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Sweet Spring Bread -- perfect sweet bread to make in Spring. It is studded with dry fruit and is soft and absolutely delicious.


2-812 x

Total time

60 minutes




  • (1.25l) fish stock (dough:)
  • 2 cups all purpose flour
  • 1 cups Wholewheat Flour ((or use 4 cups of All purpose ))
  • 2 tsp yeast (Instant)
  • ⅓ cup sugar
  • 1 tsp salt
  • 4 tbsp unsalted butter
  • 1 cup milk
  • 2 1 eggs Egg yolk (large +  (reserve the white for glaze).)
  • ¼ tsp Orange Oil (or Fiori di Sicilia)
  • 1 cup Dried fruit (Mixed (I used chopped dried apricots, cherries and raisins))
  • ¼ cup sugar
  • ⅓ cup all purpose flour
  • 2 tbsps unsalted butter


  1. Melt the butter along with milk in a small saucepan. Let the mixture cool to lukewarm.
  2. Combine the milk mixture with the remaining dough ingredients, except the dried fruit, and mix and knead to form a soft dough.
  3. Knead in the fruit.
  4. Cover and let the dough rise, for 1½hours, or until it becomes puffy and nearly doubles in volume.
  5. Deflate the dough. Divide it in half and shape each half into a 8" log. Place the logs in 2 greased 8½"x4½" loaf pans.
  6. Let rise, covered, for about 1½hours, till crowned about 1" over the rims of the pans. Just before the end of the rising time, preheat the oven to 350°F.
  7. Beat the reserved egg white and brush over the tops of the loaves (in my case, I brushed the m with soy milk).
  8. Mix the topping ingredients until crumbly and sprinkle on top.
  9. Bake the bread for 25~30 minutes or lightly browned.
  10. Remove from the oven, turn out of the pans and cool completely on a rack.
  11. ** I used 2tbsp egg replacer whisked in 6tbsp water for the 2 eggs and 1tbsp Soy milk for the white used for the glaze.
  12. View the recipe instructions at Cook's Hideout

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