Fruit bread with yeast

FRUIT BREAD with yeast - a tasty enrichment for the breakfast table!

As ingredients you need:

300 g dark wheat flour (type 1050), 200 g wheat flour (type 405), 30 g sugar, 60 g butter, 1 pinch salt, 42 g fresh yeast, 250 ml milk, 60 g raisins, approx. 2 tablespoons rum, 50 g Orangeate, 50 g of lemon, 60 g of dried apricots, cinnamon and nutmeg as desired.

The preparation is simple:

The raisins are best soaked in the rum overnight. Mix the two types of flour in a mixing bowl, add sugar, butter and salt to the mixture with a wooden spoon. Dissolve the yeast in the lukewarm milk, add to the flour mass and knead everything with the hand mixer (dough hook) until the dough comes off the edge of the bowl. Then work in the rum raisins, orange peel and citrus, possibly cinnamon and nutmeg with your hands, cover the piece of dough with a dishcloth and let it rest for about 15 minutes in a warm place.

Then bring the yeast dough into its desired shape and rest on a tray lined with baking paper for another 30 minutes.
The baking time is 10-15 minutes at 200 ° C in a preheated oven.

The cooled fruit bread can then be brushed with egg milk (egg yolk with milk stirred), but you do not necessarily.

This bread is very loose and tasty, it tastes very delicious only with butter, but also with honey, jam or plum-and not only for breakfast!

German Christmas Stollen | Sweet Yeast Bread with Candied Fruits | Traditional German Recipe | May 2020