It’s half term holiday this week and I’m also on holiday from work (yay!)
Unfortunately the weather forecast isn’t looking too promising, so over the next few days I’ll be catching up on chores (boring but has to be done), blogging, making dens with my boys, baking and hopefully start watching American Horror Story season 4. While eating this gorgeous berry studded fruit loaf, of course! I just had to try a piece with Moose Maple butter for breakfast this morning….Ohhhh my it was SO good. Believe me when I say if you’re a maple syrup fan, you NEED this butter in your life!
This fruit loaf is packed full of juicy cranberries, cherries and blueberries and is totally delicious.
Maple Iced fruit loaf
Makes two large loaves
550g strong white flour
10g fast action (instant) yeast
40g soft butter
3 medium eggs, plus one beaten egg to glaze
160ml full fat milk, warmed
100-150ml cool water
250g dried cherries and berries – I used a bag of cinnamon dusted cherries, cranberries and blueberries from the Co-operative but you could use any dried fruit you like.
1/2 tsp dried cinnamon
For the Maple icing
100g icing sugar
2-3 tbsp maple syrup
Place the flour into the bowl of a mixer fitted with a dough hook. Add the salt and yeast, keeping them at separate sides of the bowl (adding them directly on top of each other can kill the yeast).
Add the soft butter, sugar, eggs, milk and 100ml water. Switch on the mixer and mix at slow speed. Slowly add more water if the dough looks a bit dry – it should be soft and quite sticky. Mix on medium for 5 minutes until the dough is very soft and elastic. Add your dried fruit and cinnamon and mix again for a couple of minutes.
Cover the bowl with cling and leave to rise for 1-2 hours or until at least doubled in size. At this stage you could actually put the dough in the fridge and leave it to slowly prove overnight, but make sure you let it come to room temperature before you shape it.
Line two baking trays with baking paper and preheat the oven to 200C.
Tip out the dough on a lightly floured surface and gently fold inwards repeatedly until all the air is knocked out. Divide the dough into two equal pieces and shape each piece into a ball. Place on the baking tray. Cover with lightly oiled cling film or a large plastic bag and leave to prove for 45 minutes -1 hour, or until the dough has at least doubled in size and springs back quickly when prodded lightly. Glaze each loaf with beaten egg. Bake for about 40-45 minutes or until golden brown on top and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool.
For the icing, stir together the icing sugar and maple syrup until you have a pourable icing. You might need to add some more maple syrup so keep it close to hand. Pour the icing over the cooled loaves and leave to set.