Orange, sultana and walnut bread

    Orange, sultana and walnut bread

    16saves
    50min


    1 person made this

    About this recipe: Inspired by Danish pastries, this bread is sure to become a breakfast or brunch favourite (and no one will suspect it's so low in fat). It's also wonderful with a cup of tea mid-afternoon.

    Ingredients
    Serves: 16 

    • 500g (1lb 2oz) white bread flour
    • 175g (6oz) caster sugar
    • 1 sachet (7g) easy-blend dried yeast
    • salt to taste
    • 300ml (10floz) semi-skimmed milk
    • 70g (2½ oz) butter
    • 1 medium egg, beaten
    • 55g (2oz) walnuts, toasted and finely chopped
    • 35g (1¼oz) sultanas
    • grated zest of 3 oranges
    • 125g (4½oz) icing sugar, sifted
    • 1–2 tbsp fresh orange juice

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Mix 225g (8oz) flour, 70g (2½oz) caster sugar, the yeast and salt in a large bowl. Heat the milk and 55g (2oz) of the butter in a small saucepan until lukewarm. Stir into the flour mixture. Stir in the egg. Add another 175g (6oz) flour and stir vigorously for 2–3 minutes or until the dough pulls away from the side of the bowl.
    2. Dust a work surface with the remaining flour. Turn out the dough and knead for about 10 minutes or until smooth and elastic, working in enough flour to keep it from sticking. Coat a large bowl with cooking spray or a teaspoon of olive oil and put in the dough; turn to coat. Cover with a damp towel and rest for 10 minutes.
    3. Meanwhile, line a baking tray with baking parchment. Toss the walnuts and sultanas with the remaining caster sugar and 1 tablespoon orange zest; set aside. Melt the remaining butter; set aside. Place the dough in the baking tray and pat into a 35 × 23cm (14 × 9in) oval.
    4. Brush the dough with the melted butter. Score the dough lengthways into three equal sections without cutting through. Cut the outer sections into strips 7.5cm (3in) long and 2.5cm (1in) wide. Spread the walnut filling down the centre. Fold the strips over the filling and seal the ends well. Cover with a towel. Leave to rise in a warm place for about 45 minutes or until almost doubled in size.
    5. Meanwhile, preheat the oven to 190°C (375°F, gas mark 5). Bake the bread for about 20 minutes or until golden. Cool on a wire rack for 15 minutes. Meanwhile, stir the icing sugar with the remaining orange zest and enough orange juice to make an icing that will coat the back of the spoon. Drizzle over the warm bread. Serve warm or at room temperature.

    Some more ideas

    *For more fibre, substitute wholemeal bread flour for up to half of the white flour.
    *Use dried cranberries or cherries in place of sultanas.

    Health points

    *By making fruited breads yourself, you can control the amount of fat, salt and sugar they contain.
    *Baking from scratch is a great opportunity to add fibre-rich ingredients such as nuts and seeds to bread doughs and cake mixtures.

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