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.
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 fruitsCalvados 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!
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!
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!