Tutti Frutti bread is commonly used Pav for Bun Maska in Mumbai. This bread goes great with afternoon tea and morning breakfast. I had a special request from one of my blog visitor, Samreen, for the recipe of sweet Tutti Frutti bread. I am now obliged to provide the recipe and feel happy to do.
If you need a recipe for whole wheat bread, click here.
Looking for Whole Wheat Bread?
I have a step-by-step Recipe for you.
Vegetarian Sweet Tutti Frutti Bread
This is eggless fruit bread recipe and hence it is completely vegetarian bread. In this recipe, I have not used milk powder, however, feel free to use milk powder if you like to.
Milk powder will increase the sweetness of the Eggless Tutti Frutti Bread. You can also use sugar to make the bread sweeter, however increasing the sugar content might increase the bread fermentation time. If the bread takes the time to ferment, you must give it time.
You should always ensure to wait until the bread doubles in volume, irrespective of the time it takes. Time of fermentation is also dependent on the weather conditions. Colder the weather, higher the time to ferment.
Once you have the dough ready, you can use the same dough to give it a shape of a bread loaf or a shape of a sweet Indian bun.
|Must Try: Eggless Tutti Frutti Cake
Exotic Tutti Frutti Bread Recipe
You can be creative with your vegetarian sweet tutti frutti bread by using dry fruits, nuts, sunflower seeds, sesame seeds etc. Adding flavor to tutti frutti bread, for example, orange and pineapple fresh juice/essence while kneading the dough, can also make your bread exotic.
I have used vanilla flavor custard powder to give color and taste to the sweet tutti frutti bread recipe.
Things to Remember
If you are using Active yeast, remember to see the bubbles before you mix the yeast in flour.
For people who wish to use Instant yeast, do not add the instant yeast directly in the flour. I have seen bakers advising that we can use instant yeast directly. The answer is yes, we can, but there are few odds in using the instant yeast directly. There are two reasons for not to do so. First, if the instant yeast has expired or nearing to expiry the bread dough will not rise and the effort and material will go waste. Second, wherever and whenever the instant yeast granules come in contact with salt granules, the yeast granule gets killed.
I am sure, by know you have enough information and knowledge to start baking your bread.
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Watch the Video
Quick Notes
Tin Size | |
Oven Temp | 200 °C |
Baking Time | 40 min |
MW Convection Temp | 180 °C |
Baking Time | 40 min |
Demold Instructions | Immediately |
Cooling Time | 2 hr |
PS: Use conversion table to switch recipe between grams and cups.
Take 50ml LukeWarm Water. Add 1 tbs of Sugar and Yeast. Mix it well and keep it aside until it froths.
In a mixing bowl, take all purpose flour, 2 tbs oil, 4 tbs of sugar, ½ tsp of salt, and 2 tbs of custard powder.
Add activated yeast solution in the bowl and knead a dough. While you knead, add water as per the requirement. Every flour had different absorption capacity to water, so handle it carefully.
Initially, the dough will be sticky. You will need to knead dough for another 10-15 minutes for it to become non-sticky and elastic.
Keep the kneaded dough in a greased bowl and cover it with cling wrap. Keep this aside for about 30-34 minutes or until the dough doubles in volume. This process is called the first rise.
After the first rise, take the dough on a surface, lightly dusted with flour. Punch the dough to release the air in the dough (carbon-di-oxide).
Spread the dough on the surface and sprinkle tutti frutti. Gently fold the dough and knead it for another 5 minutes. If you feel that the dough is sticky, you may dust the flour and knead it further. The purpose is to mix the tutti-frutti evenly in the dough.
Shape the dough into a loaf and place it in a greased loaf pan.
Cover the loaf pan with a cling wrap and keep it aside for another second rise. The process should take about 30-40 minutes. The dough should again double in volume.
After the second rise, remove the cling wrap. Give milk wash to the dough. In the meantime, preheat the oven at 200 degrees for about 10 minutes.
Bake the loaf in the preheated oven for about 35 minutes at 200 °C.
Once the loaf is baked (about 35 minutes), take the loaf out and de-mould it.
To keep the top crust soft, brush the crush with butter and let it rest on a wired rack for 2 hours, before slicing.
Ingredients
- 400 gm All Purpose Flour
- 5 tbs Refined Sugar
- 15 gm Fresh Yeast Dry Yeast =7gm / Instant Yeast = 5gm
- 1/2 tsp Salt
- 2 tbs Custard Powder Vanilla Flavour
- 1/2 cup Tutti Frutti
- 3 tbs Oil
- 2 tbs Milk For Milk Wash
- 250 ml Water
Instructions
- Take 50ml LukeWarm Water. Add 1 tbs of Sugar and Yeast. Mix it well and keep it aside until it froths.
- In a mixing bowl, take all purpose flour, 2 tbs oil, 4 tbs of sugar, ½ tbs of salt, and 2 tbs of custard powder.
- Add activated yeast solution in the bowl and knead a dough. While you knead, add water as per the requirement. Every flour had different absorption capacity to water, so handle it carefully.
- Initially the dough will be sticky. You will need to knead dough for another 10-15 minutes for it to become non-sticky and elastic.
- Keep the kneaded dough in a greased bowl and cover it with cling wrap. Keep this aside for about 30-34 minutes or until the dough doubles in volume. This process is called the first rise.
- After the first rise, take the dough on a surface, lightly dusted with flour. Punch the dough to release the air in the dough (carbon-di-oxide).
- Spread the dough on the surface and sprinkle tutti frutti. Gently fold the dough and knead it for another 5 minutes. If you feel that the dough is sticky, you may dust the flour and knead it further. The purpose is to mix the tutti frutti evenly in the dough.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Cover the loaf pan with a cling wrap and keep it aside for another second rise. The process should take about 30-40 minutes. The dough should again double in volume.
- Preheat the oven at 200 degree for about 10 minutes.
- After the second rise, remove the cling wrap. Give milk wash to dough.
- Bake the loaf in the preheated oven for about 35 minutes at 200 degrees
- Once the loaf is baked (about 35 minutes), take the loaf out and de-mould it.
- To keep the top crust soft, brush the crush with butter and let it rest on a wired rack for 2 hours, before slicing.
Hi. Want to try but will it make sweet bread like fruit cake?
Great recipe. Very detailed instructions. Thank you!
Thanks much for your feedback.
Can I know the size of your bread tin?
its 9x4x4 inches
Hi
Can this be made from.half wheat half maida?
Feel free to make your experient. Either way, it will be learning.
Thanks
Sonia
Sonia ma’am, I tried out tutti fruity bread and it came out very well, since I didn’t have custard powder I replaced it with milk powder. It was very tasty. Thank you so much for the amazing recipe ma’am.
Hi Sonia,
Just found your site and YouTube videos and am excited about trying out this Tutti Frutti Bread recipe, it looks great! I had 3 questions for you please.
1. I have dry yeast. Would I add a teaspoon to the flour at the beginning and proceed with the rest of the recipe? I notice you made a note about salt and don’t want to do something that will detract from the ideal process
2. I’ll be using a conventional oven (ie. no fan). For other recipes, I’ve been increasing baking temp by 20 deg celsius. Is that ok to do here as well?
3. How long does this bread last (shelf life)? I’d like to mail it interstate (we live in Australia). Would the bread be ok wrapped in plastic wrap (with further wrapping on top to protect it) at room temperature or colder, for a few days or up to a week at most?
Thank you so much,
Aparna
Hello Aparna,
“Let me answer your queries one by one
1. It’s always good to dissolve yeast into water and then use it, the way I did in the recipe.
2. You know your oven best so go ahead with the setting you are getting good results at.
3. I have not used any preservatives in this bread, so this bread’s shelf life will be 3 days on the counter and a max of 5 days in the refrigerator. ”
Hope it helps.
Happy Baking!
Hi Soniya,
Can we reduce the amount of Sugar in this recipe.
Thanks.
Hello Sudha,
Yes, you can.
Happy Baking!
Hi mam can u ols let me know the oven setting for bread n bun baking both rods with fan or without fan.?
Bake using both the coils and fan.
Is it 200 degrees centigrade or Fahrenheit? Please clarify
Its 200 °C.
Please let me know the quantity of yeast to be used. Ingredients mention 1/2 tsp, while method asks for 1/2 tbsp
Alvita, the recipe calls for 15 gm fresh yeast. Its nowhere mentioned as 1/2 tsp or 1/2 tbsp. Please check again.
Hi Sonia,
Please let me know the quantity of salt to be used. Ingredients mention 1/2 tsp, while method asks for 1/ tbsp
Alvita, not sure why you are reading all the ingredients like this. In earlier comment you were confused for yeast amount and here it is for salt. I would suggest you to check the recipe card once.
Happy Baking!
Sonia
Hi Sonia, I read somewhere in comments that for baking breads toast mode to be used, Am i correctly understanding?
Yes, for bread use toast/grill mode.
Is there any substitution for yeast Ma’am
Unfortunately no.
Hi Sonia ma’am,
Tried this recipe today and the result was amazing. Your recipes are superb ma’am. Every recipe is just a big success for me. Thank you so much ma’am for sharing all the wonderful yummy recipes.
Hi Vrishali,
Thank you so much for your kind words.
Happy Baking!
Sonia
Can I make buns out of this. Mam*
Yes, of course. Give it a shot.
hi, i tried it yesterday and it did not come out good sadly.
i used dry yeast. when i put it in the over the top hardened and also from inside, despite baking for 45 mins it was undercooked. the cake was very dry and you could literally taste maida in it.
Deepa,
If you have made any change to the recipe then definitely the result will change. Please follow the recipe as it is.
Happy Baking!
If i have instant dry yeast then??
You can use that as well. Use 1 tsp Instant dry yeast.
Happy Baking
Sonia
Hi ,
Tried making it with whole wheat flour and came out very well and soft.
Hi Pooja
Happy to know your successful attempt. Do share the picture of your bake on my facebook group ” Anybody can bake by Sonia Gupta”.
Happy Baking
Sonia
Thnq mam,
Mam can i ask you one more thing ?
Mam i m student of bakery and confectionery professional. Suggest me some top bakery in north india for internship.
Pinki,
Thanks for connecting, however, I do not have direct contact with bakeries there. Sorry about this.
Sonia
Thanks Sonia,
I have been enlightened enough by teachings and comments.
A great lesson to support me make more out baking. Constantine.
Hello Constantine,
Thanks for such delightful feedback.
Regards
Sonia
Egless sponge cake recipe
https://anybodycanbake.com/eggless-vanilla-cake/
Hi
Can I replace custard powder with milk powder. No one likes custard powder at my place.
Also plz let me know what is the role of custard powder or for that matter milk powder in breads / cookies.
Thanks in advance!
Regards
Bhoomica
Custard powder/milk powder increases the richness and flavor of the recipe.
yes, you can use milk powder instead.
Hi Sonia myself Geeta I tried this recipe ..but after baking I found cracks at both sides of the bread.i followed all the instructions u have given .
what may be the mistake please help me
I have used kwality active dry yeast
Hello Geeta,
Most of the time it is the shaping that goes wrong and the bread get cracks.
Regards
Sonia
Hi Sonia, I have tried lots of your recipes. I have tried this tutifrutii bread with wwf. everything was fine unit the loaf tin went into my oven. I have the convection oven i have kept in 150 degree for 45 mins but the bread was not baked completely and the top started to turn crips 🙁 Can you please help me regarding the oven temperature for convection.
Hi Keerthi,
Thank you for trying my recipes.
Regarding your query on Tutti frutti bread, bake it at 180 °C in your Convection oven for 35 min. After baking, brush the bread top with butter. let the bread rest for minimum 2 hours and then slice it.
I am sure this will help you
Happy Baking.
Thanks a ton yaar! Actually tried this recipe and had a best time.. but forgot to thank u in a busy schedule… Sorry for the late reply, anyways! Thanks again..
Thanks Samreen. This is great to hear that you like the results of the recipe.
Thanks again
Sonia
Which yeast is best instant active/dry/fresh?
Hi Rekha,
Prefer using instant active yeast because of its long shelf life.
Fresh yeast is equally good, but has short shelf life
Dry yeast is always the last preference. I generally do not recommend using dry yeast.
Sonia
Hi Sonia
Instead of water can we use milk for kneading.
Hello Divya,
Yes, you can certainly replace water with milk. My suggestion instead of using 100% milk, keep 50-50 of water and milk, because the recipe is already calling for custard powder.
Sonia
Option for yeast pls suggest
Raksha, fermentation is essential for baking bread and that can happen only with yeast. However, few people mix baking powder and lemon juice while kneading the flour and bake their bread. Such breads are more like a cake and will be denser then the regular bread.
-Sonia
hi mam.. I have 24 LTR MR otg.. though my cakes are baked perfectly but whenever I bake bread and cookies they always get burnt, I have tried many recipes but no luck.. I want to know what temperature is ideal for bread and Cookies and which mode and also which rack.. it will be a great help.. Thanks
Start using oven thermometer. That will give you better idea about temperature.
Nice!
A few simple modifications to make it super healthy:
– Blend over-ripe bananas with a tablespoon of yogurt
– Add besan instead of plain flour ( which is nothing but highly refined/processed flour aka maida), pinch of salt & fruit salt & blend further in the blender or food processor till you achieve a smooth consistency
– Pour the mixture (semi solid) it in a bread pan & bake it for 35-45 mins constantly checking
– Remove, cool, turn over, slice.
– No sugar or oil or processed flour
– Variations by adding various nuts, raisins or grated beets, carrots or whatever firm but sweet grated vegetables.
Hi ,
Can I make this with whole wheat flour .
Hi Pooja,
You can try, however changing the flour will change the result totally.
Sonia
Tried making it,it came out just superb… loved it and lOve the way u share ur recipe in details
Hi Shanaya,
Thanks for your encouragement. I am committed to providing detailed recipes on a regular interval. Your kind words keep me going. Thanks for making my day.
Sonia
Amazing thanks a lot for quick response 🙂
Pleasure is all mine, Samreen.