Fruit Blossom Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 18 g |
Ingredients
Preparation steps
For the bread, knead flour, yeast, sugar, egg and milk to a smooth dough using a stand mixer fitted with a dough hook. Cover dough and let rise in a warm place for about 30 minutes.
Knead dough on a floured surface. Roll out dough on a 25 cm diameter (approximately 10 inch diameter) round baking sheet lined with parchment paper and cut out a flower. Knead dough scraps, roll out again and cut out stem and leaf shapes. Carefully attach stem and leaf shapes to flower and press gently. Whisk egg yolk, brush over dough and let stand for about 10 minutes. Bake flower bread in oven preheated to 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20 minutes. Carefully remove flower bread from baking sheet and let cool on a wire rack.
For topping, drain peach halves, saving juice. Rinse, hull and slice strawberries. Peel kiwis and cut into slices. Set a peach half in the middle of the flower and cut remaining peach halves into slices. Decorate bread flower with the peaches, strawberries and kiwis.
Add water to peach juice to equal 250 ml (approximately 1 1/2 cups). Prepare glaze with glaze powder, sugar and peach juice mixture according to package directions. Pour glaze over fruit and sprinkle with pistachios to serve.
