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Hogmanay Bread

Holiday.Cook's picture
Ingredients
  Chopped candied orange peel 1⁄4 Cup (4 tbs)
  Chopped candied lemon peel 1⁄4 Cup (4 tbs)
  Chopped almonds 3 Tablespoon
  Dark raisins 3 Tablespoon, soaked in hot water for 10 minutes and drained
  Currants 3 Tablespoon, soaked in hot water for 10 minutes and drained
  Grated nutmeg 1⁄4 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Rum/Brandy 2 Tablespoon
  Flour 3 Cup (48 tbs)
  Active dry yeast 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Unsalted butter 4 Tablespoon, softened
  Hot water 2⁄3 Cup (10.67 tbs) (120-130°F)
Directions

1 Soak orange peel, lemon peel, almonds, raisins, currants, and spices in rum or brandy for 2 hours. (You may prefer soaking the fruit overnight.)
2 Combine 2 cups flour, yeast, salt, butter, and hot water. Mix well.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Reserve 1/3 dough. Cover and set aside.
6 Knead in the fruit. Make a 6-inch ball.
7 Using the 1/3 dough reserved, make a 12-inch circle. Place fruit ball in center of this circle and fold dough over it.
8 Grease an 8-inch cake pan. Flatten and pierce dough completely through all over with skewer or something similar. (This allows the steam to escape during baking.) Place in pan.
9 Bake in a preheated 350°F oven 1 1/2 hours. It is necessary to remove from pan the last 20 minutes and continue baking to brown the sides. Cool on wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Party
Course: 
Fruit Dessert

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