Fruit Bread, Milan Style
A rich, fruity bread infused with raisins and citron, perfect for breakfast or teatime, combining sweet, buttery flavors with a soft, tender crumb.
Ingredients
- 2 pkg. active dry yeast ⓘ
- 1/4 cup warm water ⓘ
- 1 cup butter, melted ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon salt ⓘ
- 2 cups sifted all-purpose flour ⓘ
- 1/2 cup milk, scalded and cooled to lukewarm ⓘ
- 2 eggs ⓘ
- 4 egg yolks ⓘ
- 3 1/2 cups all-purpose flour ⓘ
- 1 cup dark seedless raisins
- 1/4 cup chopped citron ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 egg, slightly beaten ⓘ
Instructions
- Dissolve yeast in warm water.
- Pour melted butter into a large bowl of an electric mixer.
- Add the sugar and salt gradually, beating constantly.
- Beat thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture.
- Add the yeast and beat well.
- Combine eggs and egg yolks and beat until thick and piled softly.
- Add the beaten eggs all at one time to the yeast mixture and beat well.
- Gradually add the 3 1/2 cups flour, beating thoroughly after each addition.
- Stir in raisins and citron.
- Sift half of the remaining 1/2 cup flour over a pastry canvas or board.
- Turn dough onto floured surface; cover and let rest 10 minutes.
Tips & Substitutions
For best results, ensure your water is warm but not hot when dissolving the yeast to activate it properly. If you don't have dark seedless raisins, you can substitute with golden raisins or chopped dried apricots. For a lighter texture, consider using bread flour instead of all-purpose flour. To enhance flavor, add a pinch of nutmeg or cinnamon to the dough.
Serving Suggestions
This Milan-style fruit bread is delightful on its own, but it pairs beautifully with a spread of cream cheese or butter. Serve it alongside a cup of tea or coffee for a perfect breakfast or snack. For an Italian-inspired brunch, consider serving it with other Italian recipes like Fettuccine And Asparagus In Parmesan Sauce.
Storage & Reheating
Store any leftover fruit bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, slice and pop it in a toaster or warm in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Bread, Milan Style contains roughly 2597 calories, with 72g protein, 348g carbohydrates, and 102g fat. It is an excellent source of protein (145% of the Daily Value), iron (141% of the Daily Value), and vitamin A (66% of the Daily Value). Note that it is relatively high in sodium, at 2340mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit in this recipe?
While fresh fruit can add moisture and flavor, it may alter the texture of the bread. Dried fruit like raisins and citron are recommended for better results, as they provide sweetness and chewy texture without adding excess moisture that could affect rising.
What can I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Make sure the water used to dissolve the yeast is warm (about 110°F). If it’s too cold, the yeast won’t activate; if too hot, it can kill the yeast. Try to keep the dough in a warm, draft-free area while it rises.
How can I add more flavor to my fruit bread?
To enhance the flavor of your fruit bread, consider adding a teaspoon of vanilla extract or almond extract to the dough. You can also experiment with spices like cinnamon or nutmeg. Brushing the top with melted butter before baking can help achieve a golden crust and add richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).