Traditional Fruit Braid


 Ingredients                                                                                                Fruit braid

500g strong plain flour

50g caster sugar

25g dried yeast

6 tablespoons warm water mixed with 175ml lukewarm milk

Pinch of salt

1 teaspoon mixed spice

1 teaspoon ground cinnamon

175g mixed dried fruit

75g glace cherries quartered

50g melted butter

1 beaten egg

  • Method
  • Sift 100g of the flour into a warm bowl and add 1 teaspoon of the sugar.
  • Mix the yeast with a little of the milk and water and stir into the sifted flour with the remaining liquid.
  • Beat well and leave for about twenty minutes by which time the mixture will have become frothy.
  • Then add the remaining flour sifted with the salt and stir in the sugar, mixed spice, cinnamon, mixed dried fruit, cherries and melted butter.
  • Stir in the beaten egg and mix to a soft dough.
  • Turn the dough out onto a floured surface and knead until smooth and elastic.
  • Put the dough in a greased bowl, cover with a damp cloth and leave in a warm place until doubled in bulk.
  • Grease a baking sheet and preheat the oven to 220C/425F/Gas Mark 7
  • Turn the risen dough onto a floured surface and knead lightly for five minutes.
  • Divide into three portions and roll each one into a sausage shape 30cms long.
  • Plait/braid the ends together.  Pinch the strands together at the ends and tuck beneath the loaf.
  • Place the loaf on a greased baking sheet and cover with a greased polythene bag.
  • Leave to prove in a warm place until nearly doubled in size.
  • Then remove the bag, place the dough in the preheated oven and bake for 25 to 35 minutes.


Tip: When kneading dough, don’t be afraid of a little stickiness!  Adding too much flour to combat it will make the dough lack elasticity and make the end product heavy.

































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