Fruit Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,138 cal. | (340 %) | ||
| Protein | 344.85 g | (352 %) | ||
| Fat | 370.21 g | (319 %) | ||
| Carbohydrates | 583.52 g | (389 %) | ||
| Sugar added | 17.05 g | (68 %) | ||
| Roughage | 1.67 g | (6 %) |
| Vitamin A | 5,228.14 mg | (653,518 %) | ||
| Vitamin D | 139.66 μg | (698 %) | ||
| Vitamin E | 8.23 mg | (69 %) | ||
| Vitamin B₁ | 5.11 mg | (511 %) | ||
| Vitamin B₂ | 18.28 mg | (1,662 %) | ||
| Niacin | 78.02 mg | (650 %) | ||
| Vitamin B₆ | 3.88 mg | (277 %) | ||
| Folate | 545.77 μg | (182 %) | ||
| Pantothenic acid | 40.2 mg | (670 %) | ||
| Biotin | 204.72 μg | (455 %) | ||
| Vitamin B₁₂ | 48.39 μg | (1,613 %) | ||
| Vitamin C | 23.23 mg | (24 %) | ||
| Potassium | 14,455 mg | (361 %) | ||
| Calcium | 12,203.5 mg | (1,220 %) | ||
| Magnesium | 1,078.43 mg | (359 %) | ||
| Iron | 5.45 mg | (36 %) | ||
| Iodine | 2,470.89 μg | (1,235 %) | ||
| Zinc | 39.85 mg | (498 %) | ||
| Saturated fatty acids | 212.99 g | |||
| Cholesterol | 1,128.05 mg |
Ingredients
- Ingredients
- 150 grams raisins
- 150 grams Currants
- 4 centiliters Rum
- 500 grams Pastry flour
- 80 grams sugar
- 1 cube Yeast (42 grams or 1 ounce)
- 125 liters lukewarm milk
- ½ tsp salt
- 1 tsp lemon zest
- 1 tsp Orange zest
- 1 generous pinch Cardamom (ground)
- 200 grams butter
- 50 grams Candied lemon (minced)
- 50 grams candied orange (minced)
- 2 drops Almond extract
- softened butter (for greasing)
- For preparing
- 100 grams butter
- 125 grams fine sugar
- powdered sugar (for dusting)
Preparation steps
Rinse raisins and currants. Soak in rum and let sit for at least 2 hours.
Combine 100 grams (approximately 5 ounces) of flour with 2 tablespoons sugar, crumbled yeast and milk. Let rise in a warm place for about 30 minutes. Place 2/3 of the flour in a large bowl and create a well in the middle. Add spices, diced butter and remaining sugar to well. Pour in yeast mixture and let rise until dough bubbles. Then knead in add remaining flour, candied fruit, raisins, currants and almonds. Let rise again in a warm place for about 30 minutes.
Grease a baking sheet with butter. Shape dough into 2 large logs, place on baking sheet and let rise again in a warm place for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Bake dough for about 50-60 minutes. Cover with foil if dough begins to get too dark. Remove from oven and brush with melted butter and sprinkle with sugar. Let cool completely, dust with powdered sugar, slice and serve.
