Maple-iced fruity Advent bread

Trying the lime and coconut flavor combo both in cookie and cake form was not the end of my testing around: the apricot, cranberry and golden raisin trio worked out so beautifully in oatmeal cookie form that I thought it would be wonderful to use it again, this time in a yeasted treat: this delicious bread, with a hint of cardamom, comes from one of the best cookbooks I’ve ever bought – and let’s just say that means a lot! – and my husband, after trying a slice of bread, could not believe how tender it was – I did not keep track but I’m pretty sure he said that more than five times. :D

Maple-iced fruity Advent bread
slightly adapted from the beautiful, beautiful Scandilicious Baking

Bread:
1 cup (240ml) whole milk
1/3 cup (75g) unsalted butter
2 cups + 2 tablespoons (300g) all purpose flour
¾ cup + 2 tablespoons (125g) whole wheat flour
1/3 cup + ½ tablespoon (72g) granulated sugar
1 teaspoon freshly ground cardamom
¼ teaspoon table salt
2 ¾ teaspoons dried yeast
1 large egg
1 teaspoon vanilla extract
¼ cup (60ml) Marsala wine
150g mixed dried fruit (I used 50g each of golden raisins, chopped apricots and dried cranberries)
1 egg, beaten with a fork, to glaze

Icing:
½ cup (70g) icing sugar
1 tablespoon maple syrup

Bread: scald the milk by heating it in a small pan with the butter until it is almost boiling and then leave to cool while you assemble the other ingredients. Scalding the milk makes the finished bread softer.
Place the flours, sugar, cardamom, salt and yeast in the large bowl of an electric mixer (place salt in one side of the bowl and yeast in another, so they’re not close). Add the egg and vanilla, then the warm milk mixture (make sure it’s not hot) and, using the dough hook, mix on medium speed until a soft and sticky dough forms. Mix for 5-6 minutes or until elastic. Transfer to a lightly buttered large bowl and cover with plastic wrap. Leave to rise in a warm place for 45-60 minutes or so until doubled in size and springy to the touch.
While the dough is rising, pour the Marsala over the dried fruit in a small bowl. Leave to soak for 30-40 minutes, turning the fruit occasionally so they’re all soaked in the wine. Drain the fruit right before adding it to the dough, discarding the wine.
Transfer the dough to a lightly floured surface, than add the fruit and knead a couple of times to incorporate and evenly distribute. Divide dough in half and shape each half into a rough loaf shape. Place them about 10cm (4in) apart onto a large baking sheet lined with foiled. Cover with a clean kitchen towel and leave to prove in a warm place for a further 45-60 minutes of so, until the dough no longer springs back: you can test it by gently poking it with your little finger – the indentation should stay put – in the meantime, preheat the oven to 200°C/400°F. Brush the loaves with the beaten egg, then bake for 30-35 minutes until the loaves are golden brown and sound hollow when tapped on the base. Cool on the sheet for about 20 minutes, then carefully peel off the foil and transfer to a wire rack. Cool completely.
When the bread is cool, sift the icing sugar into a small bowl and whisk in the maple syrup until thick but still drizzable – add water if necessary. Drizzle over the cooled loaves and set aside for 15 minutes to dry.

Makes 2 loaves