baking pan and brush the top of the Tutti frutti Easter bread with liquid butter and dust the top of your warm Easter bread with confectioner sugar. Use a strainer for this!
Cuisine: Italian | Recipe Type: Bread

Notes

Use mixer with dough hook. Prepare Calvados soaked raisins days before using.

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http://www.food-emporium.com/2017/04/05/tutti-frutti-easter-bread/

 

 

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2 Responses

  1. Hey very nice blog!
    • Thank you!

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