Fruit bread

Fruit bread

Total: 2 hr 25 min. | Active: 40 min.
Nutritional value / 100 g: 339 kcal
, Fat: 14 g
, Carbohydrate: 43 g
, Protein: 7 g


2 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g half-white flour
1 ½ tsp salt
1 tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
2 dl milk, lukewarm
70 g butter, cold, cut into pieces


150 g dried apple segments, roughly chopped
125 g dried figs, roughly chopped
100 g sultanas, roughly chopped
75 g hazelnuts, coarsely chopped
75 g walnut kernels, coarsely chopped
50 g candied orange peel
2 tbsp spice mixture for Birnbrot (pastry with dried pear filling)
2 tbsp pear juice
2 tbsp Williams

fruit bread

1 egg, beaten
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk and knead quickly to create a soft dough. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough in half.


Blitz half of the dough, apples, figs and sultanas in batches in a food processor. Mix with the hazelnuts and all the other ingredients up to and including the pear brandy.

fruit bread

Cut the remainder of the dough in half, roll out each half into a rectangle (approx. 20 x 25 cm). Place half of the mixture in the centre of each piece of dough. Brush the edges of the dough with egg, shape into two parcels, place seam-side down on a baking tray lined with baking paper. Brush the dough with egg, prick firmly with a fork.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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