Tenina.com's Chocolate Fruit Bread with Lemon Glaze



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

  2. Allow to sit in TM bowl for a few minutes to infuse and for the butter to keep melting.

  3. Add sugar, eggs, vanilla, salt, flour and zests and knead 3 min/Interval.

  4. Add mixed fruit, ginger, chocolate and nuts and knead 1 min/Interval.

  5. Tip dough out into a buttered glass or ceramic bowl, cover with plastic wrap and refrigerate for several hours.

  6. Remove dough from fridge. Allow to rise until double. This will take a while as the dough has to wake up after being refrigerated.

  7. 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.

  8. 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.

  9. Cool and remove from tin before making the glaze.

  10. To make the glaze, combine all ingredients with a fork making sure the sugar is well combined with no lumps. Pour over the loaves.

  11. Serve toasted with or without butter.

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