Summary

Ingredients

For the dough:

• 500 g flour, (type 1050)
• Flour, to work with
• 1 cube yeast
• 200 ml milk, lukewarm
• 1 tablespoon sugar
• 1 egg (s)
• 60 g butter, soft
• 1 pinch (s) salt
• 1 egg yolk, for brushing
• 1 tablespoon milk, for brushing

For the filling:

• 250 g pear (s), dried
• 125 g fi (s), dried
• 50 g orane peel
• 50 g raisins
• 100 g hazelnuts
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ clove (s), ground
• 1 tablespoon orange peel, grated, organic
• 2 tablespoon rum
• 110 g honey

Print Recipe Pin Recipe

Instructions

1. The amount of ingredients makes 3 loaves of around 500 g each. You can also divide the dough and filling into 6 portions and form small breads.
2. Cook the pears in 250 ml water for 10 minutes until soft. Then dice finely with the figs and orange peel. Mix with raisins and nuts. Stir in cinnamon, clove, orange peel, rum and honey. It is best to cover the fruit mixture overnight (or about 10 hours) and let it rest.
3. Dissolve the yeast in the milk and mix with the flour. Mix with sugar, egg, butter and salt to form a smooth dough. Cover and let rest for about 30 minutes. D.
4. Knead the dough again and cut in half.
5. Knead one half with the fruit mixture. Shape 3 small oval loaves of bread out of it. Divide the second half into 3 portions on the floured work surface and roll out thinly. Place 1 fruit bread on top and wrap loosely. Place the bread on the baking sheet with the seam facing down and let rise for another 30 minutes.
6. Pre heat the oven to 180 degrees celcius. Prick the surface of the bread several times with a fork. Whisk the egg yolks with the milk and brush the bread with it. Bake for about 40-50 minutes until golden brown. Chopstick sample! Cool on a wire rack.
7. Wrap the bread in aluminum foil and let it steep for at least two days before serving.