The lovely Denise from our team brought along this Easter Bread to our Easter cooking class and we all begged her for the recipe. I’m a bit slow in putting up the recipe but this bread is too nice to save just for Easter so don’t wait to try it!
* Important to note that you need to start soaking fruit day before *
200g mixed dried fruit (you could add more if you like)
Finely grated zest and juice of 1 orange
50g caster sugar
2tbs ground cinnamon mixed with the sugar above
1 eggs yolks (beaten with 2tspwarm water)
100g unsalted butter,melted cooled
150g icing sugar or mill your own
Soak the fruit with orange juice and zest and set over night at room temperature.
Grease and line 24cm springform pan (be careful not to put them too close together remember they rise again, you will have mixture left so just make a freeform circle). If you don’t have a springform tin you could just place them on a baking tray making a freeform circle.
DOUGH – USE HOTCROSS BUNS EDC Pg 117
- Follow all steps to include kneading but don’t put fruit in TM.
- Put in a warm place and prove for 1-1 ½ hours. Dough should double in size approx.
- Divide dough into 3 pieces rolling each piece into a rectangle. Brush each piece with the some melted butter, sprinkle with cinnamon sugar and scatter over soaked fruit. Rollup each piece from the long end. (like a large scroll) cut into pieces 4-6 depending on hour thick you would like them. You can trim the ends to make it neat. Lay each round cut side up and lightly and slightly flatten with your hand. Complete the other 2 pieces the same way.
- Arrange the slices in cake pan in a circular pattern, leaving 1cm between each. Cover with tea towel and stand in a warm place for a further 20-30 mins or until slightly risen.
- Brush tops with egg yolk glaze and bake 25-30 minutes or until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.
- Mix icing sugar with 1-2 tbs warm water to form a loose icing. While bread is still warm, drizzle the icing allowing it to drip down into the sides of the bread and serve.
Recipe is based on Easter Bread – Taste.com.au
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