Barn Brack – Fruit Cake From Yeast Dough

For the fruit cake from yeast dough sift flour, spices and salt, add the butter. Dissolve yeast and powdered sugar in lukewarm milk.

Add the remaining powdered sugar to the flour mixture. Add the milk and the beaten egg to the yeast mixture and also mix with the flour. In a warm baking bowl, mix well with a hand mixer for 5 minutes until an elastic dough is formed.

Add the candied fruit, raisins and currants. Cover the baking bowl with a dishcloth and let the dough rest in a warm place until it has doubled in volume.

Divide the dough in half and place in the greased baking pans. Cover again and let rest for another 30 minutes.

Place the pans in the oven and bake the loaves at 205 °C for about 30 minutes.

Use a toothpick to check if the cake is baked through: if no dough sticks to the stick, the cake is done. Dissolve the sugar in boiling water and glaze the surface with it. Place the molds in the warm oven for another 3 minutes.

Allow the fruit cake made of yeast dough to cool, cut into slices and bring to the table with butter.

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