Go Back
–+ servings
tutti frutti bread on the plate

Tutti Frutti Bread / Eggless Fruit Bread Recipe

By Jigna
Tutti Frutti Bread is soft, fluffy, mildly sweet, and full of candied fruits. Having a slice of this eggless fruit bread with a cup of tea or coffee is pure bliss!
5 from 1 vote
Print Pin
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Cuisine Indian
Course Breakfast, Side Dish, Snack
Diet Eggless, Vegetarian
Servings 12

Video

Ingredients
  

  • 1¾ cups (210g) all-purpose flour
  • 1 cup (120g) whole wheat flour
  • ½ cup (120ml) warm water
  • ⅓ cup (65g) sugar
  • 2¼ active dry yeast or instant yeast
  • ¾ cup (180ml) warm milk
  • 2 tablespoon (28g) unsalted butter melted
  • 2 tablespoon vanilla custard powder (optional)
  • 1 teaspoon Salt
  • ½ cup tutti frutti (candied fruits)
  • 1 tablespoon milk for milk wash
  • 1 teaspoon melted butter (optional)

Instructions
 

  • In a large mixing bowl, take sugar and warm water. Add yeast.
  • Mix everything lightly with a spoon or fork. Cover the bowl with a clean and dry kitchen towel and let it sit for 10 minutes.
  • After 10 minutes, when the yeast mixture is frothy and bubbly, add butter, milk, tutti frutti, and salt into the yeast mixture. Mix well.
  • Now add vanilla custard powder, one cup of whole wheat flour, and one cup of all-purpose flour and keep mixing with a wooden spoon or spatula.
  • Add remaining all-purpose flour gradually as needed. Do not add too much flour at once. The dough will come together, but at this point, it will be very soft and sticky.
  • Take some flour onto a clean surface and place dough onto it.
  • Knead the dough with your palm and take some more flour if needed.
  • Continue kneading until the dough is soft but not sticky. The dough should be smooth, soft, and supple.
  • Do not add too much flour; if the dough is stiff, the bread will be dry and crumbly.
  • If dough continues to stick, grease your palm with oil and then bring the dough together.
  • Lightly grease a large bowl with oil and transfer the dough into it. Also, apply oil all over the dough to prevent it from becoming dry.
  • Cover the bowl with a clean kitchen towel. And let the dough rise until it doubles in size for about an hour to 1 & ½ hours.
  • Once the dough is double in size, lightly punch it to release the air.
  • Lightly flour the clean working surface and transfer the dough on it.
  • Roll the dough into a thick and large rectangle about 8 inches long, then roll it up and make a log.
  • Grease a 9 x 5-inch loaf pan with oil and place the log into this loaf pan.
  • Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
  • Let it rise until doubled, for about an hour.
  • Preheat the oven to 350° F.
  • When you are ready to bake the bread, apply milk with a pastry brush on the top of the bread. Give a milk wash very gently and lightly.
  • Bake the bread for 32 - 38 minutes or until golden brown on the top. Remove from the oven and immediately brush the top of the loaf with melted butter.
  • If the bread starts browning too much on the top after 20-25 minutes, take it out of the oven and loosely cover it with aluminum foil. Place it back into the oven and continue baking for the remaining time. I had to cover it with aluminum foil after 22 minutes of baking time.
  • Let the bread cool completely before slicing.
  • This bread will stay at room temperature for up to 4 days and longer in the fridge.
  • Enjoy the tutti frutti bread with butter, jam, or as it is with a cup of tea or coffee.

Notes

  1. Measuring: Measure all the ingredients beforehand, and use a kitchen scale if you have one for the best results.
  2. Flour: Many factors can impact how much flour you need for the yeasted dough, so you may need more or less than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be a soft, supple, and well-hydrated dough that is slightly tacky to the touch but does not leave much residue on your finger.
  3. Yeast Proofing: The first step is mixing water, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
  4. The Top is Browning Too Much: If the top of your bread loaf browns too quickly while baking, cover it loosely with aluminum foil and continue baking until done.

Nutrition (Approximate Values)

Calories : 186kcalCarbohydrates : 36gProtein : 5gFat : 3gSaturated Fat : 1gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.1gCholesterol : 6mgSodium : 209mgPotassium : 99mgFiber : 3gSugar : 11gVitamin A : 82IUVitamin C : 0.3mgCalcium : 38mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram