Mixed Fruit Plait

If youre cooking for crowd, give this delightful fruit plait a try. Whether served with butter, or eaten plain, this fruit bread is perfect for morning or afternoon tea.

The ingredient of Mixed Fruit Plait

• melted butter to grease
• 250ml 1 cup warm milk
• 55g 1 4 cup caster sugar
• 2 teaspoons 14g 2 sachets dried yeast
• 60g melted butter extra
• 1 egg lightly whisked
• 600g 4 cups plain flour
• 1 tablespoon bread improver
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 140g 1 cup craisins ocean spray brand
• 60g 1 3 cup coarsely chopped whole dried pitted dates
• 65g 1 3 cup coarsely chopped red glace cherries
• 60g 1 3 cup coarsely chopped whole dried figs
• plain flour extra to dust
• butter to serve
• 2 tablespoons caster sugar
• 2 tablespoons cold water
• 1 teaspoon powdered gelatine
• 150g 1 cup icing sugar mixture
• 1 teaspoon cold water approximately
• 1 2 drops red liquid food colouring

The Instruction of mixed fruit plait

• brush a baking tray with melted butter to lightly grease combine the milk sugar and yeast in a small bowl place in a warm draught free place for 10 minutes or until foamy
• combine yeast mixture extra melted butter and egg in a jug sift combined flour bread improver salt and cinnamon in a large bowl add craisins dates glace cherries and figs and stir until combined make a well in the centre and add the yeast mixture use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl
• turn the dough onto a lightly floured surface and knead for 10 15 minutes or until smooth and elastic adding a little more flour to the dough if required brush a large bowl with a little melted butter to grease place dough in the bowl and turn to coat in butter cover the bowl with plastic wrap or a damp tea towel and place in a warm draught free place to prove for 1 1 1 2 hours or until the dough doubles in size
• preheat oven to 200u00b0c punch down the centre of the dough with your fist turn the dough onto a lightly floured surface and knead for 2 3 minutes or until it is smooth and elastic and has returned to its original size divide the dough into 3 equal portions and roll each portion into a 30cm long log place dough portions side by side on the prepared tray and plait tuck ends under loaf stand in a warm draught free place for 20 30 minutes or until the dough has risen to 1 1 2 times its original size
• bake plait in preheated oven for 10 minutes reduce oven temperature to 180u00b0c and bake for a further 30 minutes or until golden and cooked through when it is ready the plait will sound hollow when tapped on the bottom
• meanwhile to make the glaze combine the sugar water and gelatine in a small saucepan over medium heat cook stirring for 5 minutes or until the sugar dissolves and the mixture thickens slightly see microwave tip remove plait from oven and turn onto a wire rack brush the top with the glaze
• to make the icing combine the icing sugar water and liquid food colouring in a medium bowl and stir until combined and smooth drizzle icing over plait and set aside for 30 minutes or until icing sets cut into slices and serve with butter

Nutritions of Mixed Fruit Plait

calories: 408 929 calories
calories: 6 grams fat
calories: 4 grams saturated fat
calories: 78 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 259 06 milligrams sodium
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calories: nutritioninformation