Fine Mini Fruit Loaves

Fine Mini Fruit Loaves

Bread and Rolls

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Cook Time

15 h

Servings

28

Difficulty

Medium

Prep Time

90 min

This Thermomix® recipe for Fine Mini Fruit Loaves is ready in 15 h and yields 28 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These mini fruit loaves are an absolute eye-catcher on every Christmas plate! I make them every year because they are so handy and simply taste delicious. The combination of juicy raisins, currants, candied lemon peel and candied orange peel, rounded off with almonds and a hint of lemon, is simply unbeatable. Soaking the fruit overnight makes them particularly aromatic. The small loaves are perfect with coffee or tea and can be kept well sealed for a few days. A great recipe to sweeten the Advent season!

Ingredients (14 ingredients)

  • 125 g Raisins
  • 30 g Currants
  • 25 g Diced candied lemon peel
  • 25 g Diced candied orange peel
  • 0.5 piece Zest of untreated lemon
  • 0.5 piece Juice of untreated lemon
  • 60 g Chopped almonds
  • 2 tbsp Rum (or apple juice)
  • 6 tbsp Cow's milk
  • 250 g Flour
  • 7 g Dry yeast
  • 3 tbsp Sugar
  • 200 g Butter
  • Powdered sugar for dusting

Preparation (8 steps)

1

Prepare dried fruit

Rinse the raisins and currants with cold water and drain well. Chop the candied lemon peel and candied orange peel a little finer. Place the raisins, currants, candied lemon peel, candied orange peel, zest of half an untreated lemon and chopped almonds in a bowl and pour over the juice of half an untreated lemon and 2 tablespoons of rum (or apple juice). Leave to soak, covered, overnight.

2

Heat milk

Thermomix® Setting
2 min/99°F/Speed 1 37

Put 6 tablespoons of cow's milk into the mixing bowl and heat for 2 min./37°C/speed 1.

120
3

Prepare pre-dough

Put 250 g flour in a mixing bowl, press a hollow in the middle and sprinkle 1 packet (7 g) of dry yeast into it. Add 1 tablespoon of sugar and the warmed milk and mix with yeast and a little flour. Distribute 2 tablespoons of sugar and 125 g of butter in flakes on the edge of the flour. Cover the pre-dough and let it rise in a warm place for about 15 minutes.

4

Knead dough

Knead the pre-dough and the remaining dough ingredients with the dough hook of a hand mixer to form a smooth dough. Knead in the soaked fruit with your hands. Cover the dough and let it rise in a warm place for another 30 minutes.

5

Shape mini-loaves

Form the dough into 28 small breads (approx. 5 x 2.5 cm). Lightly score each bread surface 2-3 times across. Place on a baking sheet lined with baking paper. Cover and let rise for another 15 minutes.

6

Bake mini-loaves

Bake in a preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-14 minutes.

7

Melt butter

Thermomix® Setting
3 min/122°F/Speed 1 50

Meanwhile, put 75 g butter in the mixing bowl and melt for 3 min./50°C/speed 1.

180
8

Refine mini-loaves

Remove the mini loaves and immediately brush with liquid butter and dust with powdered sugar. Repeat the process after approx. 15 minutes. Store the loaves well sealed.

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About this recipe

The tradition of fruit bread, especially Stollen, dates back to the Middle Ages in Germany. Originally a rather simple, almost ascetic pastry during Lent, it developed over the centuries into the rich, festive bread that we know today. My grandma always baked a huge Stollen that took up almost the entire kitchen table. This mini version is a homage to her baking skills, but in a handy form. The quality of the ingredients is crucial for the taste of these little delicacies. The raisins and currants should be of good quality and nice and juicy. The candied lemon peel and candied orange peel, ideally homemade or from the confectioner, bring a wonderful citrus note and a slightly bitter complexity. The almonds provide a nutty crunch and the lemon zest a fresh, aromatic note. The rum (or apple juice for an alcohol-free version) is not only used for flavoring, but also to make the dried fruit juicier. The butter is of course the be-all and end-all for a crumbly, tender dough. The dough can be wonderfully prepared in the Thermomix®. Heating the milk in the mixing bowl is precise and quick. Make sure that the milk does not get too hot, otherwise the yeast will die. When kneading the dough in no time at all, it becomes nice and smooth. Kneading in the soaked fruit is then manual work again so that it is evenly distributed and not crushed. The recipe is already suitable for a vegetarian version. A vegan version requires replacing the butter with a vegetable margarine and the milk with a plant-based milk (e.g. almond or soy milk). Feel free to experiment with other spices! A touch of cardamom, cinnamon or nutmeg goes wonderfully with the fruit and gives the mini Stollen a Christmas touch. Serve the mini fruit loaves with coffee, tea or mulled wine. They are also a nice accompaniment to a cheese platter or a dessert. A dollop of whipped cream or vanilla ice cream goes perfectly with it. The mini loaves can be kept well sealed in a cookie tin for a few days. You can also prepare them well in advance and freeze them. Simply let them thaw before serving and bake them briefly. This way you always have a small supply for unexpected visitors. The double coating with butter and powdered sugar ensures that the loaves remain nice and juicy and have a fine sweetness.

Created by

Sarah Neumann

Sarah Neumann

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Tags

#Christmas #Festive #Baking #Snack

Allergens

  • Cereals containing gluten
  • Nuts
  • Milk

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