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.
Nutrition & Diet Analysis (per serving)
1076
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).