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Method
Step 1
Combine sherry or apple juice and dried fruit in a saucepan over low heat. Cook for 1-2 mins or until just heated through. Set aside to cool.
Step 2
Meanwhile, combine the milk, water, yeast and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.
Step 3
Combine flour, lemon rind, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Add the fruit mixture and knead for 2-3 mins or until just combined. Place in a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 1/2 hours or until the dough doubles in size.
Step 4
Preheat oven to 180°C. Grease a 15cm (base measurement) round cake pan and line the base with baking paper. Line the side with 2 layers of baking paper, allowing it to extend 12cm above the edge.
Step 5
Turn the dough onto a floured surface and knead until smooth. Shape into a ball. Place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until the dough rises just above the rim of the pan.
Step 6
Bake for 35-40 mins or until loaf sounds hollow when tapped on top. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.
Step 7
Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.
Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute sweet sherry for apple juice.
75g mixed dried fruit (such as dried cranberries, mixed peel, currants or sultanas)
1/4 cup (60ml) lukewarm milk
1/4 cup (60ml) lukewarm water
3 tsp (11/2 sachets/10g) dried yeast
1/3 cup (75g) caster sugar
3 cups (450g) plain flour
2 tsp finely grated lemon rind
1/2 tsp salt
2 Coles Australian Free Range Eggs, lightly whisked
100g butter, melted, cooled
1 cup (160g) icing sugar mixture
Pink liquid food colouring
100’s & 1000’s, to decorate
Description
Have a go making this sweet, buttery Russian-inspired bread. It’s the perfect treat with a cup of tea.
Method
Step 1
Combine sherry or apple juice and dried fruit in a saucepan over low heat. Cook for 1-2 mins or until just heated through. Set aside to cool.
Step 2
Meanwhile, combine the milk, water, yeast and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.
Step 3
Combine flour, lemon rind, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Add the fruit mixture and knead for 2-3 mins or until just combined. Place in a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 1/2 hours or until the dough doubles in size.
Step 4
Preheat oven to 180°C. Grease a 15cm (base measurement) round cake pan and line the base with baking paper. Line the side with 2 layers of baking paper, allowing it to extend 12cm above the edge.
Step 5
Turn the dough onto a floured surface and knead until smooth. Shape into a ball. Place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until the dough rises just above the rim of the pan.
Step 6
Bake for 35-40 mins or until loaf sounds hollow when tapped on top. Set aside in the pan for 10 mins before transferring to a wire rack to cool completely.
Step 7
Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.
Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.
