Fruit bread

Ingredients

2 pieces

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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
kochen@bettybossi.ch

Dough

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

Filling

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

Dough

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.

Filling

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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Fruit bread

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