Scottish Christmas Fruit Bread

Ingredients

In this adaptation of the Dutch Kerststol to Scottish cuisine, the traditional almond paste filling is replaced with a mixture of dried fruits, warm spices, and a hint of whisky. The bread is also shaped differently, taking on a more rustic appearance with a dusting of powdered sugar instead of icing. These changes reflect the unique flavors and traditions of Scottish cuisine during the Christmas season. We alse have the original recipe for Kerststol, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• ½ tsp ground nutmeg ½ tsp ground nutmeg
• ½ tsp ground allspice ½ tsp ground allspice
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 60g (¼ cup) unsalted butter, melted 60g (¼ cup) unsalted butter, melted
• 1 large egg 1 large egg
• 100g (½ cup) raisins 100g (½ cup) raisins
• 100g (½ cup) currants 100g (½ cup) currants
• 50g (¼ cup) candied citrus peel 50g (¼ cup) candied citrus peel
• 2 tbsp whisky 2 tbsp whisky
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 57g, 20g
• Protein: 7g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, cinnamon, nutmeg, and allspice.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, and egg.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Meanwhile, in a small bowl, combine the raisins, currants, candied citrus peel, and whisky. Let the mixture soak for 30 minutes.
7. 7.
   Once the dough has risen, punch it down and knead in the soaked fruit mixture until evenly distributed.
8. 8.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
9. 9.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the loaf for 30-35 minutes, or until golden brown and cooked through.
12. 12.
    Remove the loaf from the oven and let it cool completely on a wire rack.
13. 13.
    Once cooled, dust the loaf with powdered sugar and tie a festive ribbon around it.
14. 14.
    Slice and serve.

Treat your ingredients with care...

• Whisky — Choose a good-quality Scottish whisky to enhance the flavor of the fruit mixture.

Tips & Tricks

• For a richer flavor, you can soak the dried fruits in whisky overnight before adding them to the dough.
• If you prefer a sweeter bread, you can sprinkle some granulated sugar on top of the loaf before baking.
• Serve the Scottish Christmas Fruit Bread warm with a dollop of clotted cream or butter for an extra indulgence.
• This bread can be made a day in advance and stored in an airtight container. It actually tastes even better the next day as the flavors have a chance to meld together.
• Feel free to customize the dried fruit mixture by adding chopped dried apricots, cranberries, or cherries.

Serving advice

Slice the Scottish Christmas Fruit Bread into thick slices and serve it as a centerpiece on your holiday table. It pairs perfectly with a cup of Scottish breakfast tea or a glass of mulled wine.

Presentation advice

To enhance the festive presentation, dust the loaf with powdered sugar just before serving. You can also garnish it with a sprig of holly or a few fresh cranberries for an extra touch of holiday cheer.