Vaisiu Pyragas -- Fruit Bread (Lithuania)

Sydney Mike's Note:

This recipe was found on the internet at easteuropeanfood.about.com. Preparation time does not include the times needed for the dough to rise several times.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 30

Yield: 2.0 large l ...

• 2 (¼ ounce) packages active dry yeast
• 1 cup granulated sugar , divided
• 1 ½ cups milk , warm
• 8 ½ cups all-purpose flour , divided
• 1 ½ teaspoons salt
• 4 ounces unsalted butter , melted
• 3 large eggs , beaten
• ¾ lb dried fruit , chopped fine
• 1 ½ cups light raisins
• 2⁄3; cup walnuts , chopped
• 2 ounces unsalted butter , melted (again)
• ½ cup granulated sugar (again)
• 1 tablespoon ground cinnamon

Directions:

1. In a large bowl whisk together yeast, JUST 1/2 cup of the sugar, milk, JUST 3 cups of the flour & salt, combining until smooth, then cover & let stand for 1 hour.
2. After the 1 hour, add the 4 ounces of melted butter, eggs, another 1/2 cup of sugar & the remaining flour, & knead until smooth & elastic, about 5 minutes.
3. Add chopped fruits, raisins & nuts & knead until well incorporated, then cover & let rise until doubled, about 1 hour.
4. In a small container, mix 1/2 cup of sugar with the cinnamon & set aside, then grease two large loaf pans.
5. Divide dough in half &, on a lightly floured surface, roll each half, one at a time, into a rectangle about 12 inches by 16 inches.
6. Spread each half with melted butter & the sugar/cinnamon mixture, then roll the dough up lengthwise & tuck in the ends before placing them in the prepared loaf pans.
7. Cover pans with greased plastic wrap & let rise until doubled.
8. Preheat oven to 400 degrees F & bake for 10 minutes, then reduce heat to 350 degrees F & bake 50 minutes longer.
9. Turn loaves out onto a wire rack to cool completely.
10. If desired, the loaves can be served plain, dusted with powdered sugar or drizzled with a vanilla icing.

Reviews

[duonyte]

I chose this recipe in part because it reminded me of one that my late mother used to make. I made only half the recipe, and then made two smaller loaves, as I wanted to share the bread with a friend. I am really contemplating not giving that loaf away! This is a lovely not too sweet bread, studded with nuggets of dried fruit. By cutting it in half I was able to use my bread machine for the prep. Mother would have used a package of mixed dried fruit, but I used a combination of apricots, pears, and dried berries. I cut them up about the size of my raisins - which were red crimson raising and larger than the regular raisins. I added the fruit and nuts towards the end of the cycle. What I really was curious about was the cinnamon sugar, as that is definitely not traditional - I've never had this bread that way. However, I have to say, that it's quite nice, not obtrusive, just a hint of flavor. I would add more eggs next time, as mother's bread was definitely more yellow - perhaps just add a few extra yolks. I baked my smaller loaves at 350 deg for about 40-45 minutes.