Fruit Bread

Ingredients (makes 2 portions)

Sponge Stage

429g bread flour

11g instant yeast (high sugar)

257g water

Dough Stage

Group 1

32g dairy cream

32g eggs

107g bread flour

64g castor sugar

Group 2

54g unsalted butter

6g salt

Group 3

107g mixed nuts

Egg Wash

4 eggs

2 yolks

40g milk

30g water

Apricot Wash (optional)

200g apricot jam

500g water

~ boil together till slightly thicken

Directions

Sponge Stage

• mix the 3 ingredients together at speed 1 for 3mins till a dough is formed
• transfer into a bowl and cover with clingwrap and let it ferment for minimum 2 hours (can leave up to 16hours eg. 4hrs at RT + 11hrs in the chiller + 1hr RT)

Dough Stage

• 

  weigh dairy cream and eggs together and pour into the mixing bowl followed by the bread flour and castor sugar
• mix at low speed for 2min
• add in the sponge and mix at speed 1 for 2min making sure to scrape the sides and bottom of the bowl
• add butter and salt and mix again at speed 1 for 2min then increase speed to medium (KA 4) for 2-3min till thin membrane
• add fruits and mix at speed 1 for 1-2min till all fruits are evenly incorporated
• transfer to working surface and gently fold to round the dough
• cover with a large bowl and rest for 15min
• divide dough to 50g each and round for intermediate proofing for 15-20min
• lightly flour working surface, take each dough and flatten... round again
• arrange on parchment paper and leave to proof for 40-50min till double in size
• lightly brush with egg wash
• bake at 200-205°C for 12-16min
• optional: after slightly cooled, brush with apricot wash for added flavour and to seal in moisture

Foodnote: Another nice soft bun. The mixed fruits can be changed to any other desired dried fruits like cranberries, apricots, dates etc. Nice to eat it warm with butter. Hehe... yeah I love eating bread with butter ooh la la