Chocolate Fruit Bread with Lemon Glaze

Makes 2 large loaves Prep Time 1 hours 10 minutes   Cook Time 40 minutes   Rated:

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  • 30 Grams fresh yeast or 2 tsp dried
  • 190 Grams milk
  • 40 Grams brandy
  • 130 Grams butter cubed BUY
  • a few saffron threads
  • 1/2 Teaspoon turmeric
  • 100 Grams golden caster sugar
  • 2 large eggs + 2 yolks
  • 1 Teaspoon vanilla bean paste BUY
  • Pinches pink salt flakes BUY
  • 450 Grams bakers flour
  • finely grated zest 1 lemon, 1 orange
  • 120 Grams mixed dried fruit of choice (cranberries, sultanas, currants)
  • 60 Grams crystallised ginger, chopped finely
  • 60 Grams chocolate dark in pieces BUY
  • 60 Grams nuts of choice, toasted
  • Glaze
  • 100 Grams icing sugar
  • 3-5 Drops doTERRA Oils doTERRA lemon oil BUY
  • 1-2 Teaspoons fresh lemon juice or as needed



Place yeast, milk, brandy, butter, saffron and turmeric into Thermomix bowl and warm 2 min/37°C/speed 1.


Allow to sit in Thermomix 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.

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