Usually at the weekend, I like to pull the boat out a bit and bake us something nice for our breakfast. It could be muffins or scones, or even a nice tea bread or breakfast cake. Today I baked us this lovely Twisty Fruity Bread!
It's the kind of bread that anyone can make. It's not a yeast bread, but begins with a simple scone dough, which just anyone can make. It's simply sifting ingredients into a bowl, rubbing in butter and adding liquid to form a soft dough.
The dough is then divided in half and each half patted into a square, which gets topped with a mixture of egg white and a fruity swiss meusli. Dorset Cereals makes a nice one. I added some extra dried cherries to mine because I love them, but you can use it just as is.
Tis then rolled up tightly, placed on a lined baking sheet, where you cut each roll in half way up the middle almost all the way. The two halves are then each twisted and pressed at the ends to join. A milk/egg glaze applied and then baked.
Baked until it's all puffed and golden. Glazed with apricot jam when first out of the oven and then with alemon icing glaze, it's gorgeous. Absolutely gorgeous.
Soft scone dough . . . riddled with oaty goodness and dried fruit and glazed with some sweetness. Turn on the oven and break out the mixing bowls! There's very little NOT to like here! ☺
*Twisty Fruity Bread*Serves 4
Once the bread has completely cooled, beat the icing sugar together with the lemon zest butter and water until smooth. Drizzle over the top of the cooled rolls.