The benefit of my new projects are always two fold. Of course you will ultimately get your hands on my deliciousness in the form of a new calendar, new cookbook, ebook, Insider Club content or whatever. But in the meantime, some of the recipes either don’t make the editing cut or are just decided as the wrong fit for current project, whatever it may be. So we end up with a lovely recipe like this showing up, for free on here!
I have to say that with all the literally 100’s of 1000’s of you who hit this site every month, if you would all just go and buy ONE thing from me, I could employ a whole team of recipe developers to churn it out faster! But here I plod, one recipe at a time...waiting for you to feel inspired enough to want to purchase one of my efforts or at the very least join the very good value Insider Club. (Don’t be shy, you know you want to!)
But here you go...another stunning recipe to store away for the future. I suggest Easter as this was going to potentially be our Easter recipe in the calendar, but we had a better idea...but for that you’ll just have to wait!
- 30 g fresh yeast or 2 tsp dried
- 190 g milk
- 40 g brandy
- 130 g butter, cubed
- a few saffron threads
- 1/2 tsp turmeric
- 100 g golden caster sugar
- 2 large eggs + 2 yolks
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- Pinch Pink Salt Flakes pink salt flakes BUY
- 450 g bakers flour
- finely grated zest 1 lemon, 1 orange
- 120 g mixed dried fruit of choice (cranberries, sultanas, currants)
- 60 g crystallised ginger, chopped finely
- 60 g dark chocolate in pieces
- 60 g nuts of choice, toasted
- 100 g icing sugar
- 3-5 Drop doTERRA Oils doTERRA lemon oil BUY
- 1-2 tsp fresh lemon juice or as needed
Place yeast, milk, brandy, butter, saffron and turmeric into TM bowl and warm 2 min/37°C/speed 1.
Allow to sit in TM bowl for a few minutes to infuse and for the butter to keep melting.
Add sugar, eggs, vanilla, salt, flour and zests and knead 3 min/Interval.
Add mixed fruit, ginger, chocolate and nuts and knead 1 min/Interval.
Tip dough out into a buttered glass or ceramic bowl, cover with plastic wrap and refrigerate for several hours.
Remove dough from fridge. Allow to rise until double. This will take a while as the dough has to wake up after being refrigerated.
Butter 1-2 loaf tins or a round springform tin and divide the dough between. Allow to rise to the top of the tins before baking.
Preheat oven to 180°C. Place bread into middle rack of the oven and reduce the temperature to 170°C. Bake around 30-40 minutes until loaf sounds hollow when tapped and crust is golden.
Cool and remove from tin before making the glaze.
To make the glaze, combine all ingredients with a fork making sure the sugar is well combined with no lumps. Pour over the loaves.
Serve toasted with or without butter.