Mulled Wine Fruit Bread with Candied Citrus Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the fruit soaking:</li><li class="ingredients-single-item">300ml mulled wine (store-bought or homemade)</li><li class="ingredients-single-item">150g mixed dried fruits (raisins, sultanas, currants, cranberries)</li><li class="ingredients-single-item">75g dried apricots, chopped</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">For the bread dough:</li><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">75g soft brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">60-100ml lukewarm milk, as needed</li><li class="ingredients-single-item">For the candied citrus:</li><li class="ingredients-single-item">1 orange</li><li class="ingredients-single-item">1 lemon</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">200ml water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 loaf tins (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Sharp knife or vegetable peeler</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin the night before baking by heating the mulled wine in a saucepan until just simmering (not boiling). Pour it over all the dried fruits in a large bowl, add the orange and lemon zest, and stir in the honey. Cover with cling film and leave to soak overnight at room temperature. The fruits will absorb the wine's flavors and plump up beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the candied citrus, use a sharp knife or vegetable peeler to remove the peel from the orange and lemon in long strips, avoiding the bitter white pith as much as possible. Cut the peel into thin julienne strips. Blanch the strips in boiling water for 2 minutes, then drain. Repeat this process two more times with fresh water each time – this removes bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a saucepan, combine the sugar and water, stirring over medium heat until the sugar dissolves. Add the blanched citrus strips and simmer gently for 30-35 minutes until the peels become translucent and the syrup thickens. Using a slotted spoon, transfer the candied peels to a wire rack placed over baking paper to catch drips. Separate the pieces to prevent sticking and leave to dry for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to make the bread, grease and line the loaf tin with parchment paper. In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, brown sugar, spices, and salt. Creating a well in the center, add the melted butter and eggs. Mix thoroughly, gradually adding just enough lukewarm milk to form a soft, slightly sticky dough. The moisture content from the soaked fruits will affect how much milk you need.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Knead the dough by hand for 8-10 minutes or with a stand mixer for 5-6 minutes until smooth and elastic. The dough should be tacky but not overly sticky – it will be heavier than regular bread dough due to the enrichment. Drain the soaked fruits, reserving any excess liquid for the glaze, and gently fold the fruits into the dough until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise for about 1.5-2 hours, or until nearly doubled in size. The high sugar and fruit content will slow the rise, so be patient. Preheat your oven to 180°C (160°C fan/350°F) during the final 20 minutes of proving.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, gently punch down the dough and shape it into a loaf. Place it into the prepared tin, cover loosely, and allow to proof again for about 45 minutes, or until the dough has risen to just below the top of the tin. The dough should spring back slowly when lightly pressed with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 40-45 minutes, then reduce the temperature to 160°C (140°C fan/320°F) and bake for another 20-25 minutes. If the top browns too quickly, cover loosely with foil. The bread is done when a skewer inserted into the center comes out clean and the internal temperature reaches 90°C (195°F). The loaf should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the bread is still hot, prepare the glaze by warming the apricot jam with water (and 1 tablespoon of the reserved fruit soaking liquid if available) in a small saucepan until melted. Strain if lumpy. Brush the hot glaze over the warm bread, then arrange the candied citrus peel decoratively on top, pressing gently to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. This bread improves with time as the flavors develop – if you can resist, wrap it in parchment paper and a tea towel, and leave for 24 hours before slicing. Store in an airtight container for up to 5 days, or freeze well-wrapped for up to 3 months.</li></ol>