Tutti Frutti Breadby Namita Tiwari

  • Tutti Frutti Bread, How to make Tutti Frutti Bread
Tutti Frutti Breadby Namita Tiwari
  • Prep Time2Hours
  • Cook Time35mins
  • Serves4People
Tutti Frutti Bread


  • 2 and ½ cups all-purpose flour
  • 2 tablespoons custard powder (vanilla flavor)
  • 5 tablespoons sugar
  • 2 tablespoons milk powder
  • 1 and ½ teaspoons instant dry yeast
  • ½ cup tutti frutti
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¾ cup warm water


  1. Disperse the sugar in ½ cup warm water. Then stir in the yeast.
  2. Mix together the ingredients, flour, custard powder, milk powder and salt. Add butter and oil along and blend well. Then add the tutti frutti to this mixture.
  3. Now add the yeast mix and knead this mixture for about 10 minutes, adding water as required. The dough should be soft and elastic and not hard and sticky.
  4. Once the desired result is achieved, transfer the dough to a greased bowl. Turn the dough so that it is evenly coated with oil. Cover it and leave to rise till it becomes double its size.
  5. Note that the time for the dough to double may vary. It took 3 hours for this dough to double in size.
  6. Put the dough on a floured counter, then roll out the dough into a rectangle not bigger than the width of the pan you use. Tightly roll the dough towards you, and finally pinch the seams to seal.
  7. Grease one 7 inch x 3 inch of the loaf tin. Now place the roll in the loaf tin with the seam side down.
  8. Cover the loaf tin and keep it to aside to rise for 1 ½ hours in a warm place or until it rises ½ inch above the lip of the tin.
  9. Preheat the oven to 180 degrees Celsius. Bake for 30 to 35 minutes till the top turns golden and the bottom sounds hollow when tapped.
  10. You can cover the bread with a foil if the top seems to brown too fast.
  11. Once cooked, remove it from the pan after 5 minutes. Cool it in the wire rack. Slice and serve the next day to eat.
My Tip: Note that too much sugar in the dough makes the yeast sluggish. The dough took 3 hours for bulk fermentation. Make sure your dough doubles no matter what time it takes.
    comment 2
    Diptashree Ghosh 4 months ago

    Thank u fr dis recipe...one query mam...can I use fresh yeast to make dis? If yes, what shud b da quantity?

    comment 2
    Namita Tiwari 6 months ago

    Hello Richa, You may always increase the quantity of sugar according to your taste. The dough will take longer to rise if it is sugary. If your bread is turning brown too soon, cover it with a foil and then continue baking.

    comment 2
    Namita Tiwari 6 months ago

    Hello Sadaf, I hope your yeast was active. Did you use instant dry yeast? Was your dough really soft and well hydrated? Water requirements may differ from the recipe depending on the quality of flour. Please let me know so that I may be able to figure out the issue. Thank you for trying the recipe.

    comment 2
    Sadaf Ansari 6 months ago

    hi namita ji, I have tried it yesterday but it was not that fluffy n texture was not that good I had followed the same process...what will be the mistake...really cobfused

    comment 2
    Richa Juneja 7 months ago

    Thanks namita ji one more small query ma'am yesterday I made the bread it came out to be good but it didn't turned sweet I used 5 tbsp grind sugar and the upper crust of the bread became very hard and also turned dark brown please guide for the same

    comment 2
    Namita Tiwari 7 months ago

    Hello Richa, if you do not have milk powder, you may skip it. It makes bread sweet and soft. You can bake the bread without it.

    comment 2
    Richa Juneja 7 months ago

    if we do not have milk powder then

    comment 2
    uma Pandit 9 months ago

    Its really delicious .......

    comment 2
    priyanka sharma 10 months ago

    thank you for this receipe. i just went back to my childhood days when we had lots of these breads. it tasted just the same and brought back all the memories....

    comment 2
    Smriti Roypaul 10 months ago


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