From multicultural Toronto, colourful loaves decorated with candied fruit are a buffet centrepiece showstopper. You can bake the loaves in the shape of either a festive ring or braid.
- Portion size 20 servings
- 2 cups finely chopped, mixed candied fruit
- 1 cup raisin seedless
- 1/2 cup port
- 2 teaspoons finely grated lemon rind
- 2 teaspoons finely grated orange rind
- 2 pkg active dry yeast
- 3/4 cups granulated sugar
- 3/4 cups water lukewarm
- 7 cups all purpose flour
- 3/4 cups butter softened
- 1 teaspoon salt
- 4 eggs
- 2/3 cups milk lukewarm
- 1 cup toasted and chopped almond
- 1 cup toasted and chopped walnut
- 2 tablespoons butter melted
- 1 egg
- 2/3 cups halved candied cherries
- 3 tablespoons corn syrup
In small bowl, mix together candied fruit, raisins, port and lemon and orange rinds; cover and set aside, stirring occasionally.
In bowl, whisk together yeast, 1 tbsp (15 mL) of the sugar, the water and 1 cup (250 mL) of the flour until smooth. Cover with plastic wrap; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
In large bowl, beat together butter, salt and remaining sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in 1 cup (250 mL) of the flour; beat in milk.
Stir down yeast mixture; beat into egg mixture until blended. With wooden spoon, mix in fruit mixture and nuts. Stir in as much of the remaining flour, 1 cup (250 mL) at a time, as needed to make soft sticky dough.
Turn out onto lightly floured surface; knead gently for 2 minutes, adding up to 1/2 cup (125 mL) more flour if needed. Transfer to large greased bowl; brush top with butter. Cover and let rise in warm draft-free spot for 1 hour or until doubled in bulk.
Punch down dough; divide in half. Knead each on lightly floured surface for 1 minute. Shape each into ball; place on parchment paper-lined or greased baking sheet. With 2 fingers, poke hole in centre of each; gently stretch hole to 3-1/2 inches (9 cm) to make about 9-inch (23 cm) ring. Grease outside of 2 empty 19-oz (540 mL) cans; place can in centre of each ring.
Topping: Brush dough with egg. Decoratively arrange cherries over top, pressing into dough. Cover lightly and let rise in warm draft-free spot for 1 hour or until doubled in bulk.
Bake loaves in centre of 375°F (190°C) oven for 35 to 40 minutes or until golden. Transfer to rack and let cool. (Loaves can be wrapped and frozen in rigid container for up to 2 weeks; thaw and reheat in 350°F /180°C oven for 10 minutes.) Brush corn syrup over loaves.
Nutritional facts Per serving, about:
- Calories 220.0
- Total fat 7 g
- Total carbohydrate 36 g