Fruit bread for tea
12 servings
210 minutes
Fruit bread for tea is a fragrant treat of Austrian cuisine, infused with the warmth of home. Its history roots in the traditions of baking festive breads filled with dried fruits and nuts. This bread impresses with its rich flavor: tender, airy dough, the sweetness of preserved cherries and raisins, the citrus freshness of lemons and oranges, along with subtle notes of rum that add sophistication. Toasted almonds provide a crunchy texture. It is perfect as a standalone delicacy or an accompaniment to tea, especially on cold evenings when one craves cozy enjoyment. Such bread is served at festive tables, gifted to loved ones, and its rich taste compels one to return to traditions again and again.
1
Soak cherries and lemon and orange zest in rum overnight.
- Canned cherries: 150 g
- Oranges: 2 pieces
- Lemon: 2 pieces
- Rum: 2 tablespoons
2
Grease three bread pans with butter.
- Butter: 60 g
3
Roast thinly sliced almonds in the oven or under the grill. Mix with cherries and zest.
- Almond: 150 g
- Canned cherries: 150 g
- Oranges: 2 pieces
- Lemon: 2 pieces
4
Pour 250 g of milk into a pot and heat it to body temperature. Rub the yeast into 500 g of flour until it forms fine crumbs. Then also rub in 60 g of butter, add salt, 40 g of sugar, and then 2 eggs and milk. Finally, add the nut and berry mixture. Knead the dough and let it rest covered for 1 hour.
- Milk: 250 ml
- Fresh yeast: 15 g
- Wheat flour: 500 g
- Butter: 60 g
- Salt: to taste
- Sugar: 40 g
- Chicken egg: 3 pieces
- Almond: 150 g
- Canned cherries: 150 g
5
On a floured surface, divide the dough into 3 parts, shape each into a ball, and let rest for 5 minutes.
- Wheat flour: 500 g
6
Shape the loaves and place them in molds. Brush the top with egg. Cover with a towel and leave for 1.5 hours.
- Chicken egg: 3 pieces
7
Once again, brush the loaves with egg, make one deep cut on each, sprinkle with almonds, and bake for 25-30 minutes.
- Chicken egg: 3 pieces
- Almond: 150 g