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.
