For a delicious home-made fruit bread loaf formed into a crown shape, with the taste of hot-cross buns, this overnight method is so easy. If they are anything like mine, your family and friends will be impressed when you produce this pretty plaited crown!
With just ten to fifteen minutes prep time the night before, the dough can prove overnight in the fridge and be ready for you to finish off the next morning.
When it is this easy, why not start every weekend with fresh fruit bread! I certainly plan to make it regularly now I’ve found this method. Starting the dough the day before and proving in the fridge overnight just seems like so much less hands on time!
Dried Fruit Filling
In this fruit loaf I have used a mixture of sultanas, mixed fruit peel and dried dates. Of course you can easily adapt this to suit your preferences and the dried fruit you have in your store cupboard that week.
Cranberries, raisins, currants, apricots can all be used successfully.
How To Serve Fruit Bread
This fruit loaf is perfect with butter either fresh as it is or toasted, and great for brakfast or even a quick afternoon snack (I won’t tell).
In some counties in the UK it is traditional to serve fruit bread with slices of cheese. Yum! If you haven’t tried that it could almost be worth making a loaf and trying it out.
It was a hit with my children and so moreish for me that I had to hide it away to stop myself finishing it off…
More Fruit Bread Recipes
For more fruity bread ideas, how about:
- a mixed fruit and chocolate chip bread wreath from Utterly Scrummy Food For Families
- a chocolate and pistachio wreath from Fab Food 4 All
- Lincolnshire plum bread from Vagabond Baker
Pin this recipe for later
- 450 g strong white bread flour
- 0.5 tsp salt
- 2 tsp easy bake yeast
- 55 g caster sugar
- 55 g unsalted butter
- 1 medium egg lightly beaten
- 120 ml semi-skimmed milk
- 120 ml freshly boiled water
- 1 tsp ground allspice
- 0.5 tsp ground nutmeg
- 0.5 tsp ground cinnamon
- 50 g sultanas
- 50 g mixed peel
- 25 g chopped dates
- Place the flour, yeast, salt and sugar in a bowl. Make sure you put the yeast on the opposite side of the bowl to where you add the salt.
- Rub in the butter and then stir in the egg. Then add the milk and water and mix well, until a dough is formed.
- Place the dough on a lightly floured surface and knead for ten minutes. Place the dough in an oiled bowl, covered with clingfilm, to prove in the fridge overnight.
- In the morning, knock back the dough then knead in the fruit.
- Split the dough into three equal pieces. Roll each piece into a long sausage. Twist each piece. Plait the three pieces together. Form the plait into a circle, and tuck in the ends.
- Place the plaited crown on a baking tray, cover with clingfilm and allow it to rise again for 45 minutes to an hour.
- Preheat the oven to 200 degrees and bake for 25 to 30 minutes until golden brown. Check that if you tap the base of the loaf it sounds hollow, to ensure it is fully cooked through.