It's fun to make a sweet bread sometimes, especially when we have extra dough left from making children's Pain Viennois.
Lemon Raisins Apricot Walnut Knot Bread
2/3 quantity of the Pain Viennois dough using bread flour only.
75g butter, softened
zest of 1 lemon
1 tsp cinnamon powder
1/2 tsp all spice powder
1/2 cup raisins
1/2 cup diced dry apricot
2/3 cup toasted and crushed walnut
1 tbsp cream sherry
Beat butter with sugar until smooth, mix in rest of the filling ingrediants and set aside while the dough was proofing.
Roll out the dough into a square and spread on the filling mixture.
Tie up into a knot and leave on the baking tray to proof.
Brush on egg wash