How to Make Fruit Loaf with a KitchenAid (Hot Cross Buns)

Hi Jo here again before Buzzby Bakes,
today I’m going to kick things off with a little request, please subscribe to the
channel. Be great to build up a community of bakers who are following these
tutorials, who can help each other with tips and tricks, who can give me a bit of
feedback and also send me a few requests today’s video for fruit loaf
has come from a request, so here we go you’re going to need 500 grams of
strong white bread flour, 50 grams of caster sugar, 8 grams of instant yeast, 10
grams of salt, then in a pan you’ll need to melt 50 grams of unsalted butter, take
that off the heat and then pour in 220 grams of whole milk. You’ll also need 3 free-range eggs that’s going to make our sort of enriched
dough, then to that we’ll be adding 100 grams of dried apricots, chop them up
into quarters, so if your apricots are like that just cut them in four. 100 grams of sultanas, zest of an orange and then teaspoon of cinnamon, if you don’t like cinnamon you can use vanilla, go down that sort of Panettone
route, you can use a vanilla pod or this stuff I think is brilliant, vanilla
paste, so a teaspoon of that will be delicious. But I’m a big fan of cinnamon so I’m going to go with the cinnamon This will be enough to make two loaves, afterwards we will ice one of them which is
really nice to have with a cup of tea in the afternoon and the other one we’ll
leave plain so you can slice up and toast it for breakfast, so let’s get
started in our bowl we’re going to need our 500
grams of strong white bread flour the 50 grams of caster sugar or golden caster sugar, 8 grams of instant yeast our 10 grams of salt into the mixer put that on a low speed just to let that
mix and then we’ll add our liquid ok so now pour in your butter and milk mixture in that goes just let that incorporates a bit and then we’ll add our eggs right that’s come together a bit, it
still hasn’t made a dough but we’ll add our eggs so now switch that on, on a one or two
on your KitchenAid and leave that to mix for I’d say ten minutes ok that’s been about ten minutes, so again like the enriched dough we did before it’s quite wet, so you can definitely mix that on a two or three, it’s not going to stress the KitchenAid. So now we will add
our fruit and our orange zest so basically the zest of an orange there we go I like it quite orangy then our hundred grams of chopped apricots and our hundred grams of sultanas, now you can soak these fruits, I soaked these just in a bit of water just to plump them up a bit, but what’s really nice is if you soak them in a bit of rum so if you mix 50 grams of rum
with 50 grams of water, soak your fruit in that overnight, then the next day
drain off any excess liquid but don’t throw it away, just reduce the amount of milk by the amount of liquid you’ve got so your milk and soaking liquor still comes to 220 grams and you can use that and it’ll give it a lovely flavor so there’s our
hundred grams of sultanas or raisins I prefer sultanas and then about a teaspoon of
cinnamon or like I say, a teaspoon of vanilla paste, if you’re going down the vanilla route so I quite like cinnamon, so I’ll get a good lump of that in there now we’ll turn this back on, mix it for another sort of two to three minutes ok so that’s been about another two or
three minutes, nicely incorporated you can see we’ve got a nice, silky, stretchy dough, the fruits evenly distributed so well just take that off the dough hook there we go that smells delicious already really nice, just use the dough scraper, just to scrape the edges down get it into a bit of a ball there we go, and then cover with a tea
towel for, room temperature for an hour and then you can put that in the fridge, like the enriched dough, for another hour or even overnight and that’s just going to allow the flavor to develop and it’ll just make the dough a lot easier to work with when we shape it ok we’re back, now I haven’t had a little diva moment and nipped off for a quick costume
change, it’s actually the next day I ran out of time yesterday to complete the recipe so I had to put my dough in the fridge overnight now this is a good thing actually, because it’s going to show you how you can manipulate the bread making process to fit around your schedule if you do run out of time just
remember the fridge is your friend just cover your dough with some cling film and you can put that in the fridge for probably up to a day, maybe even more,
this has been in there 19 hours if it was a standard dough, and when I’m ready to carry on, I’d get it out of the fridge leave it for half an hour, an hour, just
to warm up again but as it’s an enriched dough we’ll use it straight from the
fridge, so it’s still firm and easier to shape before it gets too
sticky. So we’re going to divide this in two, you could free form these loaves and put them on a baking tray but I like to use Victoria sponge tins actually, just line with a bit of baking parchment not grease proof paper, baking parchment, it gives it that sort of Panettone vibe where you’ll get the sort of shape from the tin and they’ll look very nice as you can see even though this has been in the fridge for 19 hours, it’s puffed up really nicely we’ve got some good yeast action in
there, that’s really going to taste good now so we need a bit of flour on our work top and as always scrape the dough out trying not to tear it up too much there we go get all those bits out lovely so if you remember yesterday that was
quite a wet, sticky dough but now it’s been in the fridge, the butter’s firmed up, the dough’s firmed up and now it’s a bit easier to work with, so first thing we’ll
just divide it in two you don’t have to be too accurate something like that, I wouldn’t bother weighing them so again touch more flour touch more flour then just quickly shape these into a round so flatten them out, just using the tips of your fingers and then you’re pulling in the sides, into the middle, keep pulling them in stretch and in, stretching and in, stretch and in turn it over and now just keep moving it around in a circle there we go, on to a bit of fresh flour push that down a bit, nice and
smooth, you can still… you know you’ve got the lumps from the apricots and raisins if you’ve got any raisins or fruits actually bursting through
probably just flicked them off otherwise they’re gonna burn in the oven in there, we’ll do the same with the other one tucking your fingers underneath, just to
keep pushing that, building tension up on the outside, little squeeze. That raisin’s popped though, so let’s take that one off there we go and that’s it, nice smooth surface, like we say, we’ve got that kind of skin so when it proves up we should get a nice
round top to our loaves in there now because they are cold, I would
let these proof for about an hour before we bake them, so join me back then ok these have been proving for about an hour so I thought I’d just show you what they
look like before I put them in the oven puffed up quite a lot, we’re not touching
the edge of the tins but that’s fine they’re gonna expand in the oven and
even if they don’t it’s not a problem this one still looks quite knobbly
because of the fruit, but again as it puffs up its gonna look lovely so we’ll bake these, 180 degrees for about 25 minutes I often find that recipes for enriched dough and brioche, they often say to set the oven around 200 which for me I just find too
high, it gets black on top before it’s fully cooked through, so I tend to just
go around 180, a slightly slower bake and I’ll show you how these come out ok there we go, they’re baked and cooled so baked for 25 minutes at 180 degrees, not too dark but nice brown and underneath looks like a giant tea cake really, smells
delicious we’ll leave this one plain with the nice
smooth top, this one was the slightly knobblier because of the fruit,
so we’ll ice that one so in here, hundred grams of icing sugar to that I’m going to add the zest of a lemon there we go and then our orange that we
zested to go into the tea cakes fruit loaf we’ll use that to make our
icing there we go, so you’ll get the lemon and the orange and you want it…quite thick you don’t want it too thick that it’s peaking and you have to spread it out but then you don’t want it too thin that it’s gonna just be all dribbling off of the loaf so something like that there we go, and then just poor that on start in the middle spread it around and there you go I mean it will dribble off down
the edges but that’s fine it looks nice it looks nice…homely… rustic smidge more there and that’s it there we go, we’ve go our two
fruit loaves that one slice it up toast it for breakfast delicious, that one have it with a cup of tea and there you go so like I say please subscribe to the
channel, like the video do leave a comment, any requests and I’ll see you next time, cheers!

3 thoughts on “How to Make Fruit Loaf with a KitchenAid (Hot Cross Buns)

  • Looks great Buzz I will be trying this one. I usually make a raisin and cinnamon loaf…but will try an iced version now….Would like to see some savoury scones please….

  • Have just discovered your channel, Jo, and I am so impressed. Made this fruit loaf today – just delicious. I used vanilla and lemon zest. Also baked it under a dome and got a terrific rise. Might try it next with my home grown saffron for flavouring .

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