Sig's Plaited Fruit Bread

Name: Sig's Plaited Fruit Bread
Cuisine: British
Ingredients: 1 tbsp activ dry yeast; 65 ml each of lukewarm water and lukewarm milk; 55 grams caster sugar (extra fine sugar); 1 egg; 1/2 tsp salt; 55 grams butter at room temperature; 500 grams plain white flour; 1 extra egg beaten with two teaspoons of water for glazing (optional); 200 grams cooked and stoned prunes or dried apricots(these apricots don't need cooking, just soak in hot black tea, discard the liquid); 1 tsp grated orange rind; 2 tsp grated lemon rind; 1/4 tsp freshly grated nutmeg; 45 grams butter, melted; 55 grams very finely chopped almonds or walnuts; 2 tbsp caster sugar

Sigrun @sigrun

German, living in England

yummy. :-):-)

Sigrun @sigrun

German, living in England

yummy. :-):-)

Saved

Ingredients

plaited bread
1 tbspactiv dry yeast
65 mleach of lukewarm water and lukewarm milk
55 gramscaster sugar (extra fine sugar)
1egg
1/2 tspsalt
55 gramsbutter at room temperature
500 gramsplain white flour
1extra egg beaten with two teaspoons of water for glazing (optional)
filling
200 gramscooked and stoned prunes or dried apricots(these apricots don't need cooking, just soak in hot black tea, discard the liquid)
1 tspgrated orange rind
2 tspgrated lemon rind
1/4 tspfreshly grated nutmeg
45 gramsbutter, melted
55 gramsvery finely chopped almonds or walnuts
2 tbspcaster sugar

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Steps

1

In a large bowl combine the yeast and lukewarm water, stir and leave for at good 15 minutes
2

Stir in the milk, sugar,salt, egg and soft butter. Slowly add 350 gr of the flour to make a soft dough.Transfer to a floured surface and add more flour as you need it to obtain a smooth and elastic dough
3

Put into a clean bowl, cover and stand in a warm area leave to rise for 1 and1/2 hours
4

To make the filling add all ingredients. Work into a rough to smooth paste. set aside
5

Grease your baking sheet.Punch down the dough and transfer to a lightly floured surface. knead briefly and roll into a 15 -10 inch rectangle and carefully lift to baking sheet not to loose shape
6

Spread the filling into the center, with a sharp knife cut 10 strips at an angle on either side, careful to cut just to the filling
7

Fold up the end. neatly and fold the strips alternating, fold excess dough underneath at the end.Cover loosely with a tea towel and leave to rise in a warm place until doubled in size
8

Preheat oven to 190 C / 385°F. Brush with the glaze bake until browned, about 30 minutes. transfer to a rack and cool.Sprinkle with sugar and cinnamon.