Enriched tea loaf - stand mixer recipe

    I'm posting this recipe to demonstrate an effective method of making a wet/enriched dough using an electronic stand mixer (i.e. kitchenaid or kenwood). The key step is to make a 'standard' dough which will kneed effectively in the mixer, then let it rest for 30 minutes then add further wet ingredients (i.e. in this case butter, but water could also be used). You can play around with different flavours, for example try a chocolate brioche loaf by substituting the soaked dried fruit for chocolate. This recipe is for two loaves (which does border on testing the capacity of some stand mixers), needless to say you can halve the ingredients to make one loaf.

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    • 8oog strong white flour (bread flour)
    • 75g caster sugar
    • 15g salt
    • 3 large eggs
    • 385ml full fat milk (fridge temperature)
    • 200g dried fruit (I like a mixture of dried cherries and rasins)
    • 4 earl grey tea bags
    • Grated zest of two large oranges
    • 3 level teaspoons cinnamon powder
    • 150g butter at room temperature
    • Extra 30g flour for shaping the loaves
    • Extra 20g butter for grasing tins
    • Extra 1 egg (with a pinch of salt) for eggwash
    • 2 x 7g sachets fast action yeast


    1. Make 100ml of very strong tea using four teabags. Add the dried fruit and allow to soak the liquid (can take 12-24 hours).
    2. In the mixer add the: flour, sugar, salt, yeast, milk and eggs. Kneed with the dough hook until the dough is elastic (use the 'windowpane test' to check if it is stretchy enough).
    3. Cover the bowl with cling film and rest the dough for 30 minutes.
    4. Add the butter to the dough and kneed again until fully incorporated.
    5. Add the dried fruit and allow to soak the liquid (can take 12-24 hours).
    6. Put the dough on a lightly floured surface and fold in the dried fruit, orange zest and cinnamon.
    7. Put the dough back in the mixer bowl, cover with cling film and put it in the fridge.
    8. Rest the dough until doubled in size.
    9. Turn the dough onto a lightly floured surface, divide into two and shape for a loaf tin.
    10. Transfer into buttered loaf tins and make a score along the top of the dough. Cover with clingfilm and place in the fridge to prove until doubled in size (this will take approx 12 hours).
    11. Preheat the oven to 200C (fan)/220C (no fan).
    12. Brush the loaves with eggwash and bake for for approximately 30 minutes, at which time the loaves should be dark brown and shiny.

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