Scented Fruit Loaf Recipe
Ingredients
| Apples | 4 Ounce, chopped (FILLING) | |
| Peaches | 4 Ounce, chopped (FILLING) | |
| Pears | 4 Ounce, chopped (FILLING) | |
| Dried apricots | 4 Ounce, chopped (FILLING) | |
| 2 tablespoons orange or other scented honey | ||
| Dark rum | 4 Tablespoon (FILLING) | |
| Lemon juice | 3 Tablespoon (FILLING) | |
| 1 1/2 teaspoons grated lemon rind | ||
| Orange rind | 1 1/2 Teaspoon, grated (FILLING) | |
| Cardamom | 1/4 Teaspoon (FILLING) | |
| Ground coriander | 1/2 Teaspoon (FILLING) | |
| DOUGH | ||
| Milk | 1/2 Cup (16 tbs) (FILLING) | |
| Unsalted butter | 3 Tablespoon, chopped (FILLING) | |
| Sugar | 1 Cup (16 tbs) (FILLING) | |
| Active dry yeast | 2 Tablespoon (FILLING) | |
| Egg yolks | 2 , beaten (FILLING) | |
| About If cups all-purpose flour | ||
| Large pinch of salt | ||
| 1 teaspoon grated lemon rind | ||
Directions
Bring 2 cups of water to a boil in a heavy-based saucepan.
Add the dried fruits and simmer until they are very soft, stirring frequently.
Stir in the honey, rum, lemon juice, fruit rinds and spices.
Simmer, stirring frequently, until the liquid has been absorbed.
Leave to cool.
For the dough, gently warm the milk with the butter and sugar until the butter has melted and the sugar dissolves.
Leave to cool until the mixture feels just warm to the fingertips, then stir in the yeast until dissolved.
Sift the flour and salt into a bowl.
Make a well in the center.
Pour the egg yolks into the well followed by the yeast mixture.
Add the lemon rind.
Gradually draw the dry ingredients into the liquids to give a smooth dough.
Beat well for 3-4 minutes, then turn onto a lightly floured surface and knead for 3-4 minutes.
Transfer the dough to a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise in a warm place until doubled in size.
Punch the dough down and knead for 2-3 minutes, then press out into a large rectangle, about 1/2 inch thick.
Spread the fruit filling over the dough, leaving a narrow border clear around the edges.
Dampen the edges and roll up the dough like a jelly roll.
Press the edges firmly together to seal.
Transfer the roll to a large buttered baking sheet, placing the seam underneath, and forming the roll into a horse-shoe shape if necessary.
Cover with oiled plastic wrap and leave to rise in a warm place until puffy.
Bake in a preheated 350° oven for about 20-25 minutes, until golden and the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool to lukewarm.
Brush the loaf with glace icing, allowing it to trickle down the sides.
Sprinkle with nuts, if used.
Leave to cool and set.
Add the dried fruits and simmer until they are very soft, stirring frequently.
Stir in the honey, rum, lemon juice, fruit rinds and spices.
Simmer, stirring frequently, until the liquid has been absorbed.
Leave to cool.
For the dough, gently warm the milk with the butter and sugar until the butter has melted and the sugar dissolves.
Leave to cool until the mixture feels just warm to the fingertips, then stir in the yeast until dissolved.
Sift the flour and salt into a bowl.
Make a well in the center.
Pour the egg yolks into the well followed by the yeast mixture.
Add the lemon rind.
Gradually draw the dry ingredients into the liquids to give a smooth dough.
Beat well for 3-4 minutes, then turn onto a lightly floured surface and knead for 3-4 minutes.
Transfer the dough to a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise in a warm place until doubled in size.
Punch the dough down and knead for 2-3 minutes, then press out into a large rectangle, about 1/2 inch thick.
Spread the fruit filling over the dough, leaving a narrow border clear around the edges.
Dampen the edges and roll up the dough like a jelly roll.
Press the edges firmly together to seal.
Transfer the roll to a large buttered baking sheet, placing the seam underneath, and forming the roll into a horse-shoe shape if necessary.
Cover with oiled plastic wrap and leave to rise in a warm place until puffy.
Bake in a preheated 350° oven for about 20-25 minutes, until golden and the loaf sounds hollow when tapped on the bottom.
Transfer to a wire rack and cool to lukewarm.
Brush the loaf with glace icing, allowing it to trickle down the sides.
Sprinkle with nuts, if used.
Leave to cool and set.
Chef
