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1 Fig, Hazelnut and Apricot Fruit Loaf

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Fig, Hazelnut and Apricot Fruit Loaf

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Ingredients

12 slice(s)

Ingredients

  • 2 teaspoons dried instant yeast
  • 150 grams Milk
  • 100 grams lukewarm water
  • 1 extra large egg
  • 450 grams bakers flour
  • 2 teaspoons Bread Improver (Optional)
  • 3 teaspoons cinnamon
  • 50 grams brown sugar
  • 1/2 teaspoon salt
  • 50 grams hazelnuts, skin on
  • 50 grams sultanas
  • 50 grams dried apricots
  • 50 grams Figs
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  • 6
    8min
    Preparation 8min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Mix the yeast with 100g of lukewarm water and let sit until it becomes frothy.
  2. Chop the hazelnuts on Turbo for 1 second. Set aside.
  3. Chop the dried apricots for 5 seconds, speed 7. Set aside.
  4. Chop the figs for 5 seconds, speed 6. Set aside.
  5. Add yeast and water mix to the bowl as well as the milk.
  6. Set the temperature to 37 degrees and heat until it reaches 37 degrees. Time will depend on the temperature of the milk.
  7. Add egg and insert the measuring cup. Mix for 5 seconds, speed 4.
  8. Add flour, bread improver (optional), cinnamon, sugar and salt and mix for 6 seconds, speed 6.
  9. Kneed Dough mode for 6 minutes.
  10. Add hazelnuts, sultanas, apricots and figs and knead Dough mode for a further 20 seconds.
  11. Place the dough on a floured bench or on your thermomat and knead by hand to ensure all the dried fruit are well distributed within the dough.
  12. Wrap the dough in your thermomat or place into an oiled bowl and let rise until doubled in size.
  13. Place the dough into a loaf pan and let rise again until almost doubled in size. Place into a cold oven and bake on 180 degrees for approximately 40 minutes or until golden brown (exact time will depend on your oven).
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Great recipe! I substitute the fruit and nuts for...

    Submitted by gabbam on 6. July 2017 - 21:33.

    Great recipe! I substitute the fruit and nuts for whatever is in my cupboard. Current batch is craisins, pistachios and dates. Delicious toasted and served with vanilla ricotta!!

    NB: Medjool dates chop up well on speed 7 but I don't chop pistachios and craisins - they're small enough.

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  • Very yummy! 

    Submitted by Mwakim21 on 24. August 2015 - 20:55.

    Very yummy! 

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