Lithuanian Fruit Bread (Vaisiu Pyragas) Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/7/20
Lithuanian Fruit Bread

 Getty Images
Prep: 30 mins
Cook: 60 mins
Plus: 2 hrs
Total: 3 hrs 30 mins
Servings: 24 servings
Nutrition Facts (per serving)
184 Calories
10g Fat
21g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 184
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 23%
Cholesterol 54mg 18%
Sodium 228mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Protein 3g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I've used here. This can be considered the Lithuanian version of fruit cake but it's oh so much better than the type that gets passed around from family member to family member most Christmases.

Ingredients

  • For the Dough:
  • 2 packages active dry yeast
  • 1/2 cup + 1/2 cup sugar (divided)
  • 1 1/2 cups warm milk
  • 8 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 4 ounces (1 stick) butter (melted)
  • 3 large eggs (beaten)
  • 3/4 pound mixed glaceed fruit (or dried fruit, chopped fine)
  • 1 1/2 cups dark or light raisins
  • 2/3 cup walnuts (chopped)
  • Optional: 1/4 cup dark rum
  • For the Filling:
  • 2 ounces (1/2 stick) butter (melted)
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Steps to Make It

  1. In a large bowl, mix yeast, 1/2 cup sugar, milk, 3 cups of the flour, and salt until smooth. Cover and let stand for 1 hour.

  2. Add 4 ounces melted butter, eggs, 1/2 cup sugar and remaining flour. Knead until smooth and elastic. Add chopped fruits, raisins, nuts and rum, if using, and knead until well incorporated. Cover and let rise until doubled.

  3. Divide dough in half and, on a lightly floured surface, roll each into a rectangle about 12 x 16 inches. Spread each with melted butter and sugar mixed with cinnamon. Roll up lengthwise, tuck in ends and place in 2 large greased loaf pans. Heat oven to 400 degrees. Cover pans with greased plastic wrap and let rise until doubled.

  4. Bake for 10 minutes. Reduce heat to 350 degrees and bake 50 minutes longer. Turn out onto wire rack to cool completely. Dust with confectioners' sugar or drizzle with flat icing, if desired.