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Tutti frutti bread for Christmas Recipe

This bread is a sweet bread but once you try it you will just love it!! The flavours added to it makes it scrumptious and yummilicious! A must try recipe for lovers of tutti frutti.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 40mins
  • serves:
  • 5-6

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    • (0)

Details

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    • (0)

Vegetarian

Level : Difficult

Cuisine : Indian

Course : Breakfast

Tags

  • #contest160
  • #christmasnewyear
Ingredients

Ingredients For Tutti frutti bread for Christmas Recipe

Methods
  • 1. In a mixing bowl, take whole wheat flour, all purpose flour, sugar, salt, instant yeast and the custard powder.
  • 2. Now to knead the dough, add water and milk mixture as per the requirement. Every flour had different absorption capacity to water, so handle it carefully.
  • 3. Initially the dough will be sticky. You will need to knead dough for another 10-15 minutes for it to become non-sticky and elastic.
  • 4. Keep the kneaded dough in a greased bowl and cover it with cling wrap. Keep this aside for about 30-35 minutes or until the dough doubles in volume. This process is called the first rise.
  • 5. After the first rise, take the dough on a surface, lightly dusted with flour. Punch the dough to release the air in the dough (carbon-di-oxide).
  • 6. Spread the dough on the surface and sprinkle 1/4 cup tutti frutti. Gently fold the dough and knead it for another 5 minutes.
  • 7. If you feel that the dough is sticky, you may dust the flour and knead it further. The purpose is to mix the tutti frutti evenly in the dough.
  • 8. Shape the dough into a loaf and place it in a greased loaf pan.
  • 9. Cover the loaf pan with a cling wrap and keep it aside for another second rise. The process should take about 30-40 minutes and the dough should again double in volume.
  • 10. Preheat the oven at 200 degree for about 10 minutes.
  • 11. After the second rise, remove the cling wrap. Give milk wash to dough. Sprinkle about 2 tbsp tutti frutti on the top.
  • 12. Bake the loaf in the preheated oven for about 30 minutes at 200 degrees.
  • 13. Once the loaf is baked, take the loaf out and de-mould it.
  • 14. To keep the top crust soft, brush the crush with butter and let it rest on a wired rack for 2 hours, before slicing.

Products used in Recipe

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