Fruits – Chocolate – Bread

Ingredients for 1 servings:

• 1 cube of yeast
• 200 ml water, warm
• 170 g flour
• 1 tbsp sugar
• 100 g raisins
• 100 g dates
• 100 g prunes
• 70 ml brandy
• 500 g pear(s)
• 100 g almonds
• 100 g pine nuts
• 150 g dark chocolate
• 150 g sugar
• 1 ½ tsp cinnamon
• 350 g flour
• 100 g butter, soft
• Flour , for editing
• 1 egg(s)
• 3 tbsp milk
• powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Crumble the yeast into a mixing bowl. Pour in warm water and dissolve the yeast. Add the flour and sugar and mix until smooth. Cover the bowl and let it rise in a warm place for about 30 minutes. Place the raisins in a bowl. Pit and finely chop the prunes and dates (if desired), and add them to the raisins. Pour brandy over the fruit mixture and set aside. Peel and quarter the pears. Cut out the cores and cut the flesh into 1 cm thick cubes. Mix the pear cubes with the fruit. Add the almonds and pine nuts. Roughly chop the chocolate and add it to the fruit mixture. Add the sugar, cinnamon, flour, and softened butter to the risen starter dough and knead into a smooth dough. Return the dough to a bowl, cover, and let it rise for another hour. Dust the risen dough with flour, place it on a work surface, press it flat, and roll it out into a rectangle measuring approximately 25 x 40 cm. Spread the marinated fruit and nuts over the dough, leaving a 2 cm border. Roll the dough up from the long side, with the seam facing down. Fold the ends of the roll in and form an oval loaf. Place it on a baking tray lined with baking paper. Let the bread rise again in a warm place for about an hour. Preheat oven to 180°C. Whisk the egg with milk and brush it over the bread. Bake the bread on the middle rack at 180°C for about an hour. After 30 minutes, cover with baking paper and reduce the temperature to 150°C. Remove the bread from the oven and let it cool. Serve dusted thickly with powdered sugar.