La Pagne aux Fruits (Fruited Bread) is a traditional Monegasque (from Monaco) recipe for a classic yeasted fruit cake made with fresh fruit that is typically served either for breakfast or at tea time. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fruited Bread (La Pagne aux Fruits).
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In essence this is a sweet pizza topped with fruit. Traditionally it is served topped with crème ptissière or dusted with sugar and can be served either for breakfast or at tea time or even as a dessert.
Ingredients:
500g plain flour
25g sugar
250g butter
100ml oil
6 eggs
a pinch of salt
20g brewer's yeast (live yeast)
your choice of fresh fruit (plums, blueberries, apricots, raspberries, blackberries etc)
Method:
Sift the flour into a bowl and form a wall in the centre. Soften the butter and ad to the flour along with the oil, eggs, salt and sugar. Mix together with your fingertips then add the yeast.
Bring the ingredients together as a dough then knead until smooth and elastic. Place in a bowl, cover and set aside in a warm place to rise for 30 minutes.
Turn the dough out onto a floured work surface and roll out to 5mm thick. Transfer to a baking tray and prick the surface of the dough with a fork.
Spread over your choice of fruit then transfer to an oven pre-heated to 180°C and bake for about 25 minutes or until the bread base is cooked and the fruit are soft.
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