Friday, June 17, 2011

Lemon Raisins Apricot Walnut Knot Bread

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

and bake....


  1. Great looking bread and luscious filling. Bookmarked this for breakfast sometime-thanks for sharing.

  2. The lemon zest and apricots must have been just divine!