Fruit Bread (Czech Biskupsky chlebicek)

Sliced fruit bread with candied fruits and chocolate icing.

Fruit Bread (Czech Biskupsky chlebicek)

Let's enjoy this delicious fruit bread with a chocolate glaze! The recipe contains candied fruit and comes from the Czech Republic, where it is called "biskupsky chlebicek". Making it is easy, and I guarantee each family member will love it.

Course Sweet Bread

Cuisine Czech

Keyword Bread recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 258kcal

Author Petra Kupská

Ingredients

1 cup all-purpose flour (130 g)
½ cup granulated sugar (100 g)
1 stick unsalted butter (110 g) softened at room temperature
4 eggs warmed at room temeprature
1 Tablespoon lemon zest freshly grated
½ teaspoon baking powder
¾ cup candied fruit
1 pinch salt

Chocolate glaze:

1 cup chocolate chips (about 5-6 ounces)
2 teaspoons sunflower oil

Instructions

Carefully separate the egg whites from the yolks. Then beat the egg whites with a pinch of salt and a spoonful of sugar until stiff. Use an electric hand mixer.
In another bowl, beat softened butter with egg yolks and remaining sugar until fluffy. Combine flour with the baking powder.
Gradually add the flour and whipped egg whites by tablespoonfuls to the beaten egg yolks. Always mix well with a hand spatula. Finally, stir in the lemon zest and candied fruit.
Brush the loaf pan with butter and sprinkle with fine breadcrumbs. Pour in the prepared bread dough and smooth the surface.
Bake the fruit bread in a preheated oven at 338°F / 170°C (top and bottom heat) for about 40 minutes until golden brown. Towards the end of the baking time, make a test for doneness. Insert a wooden skewer into the bread. When it comes out dry, the fruit bread is baked. If dough sticks to the skewer, bake for another 5 minutes.
After baking, let the fruit bread cool for about 5 to 10 minutes, and then turn it out of the loaf pan.
Allow the fruit bread to cool completely. In the meantime, melt the chocolate over steam and add the oil. Stir until the mixture is smooth and glossy.
Brush the top and sides of the cooled fruit loaf with the glaze. Allow the glaze to set in the refrigerator. Cut the bread into thin slices and serve.

Notes

Makes about 12 slices.
Instead of candied fruits, use dry fruits such as dried raisins, cherries, dates, or figs.
The butter must be softened at room temperature before use. The same applies to eggs. If the ingredients were cold, they would not combine when beaten and lumps would form in the mixture.
A nifty trick: If you forget to take the eggs out of the fridge before baking, dip them in warm water for a while.
EQUIPMENT: This recipe works great to make in a 5x9-inch loaf pan.
STORAGE: Cover the fruit loaf with plastic wrap or foil to prevent it from drying out. Stored at room temperature, it will keep for about five days.

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