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
½ cup granulated sugar
1 stick unsalted butter softened at room temperature
4 eggs warmed at room temeprature
1 Tablespoon lemon zest freshly grated
½ teaspoon baking powder
¾ cup candied fruit
⅛ teaspoon salt

Chocolate glaze:

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

Cups - Metric

Instructions

Get 4 eggs and 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 with whisk attachement.
In another bowl, cream 1 stick unsalted butter, softened, with egg yolks and the rest of ½ cup granulated sugar until fluffy. Combine 1 cup all-purpose flour with ½ teaspoon baking powder, add ⅛ teaspoon salt.
Using a hand spatula, gradually fold the flour and whipped egg whites into the beaten egg yolks, one tablespoon at a time. Finally, stir in 1 Tablespoon lemon zest and ¾ cup 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 350 °F 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 1 cup chocolate chips in double boiler and add 2 teaspoons sunflower 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

One Biskupský chlebíček loaf makes 12 slices.
Instead of candied fruits, use dry fruits such as dried raisins, cherries, dates, or figs.
The butter and eggs must be softened at room temperature before use. If the ingredients are cold, they won't combine properly when beaten, resulting in lumps 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 perfectly in a 5x9-inch loaf pan.
STORAGE: Cover the fruit loaf with plastic wrap or foil to prevent it from drying out. When stored at room temperature, it will stay fresh for about four days.

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