Easter Bread With Dried Fruit
Updated March 4, 2024
Fred R. Conrad/The New York Times
- Total Time
- 3 ½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE SPONGE
1 cup milk, at room temperature
1 package dry active yeast (2 ¼ teaspoons)
1 cup all-purpose flour (125 grams)
FOR THE DOUGH
¼ cup currants (30 grams)
¾ cup golden raisins (100 grams)
1 cup dried cranberries or dried cherries (125 grams)
¼ cup diced dried apricots or dried mango (30 grams)
1 tablespoon rum
2 eggs plus 3 egg yolks
12 tablespoons unsalted butter (1 ½ sticks), melted, at room temperature
1 teaspoon almond extract
4 cups all-purpose flour (500 grams), plus extra for dusting
1 teaspoon fine salt
½ cup sugar (100 grams)
2 teaspoons anise seeds
1 teaspoon ground cardamom
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
¾ cup slivered almonds (70 grams)
1 tablespoon milk
Sugar or pearl sugar for topping, optional
Nutritional analysis per serving
54 grams carbs; 72 milligrams cholesterol; 357 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 3 grams fiber; 167 milligrams sodium; 7 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
- Step 2
Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.
- Step 3
Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
- Step 4
In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
- Step 5
Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
- Step 6
Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.
Private Notes
Comments
I have made this bread several times with success. However, I find that soaking the fruit and discarding the liquid removes color and flavor. Instead I soak the fruit in a half-cup of white dessert wine. The wine will all be absorbed after 24 hours or so. The result will be even better.
This is very close to my German grandmother's stollen recipe, she would always make 4-5 loaves for gifting to the family every Christmas and Easter. She finished hers with a glaze/frosting made of confectioners sugar and lemon juice, which as children we believed was most worthwhile part! The loaves keep for weeks, but get a bit dry - the solution of course is to lightly toast a slice and gild with more butter. That's why this isn't a year-round thing ;-p
At what point are the HB Easter eggs put in? Or, are you supposed to make ‘room’ for them before cooling or when and how?
I would give this 10 stars if I could. Turned out absolutely delicious.
Definitely needs a warm place for all rises. I heated my oven to 120. Then turned it off. Used that warm place for the sponge and the first rise (and even then maybe 15-30minutes more than the recipe said). Last rise I actually put the plastic wrap covered loaves outside on a sunny warming day. Without that I would have needed to warm the oven up again. (Another option is the dough on top of the running dryer or running dishwasher) I adore the flavors in this bread. I leave out the currants and double the apricots
This is a great Easter bread recipe from David Tanis. Having made it several times, I now choose to omit the currants for more apricots, add a teaspoon of vanilla extract (in addition to the almond extract), omit the outer sugar, and proof on the proof setting of my oven. Do try it. It’s a keeper and seasonal favorite for sure.