Lithuanian fruit bread recipe

Lithuanian Fruit Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Lithuanian fruit bread recipe is a traditional and delicious treat that has been passed down through generations. This recipe combines the rich flavors of dried fruits, nuts, and spices with a soft and fluffy bread dough. The bread is sweetened with honey or sugar and often includes ingredients like raisins, currants, and candied orange peel. Baking this fruit bread fills the kitchen with an irresistible aroma, and it can be enjoyed as a breakfast dish, snack, or dessert.

Keywords: Lithuanian, fruit bread, traditional, dried fruits, recipe.

Lithuanian fruit bread recipe details

Lithuanian fruit bread recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

	For the dough:
2 packet(s)	active dried yeast, or 2 lightly rounded tbsp
120 g	sugar, but divided into 2 x 60g
360 ml	warm milk
1 kg	plain flour, approx
1 ½ tsp	salt
125 g	unsalted butter, melted
3 large	eggs, beaten
350 g	mixed glacé or dried fruit, chopped fine
225 g	raisins
70 g	chopped walnuts
	For the Filling:
60 g	unsalted butter, melted
120 g	sugar
1 tbsp	ground cinnamon

Instructions

This recipe uses loaf tins rather longer than is typical for most bakers’ kitchens. The tins exceed 12 inches in length and the recipe requires two. I suggest two options: use 3, 2lb or 900g loaf tins or bake ‘naked’ on a baking tray.

In a large bowl, mix the yeast, 1 portion of sugar, the salt and about a third of the flour. Cover and allow to stand for an hour.

Add the melted butter, the eggs and remaining sugar and remaining flour. Knead until smooth and elastic. Add chopped fruits, raisins and nuts and knead until well incorporated. Cover and allow to rise until doubled in size.

Preheat oven to Gas Mark 6, 200°C, 400°F

Divide the dough into 3 equal portions and roll out to a rectangle about 8×16 inches, 20x40cm. Spread the surface of each with melted butter and sprinkle with a portion of the sugar and cinnamon. Roll up lengthwise and place in a greased 2lb loaf tin. Cover tins with clingfilm and allow to rise until doubled in size.

Bake for 10 minutes. Reduce heat to Gas Mark 4, 180°C, 350°F and bake for another 50 minutes. Turn out onto wire rack to cool completely.

Dust with icing sugar or a drizzled topping if desired.

If choosing to bake naked, divide the dough into two portions and roll out to a size of 16 x 12 inches, 40 x 30cm. Add the filling as above and roll as before, but to a 12-inch long loaf. Place on greased baking trays or sheets and bake as above.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a