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Plaited fruit loaf

  • 0:30 Prep
  • 0:30 Cook
  • 8 Servings
  • Advanced


  • 3/4 cup (185ml) warm milk
  • 2 teaspoons dried yeast
  • 1/4 cup (55g) caster sugar
  • 2 1/2 cups (375g) plain flour
  • 2 teaspoons bread improver
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon salt
  • 1 egg, lightly whisked
  • 20g butter, melted
  • 1/2 cup (90g) sultanas
  • 1/2 cup (80g) currants
  • 1/2 cup (95g) mixed peel
  • 1/2 cup (65g) slivered almonds
  • 1 egg yolk
  • 2 tablespoons milk, extra


  • 1 cup (150g) pure icing sugar
  • 1-2 teaspoons warm water


  • 1
    Combine the milk, yeast and 1 tablespoon of the sugar in a small bowl. Set aside for 5 minutes or until frothy.
  • 2
    Combine the flour, bread improver, cinnamon, allspice, lemon rind, salt and remaining caster sugar in a large bowl. Make a well in the centre. Add the milk mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a large bowl and cover with plastic wrap. Set aside in a warm draught-free place for 1 hour or until dough doubles in size.
  • 3
    Preheat oven to 200C. Lightly grease an oven tray. Add the sultanas, currants, mixed peel and almonds to the dough and knead until smooth and fruit is well distributed.
  • 4
    Divide dough into 3 even portions. Roll each portion into a 40cm-long log. Place dough logs on the prepared tray and plait, turning the ends slightly under. Combine the egg yolk and extra milk in a small bowl. Brush evenly over the bun. Set aside for 30 minutes to rise. Bake in preheated oven for 10 minutes. Reduce heat to 180C and bake for a further 20 minutes or until golden and loaf sounds hollow when tapped on the base. Remove from oven and set aside to cool.
  • 5
    To make the icing, combine the icing sugar and enough water in a medium bowl to form a smooth paste. Use a spoon to gently drizzle icing over the bun. Cut into slices and serve with butter.

Source: taste.com.au


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