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Sweet Eggless Tutti Frutti Bread
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5 from 1 vote

Sweet Eggless Tutti Frutti Bread Recipe

The sweetness of your childhood was incomplete without a tutti frutti bread. Let's recreate the childhood with my step by step recipe.
Prep Time15 mins
Cook Time35 mins
Total Time2 hrs
Course: Breakfast, Tea Time
Cuisine: Indian
Servings: 1 Loaf


  • 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


  • 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.