Twisty Fruity Bread

  Usually at the weekend, I like to pull the boat out a bit and bake us something nice for our breakfast.  It could be muffins or scones, or even a nice tea bread or breakfast cake.   Today I baked us this lovely Twisty Fruity Bread!



It's the kind of bread that anyone can make.  It's not a yeast bread, but begins with a simple scone dough, which just anyone can make.  It's simply sifting ingredients into a bowl, rubbing in butter and adding liquid to form a soft dough.



The dough is then divided in half and each half patted into a square, which gets topped with a mixture of egg white and a fruity swiss meusli.  Dorset Cereals makes a nice one.  I added some extra dried cherries to mine because I love them, but you can use it just as is.



Tis then rolled up tightly, placed on a lined baking sheet, where you cut each roll in half way up the middle almost all the way.  The two halves are then each twisted and pressed at the ends to join.   A milk/egg glaze applied and then baked.



Baked until it's all puffed and golden.   Glazed with apricot jam when first out of the oven and then with alemon icing glaze, it's gorgeous.  Absolutely gorgeous.



Soft scone dough . . .  riddled with oaty goodness and dried fruit and glazed with some sweetness.  Turn on the oven and break out the mixing bowls!  There's very little NOT to like here! ☺

*Twisty Fruity Bread*

Serves 4

Printable Recipe 

A novel twisted quick bread made with a buttery scone type of dough, topped with a fruity muesli filling, rolled, cut, twisted and baked.  Glazed with apricot jam and an icing, everyone loves this. 

For the bread:

2 large free range eggs

380g plain flour (2 7/8 cups flour)

3 tsp baking powder

pinch of salt

5 TBS caster sugar

5 TBS unsalted butter, chilled and cubed

190ml whole milk (3/4 cup) 

For the filling:

2 large free range egg whites

100g of a highly fruited muesli cereal 

To finish:

2 1/2 TBS apricot jam

250g of icing sugar, sifted (1 7/8 cups)

the zest of one lemon

1 tsp butter

6 TBS hot water 

 

Preheat the oven to 190*C/375*F/ gas mark 5.   

Whisk the egg whites for the filling in a bowl until frothy.   Stir in the cereal.   Set aside. 

Sift the flour and baking powder into a bowl.  Whisk in the sugar.   Drop in the butter and then rub it into the flour mixture until it resembles bread crumbs.  Whisk together the eggs and milk.  Pour into the dry ingredients (RESERVE SOME FOR AN EGG WASH) just until the dough comes together.  Knead lightly and then divide in half. 

Roll or pat out half into a 10 inch square on a lightly floured surface.  Spread with half of the muesli mixture, leaving about 3/4 of an inch free on one end.  Brush this edge with some of the egg wash.  Roll up from opposite side towards the egg wash side and press to close.  Repeat with the other half of the dough and filling. 

Place both rolls, spaced well apart on a baking tray.  Cut in half lengthwise, leaving about 3/4 of an inch uncut at one end.  Twist the two cut lengths of each roll together and secure at the end.  Brush with more egg wash.  Bake in the preheated oven for 30 minutes. 

Melt the apricot jam together with 50ml (1 3/4 oz) of water in a small pan over low heat.  Push through a seive if it is very chunky.  Set aside.  Brush this over the bread as soon as you remove it from the oven.  Set the breads on a wire rack to cool. 

Once the bread has completely cooled, beat the icing sugar together with the lemon zest butter and water until smooth.  Drizzle over the top of the cooled rolls.