Ingredients

Dough:

• 200ml lukewarm milk
• 1 tbsp (7g) active dry yeast
• 1/4 cup (50g) sugar
• 2 eggs
• 2 tbsp butter (softened)
• 550g all-purpose flour
• 1 tsp salt

Filling and Topping:

• 2 tbsp butter (melted)
• Dried candied fruits (as per preference)
• 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

Prep Time: 20 minutes

Cooking Time: 30–35 minutes

Total Time: ~2 hours (including proofing)

Servings: 8

Step 1: Activate the Yeast

1. Warm the milk to lukewarm temperature (approximately 38°C or 100°F). Ensure it is not too hot, as it could kill the yeast.
2. In a bowl, combine the lukewarm milk, active dry yeast, and 1 tablespoon of the sugar. Mix gently and let it rest for 5–10 minutes. When the mixture is frothy, the yeast has been successfully activated.

Step 2: Prepare the Dough

1. In a large mixing bowl, whisk together the eggs, softened butter, remaining sugar, and the frothy yeast mixture.
2. Gradually add the flour and salt, mixing as you go. Start by stirring with a wooden spoon, then transition to kneading the dough by hand or using a stand mixer with a dough hook.
3. Knead the dough for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If the dough feels too wet, add a tablespoon of flour at a time until the right consistency is reached.

Step 3: First Proofing

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap.
2. Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Step 4: Incorporate the Candied Fruits

1. Once the dough has risen, gently punch it down to release air.
2. Roll out the dough into a large rectangle (approximately 1.5 cm thick).
3. Brush the surface with melted butter and evenly sprinkle your desired amount of candied fruits.
4. Roll the dough tightly into a log, tucking in the edges as you go.

Step 5: Shape and Second Proofing

1. Place the rolled dough into a greased loaf pan or shape it into smaller rolls for individual servings.
2. Cover again and let it proof for 30–45 minutes, or until it has puffed up significantly.

Step 6: Bake the Bread

1. Preheat your oven to 180°C (350°F).
2. Mix the egg yolk and milk for the egg wash, then gently brush it over the surface of the bread for a golden, shiny finish.
3. Bake for 30–35 minutes, or until the bread is golden brown and emits a hollow sound when tapped on the bottom.

Step 7: Cool and Serve

1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
2. Slice and serve warm with butter, jam, or simply enjoy it as is.

Why This Recipe Is Timeless

This sweet milk bread recipe stands the test of time due to its simplicity and versatility. The ingredients are pantry staples, yet they come together to create a luxurious and satisfying treat. The addition of candied fruits provides an element of surprise, blending a traditional recipe with a modern touch. Perfect for beginners and experienced bakers alike, this bread is a testament to the joys of home baking.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Protein: 7g
• Fat: 6g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 12g

FAQs

1. Can I substitute active dry yeast with instant yeast?
Yes! Use the same amount of instant yeast but skip the activation step; simply mix it directly with the dry ingredients.

2. What other fillings can I use?
Chocolate chips, nuts, or dried cranberries work wonderfully as substitutes for candied fruits.

3. How can I tell if my dough is fully kneaded?
Perform the “windowpane test”: Stretch a small piece of dough. If it forms a thin, translucent sheet without tearing, it’s ready.

Tips for Perfect Milk Bread

1. Measure ingredients accurately: Baking is a science, so use a digital scale for precision.
2. Be patient: Proper proofing ensures the bread is airy and light. Rushing this step can result in a dense loaf.
3. Don’t overheat the milk: Too-hot liquid will kill the yeast, preventing the bread from rising.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Defrost at room temperature and reheat before serving.

Conclusion

This Sweet Milk Bread with Candied Fruits is far more than a simple recipe—it’s an experience that brings together the joy of creating something with your own hands and the satisfaction of sharing it with those you love. Baking bread has always been a comforting ritual, connecting us to generations past while allowing us to put our own unique spin on time-honored traditions. With its tender crumb, buttery aroma, and delightful bursts of candied fruits, this bread offers a sensory journey that’s as nourishing for the soul as it is for the body.

What makes this bread truly special is its versatility. It can be served as part of an indulgent breakfast, enjoyed as a snack alongside a cup of tea, or even gifted to friends and family as a token of love and care. The simplicity of the recipe ensures that even novice bakers can achieve impressive results, while its customizable elements—like the choice of fillings or the option to shape it into rolls or a loaf—allow for endless creativity.

This recipe is a reminder of the magic that happens when humble ingredients are combined with care and patience. It invites us to slow down, savor the process, and appreciate the little things, like the scent of freshly baked bread filling the kitchen or the satisfaction of seeing dough rise. In a world that often feels fast-paced and impersonal, baking this bread is a way to reconnect with tradition, family, and ourselves.