Tutti Frutti Eggless Loaf
Updated: Aug 28
Tutti frutti ice cream, tutti frutti cake and tutti frutti bread - these are some of the tutti frutti childhood memories most of us may have... I did for sure. However, I liked the bread the most :)
Tutti Frutti is candied fruits with natural or artificial coloring. Popular in ice creams in the western world. Tutti frutti in India is made with raw papaya and flavored with different colors. Mostly used in confectionaries and creameries.
With the current social distancing, I have been exploring baking and making my own buns and pizzas. Making childhood favorite tutti frutti bread has been on my mind ever since. Since I am an early riser, I like my mornings to be productive and netflix at 5am isn’t productive so it was time to make food memories.
It was fun to feel like a baker at 5-30am baking fresh bread and the outcome of the labor was rewarding. Loaf turned out fantastic! If you are an amateur like me and hesitant to bake, then please know it is very easy. Focus and precise measurements are all what one needs.
Let me share the step by step recipe of baking a tutti-frutti loaf...
350gm strong white bread flour or All purpose flour
7gm Active dried yeast
18gm honey or sugar
2 drops of vanilla essence
One standard cup tutti frutti
20gm butter plus 10gm
210ml lukewarm milk (41C)
pullman loaf pan
1 - In a large bowl add lukewarm milk , yeast and honey, mix. Let it sit in a warm place until activated. Add vanilla essence.
2 - Sift in the flour, tutti fruitty and add salt. Mix using back of a spatula,Until you get a shaggy mass of dough. Let it sit for 5mins.
3 - Dust a working surface with flour and start kneading by adding butter for 12-15mins if by hands, 10-12mins if by mixer. knead until the dough is not sticky.
4 - Now place the dough in a greased bowl. Brush your greased hands on the top of the dough, cover with a cling wrap and keep in warm place,for an hour or until doubled in size.
5 - Once risen punch the air out of the dough and take it out on surface and gently flatten to a rough square shape. Now roll over the dough to a cylindrical shape. Tight roll and secure the edges at each roll. Shape up the dough as per the baking tray length and place the dough in the loaf tray.
6 - Let it rise for 45mins with the lid closed. grease the lid to avoid damage to dough.
7 - Preheat the oven to 190C
8 - Brush the loaf top with milk. Gently.
9 - Place it in the oven, and bake for 20min or until the crust starts to brown.
10 - Take out from the oven, brush 10gm butter turn upside down for the loaf to release the tin and then place right side up on a baking mesh for 2 hrs to cool down before slicing.